These vegan meatballs, or as I like to call them Aubiballs, are not only incredible yummy! But because of the oven baking very healthy, and light. Their secret ingredient is the Aubergine (Eggplant). They have an amazing texture, and really, to be honest... I prefer them over the 'real' meatballs.
Make the perfect weeks-day dinner for the whole family with this Recipe;
Estimated reading time: 3 minutes
🥘 Main ingredients
These are the main ingredients for the vegan meatballs;
- nutritional yeast
- flax eggs
- and lots & lots of herbs! Dry and fresh.
The most important part of the ingredients are the herbs. These balls can be over-the-top seasoned, because during baking the flavours will reduce and become a lot milder than what you would expect. So, don't be shy with the amount of herbs you use! Dry and fresh.
🥗 Serving suggestions
In this recipe I have chosen to serve them with a freshly made tomato sauce and linguine. Which makes it a classic Italian-style dish. But these Aubiballs would very nicely match with wild rice or Camargue rice, and a mushroom based sauce. Or on their own as a party snack with or without extra sauces.
Whichever way you choose to serve these vegan meatballs, they will definitely be an all people pleaser. A great weeks day dinner, tapas, or party snack. Super quick and easy to make. And good to prepare in advance, and reheat when needed.
If you are interested in some other vegan meatball recipes, check out my Moroccan Kefta tagine recipe, of course 100% plantbased.
🍷 Wine pairing
I enjoyed these Aubiballs with a nice red. Because of the herbs in the dish, it would beautifully match with a red wine with herby flavours. In France I think of a Faugeres, or a St.Chinian. But if you want to keep it Italian, you want to go for a Chianti, or a Nebbiolo. Sante!
Yes, you can. They will be less healthier but very tasty. Use less breadcrumbs in the mixture, but roll them through breadcrumbs while they are still sticky. So they are fully covered in breadcrumbs. Fry them light golden brown, and serve immediately.
Aubergine balls will in general be of a softer texture than meatballs. But to make sure they don't become too mushy; Use the minimum amount of liquid. So be careful with the ratio of water and ground flaxseed. And try not to add any water to your aubergine mixture while cooking. The aubergine should cook primarily by steaming not by boiling. If it is too wet drain, and press any excess liquid out.
So, for a filling and healthy vegan option, Think of these vegan meatballs. I can promise... All will love the Aubiballs, Including kids and adults! 🙂
Let me know if you made this recipe, and if you made some changes while cooking. I am always interested to get to know other people's palates and preferences. Sharing is fun and interesting. Add @haricoco1 if you happen to post your aubiballs on Instagram. Enjoy!
Vegan 'meatballs' - Aubiballs
For the Aubiballs
- 2 Tablespoon flaxseeds ground
- 60 ml ¼ cup water
- 2 Tablespoon olive oil
- 1 onion finely chopped
- 3 garlic cloves minced or finely chopped
- 1 aubergine eggplant , peeled and finely diced
- 15 gram ⅔ cup parsley, finely chopped
- 30 gram ½ cup nutritional yeast
- 125 gram 1 + ⅓ cup breadcrumbs
- 2 Tablespoons Italian seasoning oregano, basil, marjoram, thyme or rosemary, or a mixture
- 1 ½ teaspoon sea salt
For the fresh tomato sauce
- 2 Tablespoons olive oil
- ½ onion finely chopped
- 2 cloves of garlic finely chopped
- 1 Tablespoon dried oregano or you can use thyme / rosemary
- 4 - 5 to matoes peeled and chopped (keep their juice)
- 1 Tablespoon sherry vinegar
- salt and pepper
For the Aubiballs
- First mix the ground flaxseed with the water and let it rest for minimum 10 minutes.
- Pre-heat the oven to 190C.
- Meanwhile heat the oil in a frying pan, and add the onion with a pinch of salt. Sauté for approx. 5 minutes until translucent.
- After 5 minutes stir in the garlic for another minute.
- Add all your diced aubergine and cook for approx. 10 - 15 minutes (covered), until the aubergine are soft. Leave to cool.
- In a bowl mix the parsley, nutritional yeast, breadcrumbs, seasoning and salt.
- Add the aubergine mixture and the flaxseeds mixture.
- Mix it all well together with your hands, and start forming small balls.
- Place the balls on baking paper on your roasting tray, drizzle a little olive oil over them, and bake for 30 minutes, occasionally turning the balls.
For the tomato sauce
- Heat the oil in a pan.
- Sauté the onion for approx. 5 minutes and add the garlic for another minute.
- Add your choice of herbs and stir in all the diced tomatoes with their juice, let them cook, covered, for 7 - 8 minutes.
- Add the sherry vinegar and season with salt and pepper to liking.
- If you like your tomato sauce smooth, than blend it with a stick blender (immersion blender). And you can even choose to sieve it. If you prefer your sauce more rustic just leave it as it is.