Vegan Sour Cream-Eggplant Meatballs

Directions

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.