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Vegan Sour Cream-Eggplant Meatballs

Vegan Sour Cream-Eggplant Meatballs Vegan Sour Cream-Eggplant Meatballs

Moist and Delicious These Vegan Sour Cream-Eggplant Meatballs Are Great Tasting In My Homemade Sauce!! ..Topped Over A Bed Of Spaghetti Pasta!















1 large eggplant
chopped or griller grounds
2 slices bread
day old, crust removed
1 cup sour cream
soy sour cream
1 tablespoon cornstarch
1 cup Parmesan cheese
soy parmesan
1 x salt
to taste
1 x cayenne pepper
to taste
½ cup bread crumbs
½ cup all-purpose flour
plus extra for dredging
4 ounces mozzarella cheese
shredded, soy mozzarella, 1 cup
2 tablespoon nutritional yeast flakes
Tomato sauce
½ cup olive oil, extra-virgin
1 large onions
1 ½ pounds tomatoes
1 x sea salt
to taste
½ cup scallions, spring or green onions
½ cup tomato purée (passata)


For the meatballs:

Boil the chopped eggplant in salted boiling water for 4 minutes.

Drain well and let cool. Squeeze out any excess water from the eggplant.

If Using Griller Grounds.. use one package.??In a bowl, add the bread and soy sour cream.

Allow the bread to sit and absorb the sour cream for a few minutes.

Squeeze out as much of the liquid if any from the bread as possible. ??In another mixing bowl, add the eggplant and break up the bread into the bowl.

Add the corn starch, parmesan and mozzarella cheese, half of diced onions, half of green peppers, nutritional yeast flakes, salt and pepper to taste.

Then add the bread crumbs and flour. Cook's Note: If your mixture has a lot of moisture you may need to add more bread crumbs and flour.

Mix well until all the ingredients are evenly distributed.

With your hands, shape the meatballs into the size of golf balls.

Dredge the meatballs in the flour.

Brown with a little oil in skillet or bake in oven until golden brown. 375℉ (190℃). ..your choice!!

??For the tomato sauce:

In a large saucepan heat up olive oil.

Sauté rest of onions and green onions for 2 minutes then add the tomato purée and salt and pepper if necessary.

Bring the mixture to a light boil, then turn the heat to medium.

Add the meatballs to the sauce and allow to cook for approximately 5 minutes. Plate and sprinkle a little soy parmesan cheese.

Note: Inactive prep time was 20 minutes. Prep time was 25 ...making prep time total 45min.


* not incl. in nutrient facts

Add review





Have never thought of using eggplant to make meatballs, it sure sounds appealing and also healthier too. Have to give it a try, I will probably use dairy sour cream and mozzarella cheese :)

almost 11 years ago

Nutrition Facts

Serving Size 288g (10.2 oz)
Amount per Serving
Calories 50163% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 528mg 22%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 13%
Sugars g
Protein 34g
Vitamin A 31% Vitamin C 34%
Calcium 43% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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