Roasted Eggplant & Artichoke Meatballs

Indulge in a flavorful twist on traditional meatballs with these delectable eggplant and artichoke meatballs. The recipe begins with the careful preparation of artichoke hearts and eggplants, ensuring they're perfectly roasted to unlock their rich flavors. A head of garlic is roasted until soft and fragrant, adding a delightful depth to the dish. After blending the roasted vegetables into a velvety puree, they're combined with Italian-style panko breadcrumbs, a touch of nutritional yeast for added umami, and a binding egg. The mixture is then shaped into tender, golf ball-sized meatballs, ready to be baked to golden perfection in the oven or fried on the stovetop. Each bite offers a burst of Mediterranean-inspired goodness, making these meatballs a delightful addition to any meal or appetizer spread.

Ingredients
2 medium eggplants
1 14oz jar of artichoke hearts in water
1 head of garlic
1 cup Italian-style panko breadcrumbs
3 TBSP olive oil
1 egg
1 TBSP nutritional yeast
salt

Preparation
1. Start by draining the artichokes and gently pat them dry.

2. Prepare the roasted garlic: cut the top off the head of garlic, drizzle with 1 tablespoon of olive oil, wrap in tin foil, and roast in the oven at 400°F for 45 minutes.

3. While the garlic is roasting, peel the eggplants and cut them into cubes. Place the cubes on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with a pinch of salt. Roast in the oven for 30 minutes.

4. Once the garlic and eggplants are roasted, transfer them to a high-power blender or food processor. Squeeze the roasted garlic cloves into the blender with the eggplants. Puree until smooth, then transfer the mixture to a bowl.

5. To the bowl, add the egg, breadcrumbs, and nutritional yeast. Mix thoroughly with your hands until well combined. Shape the mixture into golf ball-sized balls.

6. Bake the balls at 400°F for 30 minutes, or alternatively, fry them on the stovetop until golden brown.