These tender eggplant meatballs, gently simmered in a velvety Pasta Sauce with Datterini tomatoes, are completely free from eggs and cheese, making them the perfect choice for anyone following a plant-based diet or avoiding lactose.
20 meatballs
1
In a large skillet, heat a generous drizzle of extra virgin olive oil and lightly sauté the garlic clove (left whole and unpeeled) to infuse the oil.
2
Dice the eggplants into small cubes and add them to the pan. Season with salt and cook over medium heat for about 15 minutes, or until they become soft and tender.
3
Transfer the cooked eggplants to a large mixing bowl and let them to cool off completely.
4
Once cooled, mix in the plant-based grated cheese, finely chopped parsley, a few grinds of black pepper, cornstarch, and breadcrumbs. Use a fork to mash the mixture, then knead it briefly by hand. The texture should be sticky, compact, and slightly coarse, not entirely smooth.
5
Shape the mixture into meatballs, each weighing approximately 20–25 g.
6
Pan-fry the meatballs in a skillet with a couple of tablespoons of olive oil, allowing the base to turn golden before gently tossing the pan to brown all sides evenly.
7
In the meantime, warm the Mutti Pasta Sauce with datterini tomatoes in a separate pan over low heat for 2–3 minutes.
8
Pour the warm sauce over the eggplant meatballs and let them simmer together for a couple of minutes over medium heat.
9
Serve hot, garnished with a few fresh basil leaves.
Meatballs are a universally loved dish, and with countless variations, there’s something for everyone. This 100% plant-based version with eggplants is simply spot-on. Why? Because eggplants have the perfect texture to create meatballs that are compact yet soft, without the need for eggs.
But the real magic lies in the Pasta Sauce with Datterini Tomatoes by Mutti: rich, naturally sweet and full-bodied, it wraps the meatballs in an irresistible embrace, enhancing every bite.
Plant-based meatballs often fall apart due to the absence of eggs. But achieving the right consistency, soft yet well-bound, is key for a pleasant texture. The trick? Cornstarch. Thanks to its binding power, it sets during cooking, helping the mixture hold together beautifully and giving your meatballs the ideal bite.
