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5 from 1 vote

Quinoa and Eggplant Meatballs

These Quinoa and Eggplant Meatballs are the perfect addition to a bowl of pasta to create a well-rounded meal and they have just the right "meaty" texture.
 
Prep Time8 minutes
Course: Comfort Food, dinner, entrees, lunch
Keyword: comfort food, dinner, eggplant, entrees, lunch, meatballs, quinoa
Servings: 8 people

Ingredients

Quinoa

  • 2 cups dry quinoa rinsed
  • 4 cups water
  • 1/2 tsp salt

Rest of Ingredients

  • 1/2-2 pounds eggplant
  • 4 oz coconut milk
  • 3/4 cup steel cut oats can substitute rolled or old fashioned
  • 1/2 cup walnuts
  • 1/2 cup nutritional yeast
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1/4 cup fresh parsley chopped
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/4 tsp crushed red pepper
  • 2 tsp salt

Instructions

  • In a saucepan, add the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to a simmer and cook until the quinoa has absorbed all the water. Turn off the heat and cover for 5 minutes. Fluff with a fork and transfer to a parchment lined sheet pan to cool. Alternatively, you can let the quinoa cool in the pot if you make it well ahead of time.
  • Preheat the oven to 425º F.
  • Cut the eggplant in half lengthwise. Place cut side down on a parchment lined sheet pan. Roast for 30 minutes and remove from the oven to cool. Drop the oven temp to 350º F.
  • Scoop out the eggplant flesh into a bowl, leaving the skins behind.
  • In a food processor, add the oats, walnuts, nutritional yeast, onion, garlic, parsley, oregano, basil, red pepper, and salt. Pulse until well combined. Add the cooked quinoa and pulse until well combined.
  • Portion into 2 ounce balls and place on parchment lined sheet pans. Roast in the oven at 350º F for 25 minutes.
  • Enjoy with sauce or on their own. After roasting you can also freeze the cooked meatballs for up to 6 months in a freezer.

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