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Mean feat no-meat meatballs

I wanted to create a veggie meatball recipe that would be really versatile. The flavourings go well with Italian-style dishes like the first two serving suggestions, but are also happy in a more Middle Eastern setting (inside a wrap with hummous and lots of fragrant toppings) or made into a burger with my mate Dan’s special Fry Sauce.

By the way, I tried frying them and they fell apart. Baked on an oiled tray, they cooked evenly and stayed perfectly spherical. So, learn from my experience. Baked balls. Now, that’s an alternative title idea …

Makes 22 balls

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2 tbsp olive oil, plus extra for greasing

1 aubergine, cut into 3cm chunks

½ tsp chilli flakes

1 heaped tsp chopped rosemary leaves

1 heaped tbsp chopped flat-leaf parsley leaves

½ tsp hot smoked paprika

1 lemon, zested

1 onion (approx. 100g), peeled and finely diced

1 garlic clove, peeled and crushed or finely grated

75g fresh breadcrumbs

flaked sea salt and freshly ground black pepper

Heat 1 tablespoon of the oil in a large frying pan over a medium-high heat. Add the aubergine chunks and 3 tablespoons of water. Season and cook for 10 minutes until browned, stirring occasionally. Meanwhile, put the chilli flakes, rosemary, parsley, paprika and lemon zest into a food processor.

Tip the cooked aubergine into the food processor and wipe out the pan with kitchen paper. Return to a low heat. Heat the remaining tablespoon of oil, add the onion and the garlic and fry for 5–7 minutes. Tip into the food processor and blitz everything into a rough purée. Add the breadcrumbs and blitz again. Chill in the fridge for at least 20 minutes.

Line a baking tray with foil and lightly grease. Wet your hands and roll the mixture into 22 ping-pong-sized balls. Now, lay them on the lined tray, cover them with cling film and leave in the fridge or freezer until you’re ready to cook. The following recipes require the balls to be uncooked but you can cook them straight away and eat as you like. Simply preheat the oven to 180°C/350°F/Gas mark 4 and bake the tray of meatballs in the hot oven for 30–35 minutes.

To freeze

Lay the balls on a tray, cover with cling film and place in the freezer until frozen. You can then tip them into a freezer bag. Label with the recipe name and the date made, then place in the freezer and use within 3 months. Defrost in the fridge; overnight is fine, or take them out in the morning and they’ll be defrosted once you’re ready to make dinner.

To chill

If you don’t want to freeze them, the balls are fine, uncooked, for 3 days in the fridge. Keep them covered, then, when ready to eat them, bake as above.