Meat(less)balls!

Gather

• 2 medium aubergines
• 1 medium red onion
• 3 garlic cloves
• Oil of choice (I used a mix of coconut & olive)
• 2 medium slices of bread made into crumbs (gluten free/rye/brown/white)
• Salt to taste (I used pink Himalayan)
• Black pepper
• 1 teaspoon Italian herb mix
• Pinch of red chili flakes
• *3 tablespoons nutritional yeast (optional)

Prepare

1. Cut the aubergine into very small dice (approximately 0.5mm square). Do the same with the onion, then roughly chop the garlic.
2. Heat/melt the oil, then add the aubergines and stir for a couple of minutes. They will start to shrink and turn translucent. Add the onion, cook for a further couple of minutes, then add the garlic. Cook until everything is starting to turn golden.
3. Stir in the breadcrumbs, followed by the salt, pepper, herbs, chili and nutritional yeast (I would definitely recommend adding this).
4. Stir to combine, then remove from the heat.
5. Make the mixture into pingpong-ball-sized or smaller balls and leave to rest whilst you prepare them all. You may find it easier to work with damp hands.
6. Lightly fry the meat(less)balls on all sides (I’d suggest doing in small batches) then move onto a baking tray.
7. When all the meatballs are cooked, bake in a medium oven for 10-20 minutes.
8. Enjoy!

Tips & Storage

• Delicious hot fresh from the oven – with pasta, rice, vegetables
• Put in a wrap, pitta, or sandwich
• Use to top a salad, maybe with coleslaw
• Take on a picnic, maybe with some houmous
• Store refrigerated for up to five days
• Eat cold every time you open the fridge! oops no, that’s just me!