Vegetarian

"meatless" baked meatballs, with a North African taste is for Dinner.

"meatless" baked meatballs, with a North African taste takes 45 minutes to prepare.

"meatless" baked meatballs, with a North African taste takes 120 minutes to cook.

"meatless" baked meatballs, with a North African taste makes 23 servings.

The ingredients for "meatless" baked meatballs, with a North African taste are:

1 lb. 4 oz eggplant, unpeeled (approx 1 large)
2 large Egg, fresh, whole, raw
1 cup Chickpeas (garbanzo beans)
3 serving FiberOne Honey Whole Wheat Bread - 2 Slides = 1 Serving (by LOST_IN_NY)
1 serving Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry)
2/3 cup Kraft Finely Shredded Sharp Cheddar Cheese
1 serving Cheese, Mozzarella, Part Skim, Kroger (shredded, 1/4 cup)
2-3 tablespoons Dried Oregano (by ARCTIC.ORCA)
1/2 tsp chipotle powder (or a smoked paprika can be used instead)
1 tsp Ethiopian Berbere spice mix
2 tsp French's Worchestershire Sauce (by FAT_BEGONE)
0.5 tbsp Extra Virgin Olive Oil
4 clove Garlic
0.25 cup, chopped Onions, raw
1 tspn Sesame Oil, Dark
salt and pepper to taste.

Here is how you make "meatless" baked meatballs, with a North African taste:

Step one: Roast a whole eggplant. First, heat oven to 375 degrees. lightly oil a baking sheet, and roast a good sized eggplant (mine was just over a pound raw). Rinse well, and use a fork to poke it 4--6 times on each side. Roast about 1 hour to 90 minutes, turning over halfway through, and as necessary so they don't burn. They done when a knife slides easily through the center and the eggplants are very soft and collapsed. Set aside to cool. NOTE: You can remove the seeds if you find them bitter, but generally the long roasting time takes that away. Include the skin in the puree, but cut off any skin that got slightly burnt as this will be bitter and spoil the taste.To make the meatballs: 1. Chop the onion and garlic and set aside. 2. Rip bread in crouton sized pieces, and toast in oven about 10 minutes until very crispy. Allow a few minutes to cool. Place the croutons in food processor and grind into bread crumbs. You'll need about 1 cup of very fine bread crumbs with a little more to spare, in case the eggplant is very wet. Add the spices to the bread crumbs, then set the mixture aside to cool. 3. Chop the eggplant, with the skin into large chunks. Add the onion and garlic. Pulse the food processor until all is mixed and ground together. Add the chickpeas, drained, and continue to pulse until completely mixed and ground into a thick paste. Whisk the eggs, add to the eggplant and chickpea mixture, and pulse until combined. Add olive oil, dark roasted sesame oil, and worchestershire sauce* and pulse until thoroughly combined into the mixture. 4. Add the dry ingredients, beginning with 1/2 cup of old fashion oats and allow the mixture to blend about 30 seconds. Start to add the breadcrumb and spices mixture, pulsing each time until thoroughly mixed. You want a slightly dry mixture that looks a little crumbly, but is still damp enough to hold together. If the eggplant is very wet, then add a few more tablespoons of bread crumbs or oatmeal. The mixture will still be a little sticky, but easily hold together. Finally, add the finely shredded cheeses, and pulse until all is mixed well. 5. Lightly oil two baking pans. Using an 1/8 measure cup, (equivalent to 2 Tablespooons) make 23 'golf ball' sized meatballs. Do not round the mixture, as they will be too large; scoop the measure against the bowl to make it full and flat across the top. This mixture is easier to handle when cooled, and tends to hold it's shape and not flatten as much also. You can keep some chilled for 10 minutes in fridge if it's too sticky. Another tip I found helpful, keep a small bowl of cold water to dip the measuring cup in after each scoop, and then a small plate of flour to place the meatball on before you hand mold them into balls. Once you've scooped them all out, then lightly flour your hands and shape each one into a round meatball. Place on your lightly oiled baking pan about 1 inch apart. 6. Bake the meatballs at 375 for 10-15 minutes, then turn the meatballs over so they crisp on all sides--this also helps prevent them becoming more patty shaped. Return to oven and cook another 15 minutes until they are firm and crispy and brown. 7. Remove the meatballs gently to a cooling tray covered with parchment baking paper. The meatballs are delicate when hot, and can fall apart easily, so it's best to use a large spatula. Allow them to cool about 20 minutes, and they will firm up. Meatballs can be served at room temperature, or hot. They may also be served chilled, with a yogurt sauce, on a green salad. INGREDIENT NOTES & SUBSTITUTIONS: Go light with the dark sesame oil, it is very punchy and a little goes a long way. I find the dark sesame oil in Asian food markets, but if you can't find any, you can use a tsp or two of tahini instead. Also, if you can't find vegetarian worchestershire sauce, you can substitute by whisking together 1 tsp soy sauce, a dash of liquid smoke, and 1/2 tsp black strap molasses. Serving Size: Makes 23 'golf ball sized' meatballs, 1 = a servingNumber of Servings: 23Recipe submitted by SparkPeople user CCKELLY3.

The nutritional information for "meatless" baked meatballs, with a North African taste is:

• Servings Per Recipe: 23
• Amount Per Serving
• Calories: 68.1

• Total Fat: 2.6 g
• Cholesterol: 19.7 mg
• Sodium: 92.6 mg
• Total Carbs: 9.0 g
• Dietary Fiber: 2.6 g
• Protein: 3.4 g

The dietary needs meet for "meatless" baked meatballs, with a North African taste is Vegetarian