Meatless Meatball Parmesan

Who: Chef Harold Moore

Instagram: @haroldsnyc + @arlohotels

Chef Moore’s Guest-Worthy Recipe: Meatless Meatball Parmesan


“It’s the perfect dish to make for guests because it appeals to even the pickiest of eaters. The Japanese eggplant, cauliflower, and peppers create a delicious, hearty base, and the sauce is perfect for dipping toasts, topping off the soul-warming dish.”


5 Japanese eggplant

1/2 head cauliflower

1 red bell pepper

1 yellow bell pepper

.2 oz fresh oregano leaves

.2 oz fresh basil leaves

.35 oz fresh Italian parsley leaves

2 c cooked farro

2 c cooked quinoa

3 c panko breadcrumbs

.5 oz salt

.35 oz garlic powder

.35 oz onion powder

.07 oz ground black pepper

2 c extra virgin olive oil


Preheat oven to 450 degrees.

Peel and stem eggplant, deseed and stem bell peppers.

Cut all vegetables from first group of ingredients into golf ball size pieces, toss in half of the olive oil, salt and pepper. Roast all the vegetables until golden brown (about 15 to 20 minutes).

Once cooked, pull out of the oven and let come to room temperature. Combine all ingredients in a food processor and pulse until it comes together and vegetables are about the size of course ground meat. Form it into desired size balls and bake at 350 degrees for 15 minutes. Once cooked, let cool to room temperature.

Place veggie meatballs into a cast iron serving pan with tomato sauce, top with shredded mozzarella then freshly grated parmesan cheese and place back in the oven until golden brown.

Garnish with fresh basil and serve hot.


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