Want meatballs to go with your pasta but not the density of beef? Try this recipe with eggplant as the replacement!
 
Ingredients:

Eggplants Meatballs

• 1 medium sized eggplant, diced
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 cup rolled oats
• 2 tbsp parmesan
• 1 tsp oregano
• 1/2 tsp parsley
• 1/4 tsp salt
•  1 egg
•  3 tbsp STAR Arbequina Extra Virgin Olive Oil for Vegetables (available at Raley's)

Directions:

1. Combine the rolled oats, parmesan, oregano, parsley, and salt in a food processor. Pulse until fine and well combined. Dump into a medium-large mixing bowl and set aside.
2. In a large non-stick skillet saute, with the STAR Arbequina Extra Virgin Olive Oil for Vegetables, the onion for about 5 minutes or until soft and translucent. Add the garlic and cook for another 5 minutes. Add the eggplant and continue to cook for about 15 minutes or until eggplant is soft and gray in color. Allow to cool.
3. Dump the eggplant mixture into food processor and process until smooth and sort of pasty. Add rolled oats mixture.
4. Add the egg and mix well. Form meatballs using a measured tablespoon and roll into balls.

Eggplant Meatballs over Spaghetti

5. Place meatballs onto a baking sheet lined with parchment paper lightly sprayed with cooking spray. I sprayed the tops of the meatballs as well. Bake for 20-25 minutes at 375° flipping half way through to ensure even browning.

This recipe makes about 17 meatballs and comfortably serves 4. Serve with your favorite spaghetti sauce over pasta or even in a meatball sub!