Dude, do those vegetarian meatballs taste like real meatballs? Hell no they don’t. Meatballs are half-assed hamburgers, and ground beef has poop in it. These are stand-alone delicious and filling, perfect for when you’re entertaining carnivores or Fridays during Lent.
1 head broccoli, florets only (save the stalks for a slaw)
1 large eggplant, peeled and chopped, large dice
1 cup bread crumbs
1 cup grated mozzarella cheese
2 large eggs
1 teaspoon adobo seasoning
1 teaspoon smoked paprika
2 tablespoons chili sauce (Sriracha, Sambal, or any kind of hot sauce works here)
2 teaspoon ground cumin
1. Fill a large pot with salty water and bring it to a boil. Add the broccoli and boil for 2 minutes until it’s super green, like Chinese take-out broccoli. Remove the broccoli with a slotted spoon, transfer to a cutting board, and mince.
2. Keep the water in the pot boiling and add the eggplant. Boil for 20 minutes. Drain and mash.
3. In a large bowl, combine the minced broccoli, mashed eggplant, and the remaining ingredients. Stir to combine. The hot eggplant should melt the cheese. Refrigerate the mixture for 30 minutes.
4. Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray it with cooking spray or use your Misto sprayer filled with oil.
5. Using an ice cream scoop (or whatever the hell you want), form the balls. Place them on the prepared baking sheet and bake for 30 minutes. Check them out. If they’re golden brown and kind of crispy, they’re done. If not, give them a few more minutes.