Eggplant + Nut "Meat" Balls

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Molly Yeh's cookbook was a game changer for me; not only did she really open my eyes to the art that is baking bread, but she also taught me about making these LIFE-CHANGING meatless balls. Now, I know what you're thinking....how can meatballs be life-changing? Welp, you need to try the original recipe (linked here).  

This recipe is a play on her amazing recipe with the addition of a seasonal favorite of mine, eggplant! I used 3 mini eggplants from the farmer's market for this recipe which yielded about 1.5 cups after I cooked them. You could also use a regular eggplant instead! I just like that the mini eggplants are less bitter than the normal sized ones. To cook the eggplant, simply place diced eggplant into a skillet with a dash of olive oil and 1/3 cup water to steam it for about 10 minutes - it should be softened. 

Here's what you need: 

  • 1.5 cups cooked eggplant (see note above) 

  • 1 cup mixed nuts (I tend to favor almonds, pine nuts, and walnuts) 

  • 2 cloves garlic 

  • 1 Tbsp dried oregano

  • Handful fresh basil 

  • 1 cup shredded parmesan cheese 

  • 1 cup panko breadcrumbs (GF ones are available!) 

  • 1 large egg 

  • Few dashes of salt and pepper 

  • 1/2 cup neutral cooking oil 

Here's how to make it: 

     Place all ingredients into a food processor and pulse until well-combined. Mixture may be slightly crumbly, but will hold together when you make them into balls. Using a small scooper (about 1.5 Tbsp each), roll the mixture into balls and place onto nonstick surface. Heat about 1/2 cup of neutral cooking oil in a large skillet over medium heat. Place about 6 balls at a time into the pan, turning about every minute or so until each side is golden brown. Place done meatballs onto a place with a paper towel to absorb extra grease. Once all of the balls are done, place into a yummy marinara sauce and serve. 

Note: I usually make my own simple marinara sauce out of a can of crushed tomatoes, basil, oregano, garlic, salt/pepper, and mushrooms. Once you make your own, you won't want to buy the jarred stuff much again I promise! 

Annie Muske