Eggplant Meatballs Marinara

Level: EASY

Servings: 4

Total Time: 45 MINS

Active Time: 15 MINS

The perfect vegan version of a classic spaghetti & meatballs!  We love using the Adda Veggie Herby Roasted Garlic Mix for this recipe – it gives the meatballs a delicious garlic & herb depth of flavor – but it also works great with the Original Blend.  Try it out with eggplant or mushroom (see instructions at the bottom of the page) or experiment with your own veggie combination.

 

Ingredients:

  • 1 package Adda Veggie Herby Roasted Garlic

  • 1 medium-large Italian eggplant

  • 2 tablespoons olive oil

  • Pinch salt

  • ½ pound spaghetti

  • 2 ½ cups marinara sauce

  • Basil leaves, for garnish

Instructions:

  1. Preheat oven to 375°F.

  2. Cut eggplant into ¼-inch cubes.  Toss with a pinch of salt and 1 tablespoon of olive oil.

  3. Spread cubed eggplant out in a single layer on a baking sheet.  Cook 20 minutes, or until eggplant is cooked through.

  4. Meanwhile, cook spaghetti according to package directions.

  5. Form Adda Veggie 2-inch diameter balls with the eggplant according to package directions (should make 10-14 balls).  In a skillet, heat about ½ inch of olive oil over medium-high heat. Cook meatballs on all sides until golden brown. Remove the meatballs from the skillet.

  6. Pour the marinara sauce into the skillet and heat over medium-low heat. Drain pasta and toss with the sauce. Serve sauced spaghetti topped with meatballs and garnish with fresh basil.

 
 

Mushroom Meatballs Marinara

Ingredients:

Same as above, except in lieu of eggplant, use 8oz crimini (baby bella) mushrooms.

Instructions:

  1. Chop raw mushrooms into roughly ¼-inch cubes.

  2. Follow instructions 4-6 above. 

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