Vegan" Meat Balls" Super Delicious Way to Sneak Veggies in for the kids

Another cookbook sneak peak from Darlene The Gourmet Diva's Kitchen

Coming soon:52 Sunday Dinners From Darlene The Gourmet Diva's Kitchen

Vegan "Meatballs" 

Eggplant, Veggies and Oatmeal Delicious

We Love our Eggplant meatless balls over white rice with a bit of its own sauce over it....SOOOOOOO GOOD

If you claim to hate eggplant because you remember it from when you were a child, then you must try these.  I didn't hate eggplant as an adolescent, I despised it! It was the worst thing.... NOW.... I beg to differ.....Give these scrumptious "meatballs" a chance. They are so good I was once inspired to open a vegan restaurant just to sell them.

I Promise your family will be delighted with these delicious "meatballs" made of eggplant, veggies and oatmeal.....they are simply amazing! I thank my mom for teaching me how to make them.  I have made minor adjustments to the recipe but like I have said and continue to say my mother has taught me most of what I know......Gracias mi Reyna mi madre! De ti lo aprendi

Enjoy Familia:

Ingredients:

For The "Meatballs:"

• 2 1/2 to 3Lbs Eggplant 
• 3/4 Cup Diced Red onion
• 5 Garlic Cloves Minced or Pureed 
• 2 Tbsp Pitted, chopped green olives
• 1/2 Cup Diced Bell Pepper (I use red)
• 1 Tbsp Vinegar
• 2 Tbsp Chives 
• 2 Tbsp Oil (EVOO, Corn or Canola)
• 2 Tsp Oregano (DR if available)
• 3 cups of uncooked oatmeal
• 2 Tbsp Adobo or your favorite all purpose seasoning (adjust to taste)
• 3/4 Cups flour (seasoned lightly with 1 tsp each of: adobo, chives, and oregano)
• (OPTIONAL) 1/2 Cup Grated Parmesan Cheese

For The Saute:

• 1&1/2 Tbsp Tomato Paste
• 1 Tbsp Olives
• 2 Tbsp Oil (EVOO, Corn, or Canola)
• 1/2 an Onion and Bell Pepper Sliced

According To Darlene The Gourmet Diva:

1. In a large bowl Peel, thinly slice and soak eggplant in 2tbsp salt water for approximately 1 hour to get the bitter flavor out of the fruit
2. Manually squeeze the excess water from eggplant and set aside 
3. Heat oil in medium sized skillet (Caldero)
4. Add onions, garlic,vinegar, olives, oregano, peppers,and 1tbsp of adobo
5. Stir vigorously  
6. Once veggies become translucent add well drained eggplant to pan 
7. Incorporate all veggies well 
8. Allow eggplant to cook for approximately 20 minutes over medium low heat you will know its ready when the eggplant is tender and forms a paste-like consistency
9. Quickly add oatmeal, chives, additional adobo and stir well until most of the oatmeal starts to cook (approximately 5 minutes)
10. Remove from heat and set aside (Mixture will cool and will rise naturally due to the oatmeal)
11. Once cooled, season flour (if using Parmesan cheese add to Eggplant mix)  
12. Form Tbsp sized balls using flour to coat the outside of each ball with your CLEAN hands
13. Heat oil
14. Start adding "meatballs" side by side avoid overcrowding pan  Allow to brown on both sides remember they are already cooked (see image above)
15. Carefully remove and set aside
16. Create a stir fry with sliced onions, peppers, olives, tomato paste and same oil 
17. You may either pour the sauce over the "meatballs" or add them to the stir-fry and allow them to cook without moving too frequently for about 5 minutes.

Enjoy over white rice, or pasta 

Next Recipe: Meatless Meatball Parmesan Heroes