There’s something deeply satisfying about a meatball that has nothing to do with the “meat” element. It’s really all about the texture, the format, and what you choose to enjoy it with. A great meatball is a juicy round orb of flavor that can star alongside spaghetti or piled onto a cheesy sub. But for vegetarians, what to do? Settle for bland meat substitutes? No way. Enter these hearty, veggie meatballs, made with two of the most toothsome vegetables: eggplants and mushrooms. Combined with rolled oats and brown rice, the result is substantial and flavorful, no meat required. Use as you would any meatball (highly recommend meatball subs here), in veggie bowls or salads, or crumble leftovers to use as you would ground beef.