Meatball Ingredients
- 1 large eggplant
- 1 small onion, chopped
- 3 cloves of garlic
- ¼ Cup Fregola, or Israeli cous cous
- 2 Cups bread crumbs, preferably from stale whole grain bread
- 1 handful flat leaf parsley, chopped
- 1 tsp. dried Oregano
- 1 tsp. ground black pepper
- 1 pinch of red pepper flakes
- ½ tsp. salt
- 1 oz. dried porcini mushrooms
- ¼ Cup boiling water
- 2 Tbsp. ground flax (to replace two eggs)
- 2 Tbsp. nutritional yeast
- 2 tsp. oil of choice
Directions
Pre-heat oven to 375, puncture eggplant with a fork, place on a sheet pan and bake 1 hour. In a bowl place bread crumbs, pour boiling water over porcini, let steep 30 minutes, add flax, pour into breadcrumbs, add seasonings. In a pan heat oil over medium heat, add onion and garlic, cook 5 minutes, add fregola, cook 3 more minutes, add to breadcrumbs. Scrape the eggplant out of its skin, add to breadcrumb mixture, using a hand blender, combine until it resembles regular meatball mixture. Chill for 20 minutes or so, shape into 20 meatballs on a cookie sheet sprayed with cooking spray, cook 35 minutes. While those bake make marinara.
Marinara Ingredients:
- 1 small onion, chopped
- 1 carrot, chopped
- 1 rib celery, chopped
- 2 cloves garlic
- 1 28 oz can Italian tomatoes
- 2 tomatoes chopped, I got lucky as my friend brought me a bag of her beautiful garden tomatoes today.
- Salt and pepper to taste
- 1 handful basil, chopped
Directions
In a medium sauce pan place everything except basil add ½ Cup water or wine, bring to a boil, reduce heat and simmer for 30 minutes, you can leave it chunky or blend for a smoother texture. Add cooked meatballs to sauce, cook 5 minutes, top with basil,serve over pasta or with a salad.
