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vegan meatballs, aubergine balls

Vegan 'meatballs' - Aubiballs

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 4
Calories 378.87 kcal


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.



If you like your tomato sauce sweetened, you can add some sugar, or agave syrup. I personally always like it without sweetener. You can choose to add a spoonful of tomato puree which will give it a richer colour, and it will add sweetness to your sauce.
You can pretty much use any of the following herbs;
  • marjoram
  • oregano
  • thyme
  • basil
  • rosemary
  • sage
Same for the Aubiballs, you can change the herbs to your personal liking. It is okay to 'over'season the balls, as the final result will be a lot milder than your first mixture might seem.
The sauce and the balls can be made in advance and be reheated when ready to use.