Whole Food, Plant-Based Recipe Eggplant Meatballs

Ingredients

• 1 T chia seeds
  

• 3 T water
  
• ¼ cup low sodium veggie broth
  
• 1 small onion, chopped
  
• 8 cloves garlic, chopped
  
• 1 medium unpeeled eggplant, chopped
  
• 1 ½ cups cooked or 1 (15 oz) can no-salt chickpeas, drained
  
• ¼ cup chopped fresh parsley
  
• ¼ cup nutritional yeast
  
• 1 cup whole wheat panko or breadcrumbs
  
• ½ tsp dried oregano
  
• ½ tsp dried basil
  
• Pinch red chili flakes or to taste
  
• 2 cups low sodium pasta sauce

Instructions

1. Preheat oven to 375°​F.
2. Whisk together the chia seeds and water in a small bowl and let sit for at least 10 minutes.
3. Heat 2 T of veggie broth in a medium skillet and sauté the onion and garlic for 5 minutes, or until the onion is translucent.
4. Add the eggplant and continue cooking until soft, about 12 minutes, stirring occasionally and adding additional veggie broth as needed to prevent burning.
5. Place the eggplant mixture in a mixing bowl and stir in the chia mixture, chickpeas, and parsley.
6. Place in a food processor and pulse until chopped but not puréed.
7. Return to the bowl and stir in the nutritional yeast, panko, oregano, basil, and red chili flakes.
8. Mix well, then roll into balls and place on a baking sheet lined with parchment paper or a nonstick baking silicone mat.
9. Bake for 30 minutes, turning occasionally.
10. Serve topped with pasta sauce.