Eggplant “Meatballs” – Two Ways

May 13, 2020

I am always looking for vegetarian dinner options. Even before the grocery store supply chain was suffering, I always explored plant-based options. If you’re doing it right, and making sure your meals are packed with vitamins and protein, going plant-based is best on all fronts, especially if you have tasty recipes like these from Real Simple and Martha Stewart Living. These two publications had the same idea recently, so I decided to test their meatless meatball recipes back-to-back to crown a winner. Find details below for Real Simple’s Eggplant-Mushroom “Meatballs” and Martha Stewart’s Spaghetti and Eggplant “Meatballs”!

Real Simple Rating: A-

How to make it an A+: The flavor is nice, but the texture is far too mushy. I would pulse for half the time and leave the mixture much chunkier. While I prefer a stronger, Italian flavor, this recipe gets bonus points for being packed with power in the form of veggies, rolled oats, and brown rice! This is also the only vegan option of the two.

Find the Real Simple Eggplant-Mushroom “Meatballs” Recipe Here.

Martha Stewart Rating: A

How to make it an A+: Definitely don’t over-mix in the food processor, but I also wouldn’t over-simmer either. Ten minutes is a lot for these delicate little ladies. I would just turn to coat, or even place the “meatballs” onto the pasta and pour the warm sauce right over. Other than their lack of sturdiness, they are pretty darn good!

Find the Martha Stewart Spaghetti and Eggplant “Meatballs” Recipe Here.

Find her All-Purpose Tomato Sauce Recipe Here.

And The Winner Is:

MARTHA! (As per usual!) The flavor is phenomenal. The garlic and fresh oregano really shine through. It also helps that this recipe includes an amazing tomato sauce base, so the entire dish is reminiscent of a rich eggplant parmesan.

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