Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Servings: 15 balls
INGREDIENTS
- 2 eggplants.
- 5 button mushrooms.
- 2 chopped cloves of garlic.
- 1 chopped onion.
- 1/2 cup of almond flour.
- 1 oz. of hemp hearts.
- 1 tablespoon of oregano.
- 1 tablespoon of thyme.
- 1 teaspoon of salt to taste.
- 1 teaspoon of black pepper to taste.
- 3 tablespoons of olive oil.
INSTRUCTIONS
- Use a sharp knife to slice or cut the eggplant into smaller pieces then set aside. Place a skillet pan over medium heat, add in the oil and fry the garlic, onion, and sliced eggplants for about five to eight minutes until cooked through. Make sure you stir as you cook to prevent it from burning.
- Next, add in the mushrooms, oregano, thyme, salt, and pepper to taste then cook for an additional five to seven minutes until cooked through. Pour the mixture into a blender or a food processor then blend until combined.
- Add in the flour and hemp hearts then pulse a few times to combine. You know you will have a great vegan meatball recipe once the mixture appears sticky.
- Use wet hands to make small balls out of the mixture, place the vegan meatballs on a lined baking tray then bake in an oven of 375 degrees for about twenty to twenty-five minutes until they are cooked through and firm. This vegan meatball recipe can be served with marinara sauce.
NUTRITIONAL CONTENTS
Calories: 44, Carbohydrates: 4.4g, Protein: 1.9g, Fat: 2.6g, and Fiber: 1.5g
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