Eggplant Meatballs

Eggplant Meatballs are hearty, flavorful, and completely meat-free — a delicious vegetarian twist on classic Italian comfort food. Roasted eggplant combines with breadcrumbs, Parmesan, herbs, and garlic to create tender, savory meatballs with a satisfying texture. They’re perfect with marinara sauce and spaghetti, served as appetizers, or tucked into a sandwich.

Try More Dinners Recipes:

• Eggplant Caponata
• Classic Baba Ganoush
• Eggplant Pasta Recipe

🍆 Eggplant Meatballs Ingredients

• 2 medium eggplants (about 1½ pounds), cut into 1-inch cubes
• 3 tablespoons olive oil (divided)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• ½ cup breadcrumbs (Italian-style or panko)
• ¼ cup grated Parmesan cheese (or nutritional yeast for vegan version)
• ¼ cup chopped fresh parsley or basil
• 1 teaspoon dried Italian seasoning
• 1 egg, lightly beaten (or flax egg for vegan)
• Salt and pepper, to taste
• Optional: 1–2 tablespoons milk or olive oil, for moisture

🧆 How To Make Eggplant Meatballs

1. Roast the eggplant:
   Preheat oven to 400°F (200°C). Toss eggplant cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, until soft and golden.
2. Sauté the aromatics:
   In a skillet, heat 1 tablespoon olive oil over medium heat. Add onion and cook for 4 minutes until softened. Add garlic and cook for another 1 minute until fragrant.
3. Mash the eggplant:
   Transfer roasted eggplant to a large bowl or food processor. Mash (or pulse) until mostly smooth but still a bit chunky.
4. Mix the meatballs:
   Stir in the onion mixture, breadcrumbs, Parmesan, parsley, Italian seasoning, egg, and a pinch of salt and pepper. Mix until well combined. The mixture should be moist but able to hold its shape — add more breadcrumbs if too soft.
5. Form and bake:
   Roll into balls (about 1½ inches each) and place on a parchment-lined baking sheet. Bake for 20–25 minutes, turning halfway through, until golden brown.
6. Serve:
   Serve warm with marinara sauce and pasta, or as an appetizer with toothpicks and extra Parmesan on top.

💭 Recipe Tips

• Roast instead of fry: Roasting gives a lighter, cleaner flavor while keeping the texture firm.
• Add flavor: Mix in chopped sun-dried tomatoes or a pinch of red pepper flakes for extra depth.
• Make it vegan: Use flax egg (1 tbsp ground flax + 3 tbsp water) and nutritional yeast instead of Parmesan.
• Double the batch: They freeze beautifully for easy meal prep.
• Don’t overmix: A gentle mix keeps the texture light and tender.

🍝 To Serve With Eggplant Meatballs?

These meatballs are perfect with spaghetti and marinara sauce for a comforting Italian meal. You can also serve them in a sub sandwich with melted mozzarella, over creamy polenta or alongside roasted vegetables for a lighter option.

How To Store Leftovers Eggplant Meatballs?

• Refrigerate: Store in an airtight container for up to 4 days. Reheat in the oven or skillet.
• Freeze: Place cooked meatballs on a tray and freeze for 1 hour, then transfer to freezer bags. Freeze up to 2 months. Thaw and reheat before serving.

FAQs

More Dinners Recipes:

• Miso Glazed Eggplant
• Eggplant Rollatini
• Roasted Eggplant Caprese Salad Recipe

📊 Eggplant Meatballs Nutrition Facts

Serving Size: 3 meatballs

• Calories: 160 kcal
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 15g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 6g