Shop IngredientsHow this works
- 1 tablespoon olive oil
- 1 eggplant (14 oz), diced
- 1 onion, chopped
- 1 teaspoon garlic powder
- 1/4 cup pitted kalamata olives, sliced
- 3 sundried tomatoes, preserved in oil
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Italian seasoning
- Pinch of salt
- 1/2 cup rolled oats
- 2 tablespoons flaxseeds
- Scant 1/2 cup fresh basil
- Fresh spinach
- Grated Parmesan cheese
- Preheat oven to 375º. Line a baking sheet with parchment paper.
- To make the meatballs, warm a large frying pan over medium heat, add oil, then the eggplant, onion, garlic powder, olives, sundried tomatoes, Worcestershire sauce, Italian seasoning and salt, and sauté 5 to 10 minutes, until starting to color.
- Place oats and flaxseeds in a food processor and blend to form coarse crumbs. Transfer to a bowl and set aside. Place the sautéed mix, along with the basil, in the food processor. Combine roughly.
- Transfer to the bowl with the crumb mixture, stir to combine, and leave in the fridge to thicken for 10 minutes.
- Remove from the fridge and roll into golf ball-sized "meatballs" (makes around 12) and place on the prepared baking sheet; then bake in the oven for 20 minutes, or until golden brown.
- Meanwhile, prepare the tomato sauce. Warm a saucepan over medium heat and add oil, garlic and sundried tomatoes. Sauté for a few minutes; then add diced tomatoes, basil and salt. Reduce heat to a gentle simmer and cook about 20 minutes, stirring every few minutes.
- Serve the meatballs on a bed of spinach, if desired, and top with the tomato sauce and grated Parmesan, if you like.
- Spice things up by adding half a chile to the sauce.
- For vegans: Use vegan Worcestershire sauce, or replace with barbecue sauce, and use vegan yogurt and cheese (or omit them) for serving.
Excerpted from Love your gut © 2021 by Megan Rossi. Published by the Experiment, an imprint of Workman Publishing. Reprinted by permission.
Calories: 425kcal | Carbohydrates: 54g | Protein: 12g | Sodium: 403mg | Fiber: 19g | Sugar: 14g
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