MEATLESS MEATBALLS INGREDIENTS RECIPES

Steps:

• Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
• Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
• Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
• Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
• Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.

Steps:

• Heat the oil in a small frying pan and fry the onion for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the garlic and cook for a few seconds more.
• Transfer the cooked onion and garlic to a slow cooker and add the tomatoes, tomato purée, oregano (or dried mixed herbs), chilli (if using) and bay leaf.
• Pour over 400ml/14fl oz of water, season with a good pinch of salt and lots of ground black pepper and stir well. Add the meatballs and turn to coat in the sauce.
• Cover with a lid and cook on low for 10-12 hours or until the sauce is thick, the onion is softened and the meatballs are tender. Serve with freshly cooked tagliatelle, and sprinkled with plenty of grated Parmesan.