Jessica’s Eggplant and Cauliflower “Meatballs”

12 40 531
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 4
Jessica’s Eggplant and Cauliflower “Meatballs”
Health Rating
Veggie meatballs can be kind of a bummer but these ones, loaded with roasted veggies and lots of parm, are insanely good!

Ingredients


1 eggplant peeled Eggplant (cut into 1 inch cubes)
1/2 medium head Cauliflower (cut into small florets; about 4 cups)
1 medium pepper(s) Red bell pepper (cut into 1 inch pieces)
4 clove(s) Garlic (smashed & peeled)
1/4 cup Extra virgin olive oil
1 tsp Kosher salt
1/4 tsp Black pepper
1/4 tsp Red pepper flakes
1/2 cup (dry) Farro
1/2 cup Panko bread crumbs (or gluten free)
1/2 cup Parmesan cheese, grated (+ more for serving - or use nutritional yeast)
5 cup Marinara pasta sauce

Instructions


1. Preheat the oven (with the oven rack in the middle) to 400°F. Line a rimmed sheet pan with parchment paper.

2. To another rimmed sheet pan or large baking dish, add the eggplant, cauliflower, bell pepper, and garlic. Drizzle with the oil and sprinkle with the salt, black pepper, and red pepper flakes. Toss together and arrange in a single layer. Roast for about 45 minutes, or until the vegetables are tender.

3. Meanwhile, cook the farro. Fill a medium saucepan with water and let come to a boil. Add the farro and cook for about 20 minutes, or until tender. Drain into a strainer and run under cold water to cool.

4. Put the roasted vegetables in a food processor and pulse until finely chopped but not smooth. Scrape into a large bowl and stir in the panko bread crumbs, parmesan, and farro.

5. Shape the mixture into balls, about 2 inches in diameter. Space them 1 inch apart on the prepared pan. Bake for about 20 minutes, or until slightly browned and crisp on the outside and heated through. Serve with the marinara sauce and a little more parmesan.

 

Nutrition Facts

Per Portion

Calories 531
Calories from fat 213
Calories from saturated fat 43
Total Fat 23.7 g
Saturated Fat 4.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 12.3 g
Cholesterol 17.3 mg
Sodium 2219 mg
Potassium 1743 mg
Total Carbohydrate 62 g
Dietary Fiber 15.4 g
Sugars 23.5 g
Protein 17.6 g

Dietary servings

Per Portion


Grain 0.4
Milk Alternative 0.2
Vegetables 4.4

Energy sources


Pygal47%467.24473485813166185.5968760757765540%303.9888918146113238.8448849060998213%344.5527807563167114.7282294458989547%40%13%CarbohydratesFatProtein

Notes:

 

Recipe from:
Lunch
Main
Side