Eggplant Parmesan Meatballs Recipe – Vegetarian Italian Delight! #shorts #eggplantrecipe

Eggplant Parmesan Meatballs Recipe – Vegetarian Italian Delight!

Indulge in the deliciousness of Eggplant Parmesan Meatballs with this easy-to-follow recipe! These vegetarian meatballs capture all the flavors of traditional Eggplant Parmesan and are perfect for a satisfying meal. Served with marinara sauce, ricotta cheese, and crusty bread, this dish is a true Italian delight. Follow along as we guide you through the simple steps to create these savory eggplant meatballs. Plus, we’ve included a dairy-free option for a plant-based twist. Make sure to subscribe for more mouthwatering recipes, and let us know in the comments how your Eggplant Parmesan Meatballs turn out!

🍆 Ingredients:
– 1 ½ lbs. eggplant
– 6 Tbsp. extra-virgin olive oil
– ½ tsp. kosher salt
– 1 cup + 2 Tbsp. seasoned breadcrumbs
– ⅓ cup grated Parmesan cheese
– ¼ cup finely chopped fresh parsley
– 1 whole egg + 1 egg yolk
– 3 garlic cloves, minced
– ½ tsp. black pepper
– ½ tsp. onion powder
– 1 (24-oz.) jar marinara sauce
– ½ cup whole-milk ricotta cheese
– Crusty bread for serving

👩‍🍳 Instructions:
1. Preheat oven to 375ºF and roast eggplant with olive oil and salt.
2. Chill eggplant, then finely chop in a food processor.
3. Combine eggplant with breadcrumbs, Parmesan, parsley, eggs, garlic, pepper, and onion powder.
4. Form mixture into 20 mini meatballs.
5. Brown meatballs in a skillet with olive oil.
6. Spread marinara sauce in a baking pan, add meatballs, and dollop ricotta cheese.
7. Bake at 375ºF for 15 minutes until bubbly.
8. Garnish with parsley and Parmesan, then serve warm with crusty bread.

🌱 Dairy-Free Option: Substitute Parmesan with pine nut Parmesan or nutritional yeast, and use almond-based ricotta.

📝 Notes:
– Make ahead by roasting eggplant and preparing the mixture in advance.
– Store leftovers in an airtight container for up to 4 days.
– Reheat on the stovetop or in a toaster oven for optimal flavor.

🍽️ Nutrition (per serving):
– Calories: 405
– Carbohydrates: 30g
– Protein: 13g
– Fat: 26g
– Saturated Fat: 6g
– Sodium: 900mg
– Fiber: 7g
– Sugar: 11g

Enjoy this vegetarian delight and share the love by hitting that like button and subscribing for more delectable recipes! 🍽️✨#shorts #VegetarianRecipes #EggplantParmesan #CookingTutorial

If you love eggplant Parmesan and also believe that most things are superior in meatball form this recipe is a must try you’ll start by roasting and blending the eggplant until it’s nice and broken down and then mix with the remaining meatball ingredients form into little mini meatballs and then sauté and some

Olive oil until they’re nicely golden Nestle the meatballs in your favorite marinara sauce and add dollops of ricotta cheese bake until the mixture is nice and bubbly and finished with parsley and Parmesan