Eggplant and Walnut Meatballs
I’m so excited to share this recipe with you, cause I’m sure you’re gonna love it! Even your carnivore friends will ask you for more of these amazing eggplant and walnut deliciousness.
Let’s move on the recipe…
1 egg white
a handful of roasted and chopped walnuts
1/2 cup of shredded mozzarella
1 cup of panko bread crumbs
1 teaspoon of garlic powder
some basil leaves for garnish
salt and pepper
Bring the oven to 365 degrees
Slice the eggplant in fine layers and place them in a large tray
Add salt to both sides of the eggplant layers and place a paper towel on top
Let rest for 15 minutes, the eggplant will “sweat” some water. Dry up with paper towel.
Place the eggplant in a greased baking sheet, coat with olive oil and bake until becomes golden brown.
Let the eggplant cool down a bit and brig to a food processor. Add shredded mozzarella, garlic powder and half of the bread crumbs. Salt and pepper to taste. Once the mixture is nice and soft transfer to a bowl. Add the egg withe and stir well, you should have a nice thick paste.
Add the chopped walnuts and mix by hand.
Bring the rest of the bread crumbs to a plate and assemble the meatballs.
Make sure your hands are wet, make small size balls and roll them in bread crumbs.
Bring a skillet to with olive oil to the stove in medium heat. Once the pan is hot add the meatballs, make sure to rotate them so they cook evenly.
Follow the recipe for marinara Sauce from the previous recipe! I love to make this one in big batches and keep it stored in the freezer in small jars.
Add some basil leaves for garnish, extra cheese if you desire and ENJOY!
This recipe can be used as an appetizer or full entree.
Try it out and let me know how much you love it!