Eggplant and White Bean Meatballs with Spaghetti Squash
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 472
- Total Fat
- 26
- Saturated Fat
- 3
- Carbohydrates
- 55
- Dietary Fiber
- 17
- Sugar
- 13
- Protein
- 12
- Cholesterol
- 0
- Sodium
- 1166
- Total: 2 hr 10 min (includes cooling time)
- Active: 1 hr 10 min
Ingredients
Vegan Meatballs:
1/4 cup grapeseed oil
1 1/2 pound eggplant, diced
1 cup diced yellow onion
2 tablespoons chopped garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper flakes
1 1/2 cups cooked white beans
3 tablespoons fresh parsley, chopped
2 cups old-fashioned rolled oats, plus more if necessary
Spaghetti Squash:
1 spaghetti squash
2 tablespoons grapeseed oil
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
Tomato Sauce:
One 28-ounce can whole peeled tomatoes
1/2 cup diced yellow onion
1/4 cup fresh basil, chopped
1/4 cup extra-virgin olive oil
2 cloves garlic
1 tablespoon fresh oregano, chopped
One 8-ounce can diced tomatoes
2 tablespoons tomato paste
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/4 cup fresh parsley, chopped
Directions
Special equipment:
a spice grinder and an immersion blender- For the vegan meatballs: Preheat the oven to 400 degrees F.
- Heat a large saute pan over high heat. Add the grapeseed oil and then the eggplant, onions and garlic and saute until the eggplant and onions are tender, 8 to 10 minutes.
- Add the salt, pepper and chili flakes and cook for another 1 to 2 minutes. Remove the sauteed vegetables from the pan and let cool.
- Combine the cooled sauteed vegetables, white beans and parsley in a bowl and mix well. Transfer the mixture to a food processor and pulse until the mixture is mostly pureed with some small chunks.
- Grind the oats in a spice grinder until a fine flour. Mix the oat flour into the pureed mixture. The mixture should hold together in a ball, if it is too wet add more oat flour.
- Form the mixture into 2 1/2- to 3-ounce balls and place on a parchment-lined baking sheet. Bake until browned and hot in the center, 20 to 25 minutes.
- For the spaghetti squash: Cut the squash in half lengthwise and scoop out the seeds. Drizzle the flesh with the grapeseed oil and season with the salt and pepper.
- Place the squash halves cut-side down in a casserole dish. Add 1/2 cup water to the dish and cover with foil. Bake until the flesh is tender, 20 to 25 minutes.
- Remove the squash from the oven and, while it is still hot, scoop the flesh out with a fork. Season with salt and pepper and hold for plating.
- For the tomato sauce: Combine the whole tomatoes, onion, basil, olive oil, garlic and oregano in a large pot. Puree with an immersion blender. Add the diced tomatoes and bring the sauce to a simmer over high heat. Stir in the tomato paste, season with the salt and pepper and simmer for 15 minutes.
- To plate: Strain the liquid off the spaghetti squash and divide the squash among 6 plates. For each plate, place 3 vegan meatballs on top of the spaghetti squash and top with 6 ounces of tomato sauce. Garnish with the chopped parsley.