This recipe makes approximately 30 meatballs. Dr. Fuhrman estimates that at 5 servings. In my video I doubled the recipe and made 55 meatballs. I would not double again because my processor did not have the capacity to hold the ingredients and allow me to pulse, which created a more dense and thick mixture. Nonetheless, the meatballs were delicious, and enjoyed by all, including my none vegan friends. In addition, I would not add the meatballs to the sauce ahead of serving, as they absorb it, and become a bit soft.
Thank you Dr. Fuhrman: www.drfuhrman.com
Preheat oven to 375 F
Whisk the chia seeds and water together in a small bowl and let sit for at least 10 minutes
Heat 2 tablespoons of vegetable broth in a medium skillet and saute the onion and garlic for 5 minutes, or until the onion is transparent. Add the eggplant and continue cooking for an additional 12-15 minutes, or until the eggplant is soft, stirring occasionally and adding additional vegetable broth as needed to prevent burning, but not to make soupy.
Place the eggplant mixture in a mixing bowl and stir in the chia mixture, chickpeas, and parsley. Place in a food processor and pulse until chopped but not pureed. Return to the bowl and stir in nutritional yeast, panko, oregano, basil, and red chili flakes. Mix well, then roll into balls.
Place on a parchment lined baking sheet and bake for 30 minutes or until light brown, turning occasionally.
Serve topped with pasta sauce, or on top of sauced bean pasta, or sauteed zucchini “noodles”.
