Eggplant Meatballs

Mark Bittman, author of VB6, says that the more he plays around with vegetable-based meatballs, the more he likes them; certainly they're not the same as meat meatballs, but the different textures and flavors are terrific. To round out the meal for lunch, serve these over pasta, rice, salad or steamed greens with a squeeze of lemon.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Eggplant Meatballs
Review 1 for Eggplant Meatballs
5 out of 5
5 out of 5
Echo95
,Melbourne
,FL
March 26, 2014
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
Thank you! You have successfully submitted a comment for this review.
Hot Meatball Sub with Provolone....Please!
March 26, 2014
Having just made traditional meat balls for soup I thought I would give it a try. This is too easy. It comes together quickly and there are absolutely the right spices. The Chili is so subtle that it is truly a gem of an addition. The eggplant rolls into balls all too easily. Dampen your hands like making regular meatballs to keep the mixture from sticking to them. I followed the recipe to the letter with the exception of the sauce which I gave a quick single pulse in the processor to smooth it out a little (personal preference). The sauce is equally amazing and will be used for other recipes as well.
I cooked the meatballs for 25 minutes and then checked them and then let them cook for five more minutes turning off the oven for the last four minutes. This is a great go-to recipe and makes a great sub. open up a roll and layer meatballs, sauce and provolone and broil for a few minutes to let the cheese get fully engaged. Let it stand for a few minutes to cool and enjoy.
Pros: Yield, Quick, Good Value, Easy, Kid-Friendly, Healthy, Appearance, Adaptable, Impressive, Will Make Again
Cons: none