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Recipe Corner | Vegetarian 'Meat'balls

a white plate topped with meat and vegetables

Max’s Grille Vegetarian ‘Meat’balls featured in their new Plant-based section on the menu. 


¾ C oatmeal

3 oz canned coconut milk

1 small Spanish yellow onion

2 cloves (minced)

¼ tsp dried oregano

¼ tsp crushed red pepper

1.75 lbs Japanese eggplant

1 C grana padana cheese

1/3 bunch Italian parsley

½ T kosher salt

1 ½ t black pepper

2 cups quinoa (cooked to instructions on package)

Yields: (42) 2oz Meatballs


  1. Preheat oven to 350 degrees
  2. Soak the oatmeal in coconut milk, set aside.
  3. Prepare quinoa to package instructions, set aside
  4. Mince onion (should have around ½ of a cup)
  5. Heat a large drizzle of olive oil over medium heat.
  6. Sauté onions, garlic, oregano, & crushed red pepper in the olive oil until translucent; season lightly with salt & pepper, set aside to cool
  7. Peel & dice eggplant; season with salt & pepper and a drizzle of olive oil.
  8. Toss and roast in oven for 8-10 minutes.
  9. Remove from oven and allow to cool
  10. In a large bowl, mix all ingredients and toss until well combined
  11. Portion into 2oz balls
  12. Once balls are formed, roast in oven at 350 degrees for 10-12 minute until set.