Spaghetti and Aubergine Meatballs 

These Meatless meatballs are absolutely delicious and a great way of getting more veggies in for dinner! Perfect served with a tomato sauce and some spaghetti for dinner. 

The ingredients (for 2):

  • 2 aubergines cut into small cubes 
  • 1 garlic clove, minced
  • 1 tbsp basil, chopped finely 
  • 1 tbsp parsley, chopped finely 
  • 1 egg, beaten 
  • 200g breadcrumbs (fresh)
  • Pinch of Salt and pepper 
  • 100g Parmesan 
  • 160g spaghetti (I used spelt and wheat)
  • Tomato and basil sauce 

The method: 

  1. Preheat oven to 200c/180 fan
  2. To make then meatballs, cook the diced aubergine in a pan with some oil and 150ml of water for ~10 minutes or until the aubergine is soft 
  3. Meanwhile, combine the breadcrumbs, salt and pepper, basil, parsley and garlic in a bowl. 
  4. Blitz the aubergine in a food processor till minced and add to the other ingredients.
  5. Add the beaten egg to the mix and combine all together. 
  6. Onto a lined tray, take some of the mixture and roll into ball (I made about 10). 
  7. Bake for 25-30 minutes until the balls are firm and have browned. 
  8. With 10 minutes to go with the meatballs cooking, cook the spaghetti in salted boiling water until al dente and warm up the tomato and basil sauce. 
  9. Once the meatballs are cooked, add to the tomato and basil sauce and simmer for 5 minutes. 
  10. Serve with the spaghetti and plenty of Parmesan! 

To fizz up the recipe try adding some chilli flakes for an extra kick! 


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s