In a bowl combine breadcrumbs, Parmesan, lemon zest, parsely,
oregano, and basil; Set aside
Heat olive oil in a large nonstick skillet over medium-high heat.
Add onion, eggplant, and salt; stir to coat with oil; Cook, stirring
occasionally, until soft (8 to 10 mins); Remove from heat
Add walnuts, garlic and tomato paste; transfer half the mixture to a
food processor and blend until smooth; Stir together eggplant
mixture with puree, bread crumb mixture and beaten egg in a large
bowl.
Generously coat hands with oil and form mixture into 1 1/2 inch
balls; place on a baking sheet 1/2 inches apart; Continue to oat
hands with oil to form balls. Freeze or bake at 350 degrees F on a
lightly greased baking sheet until cooked through 25 to 30 mins.
Serving
Suggestions
235 calories, 16.5 g fat
Originally Submitted
2/24/2011
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