Hearty eggplant is one of the best vegetable substitutes to make these luscious, vegetarian eggplant meatballs.
Eggplant “Meatballs”
There’s no meat in these eggplant meatballs, which makes them the perfect vegetarian substitute. Whether you serve them as a meatless main course piled on top of zoodles or pasta, or serve them as an appetizer, these eggplant meatballs are delish! If you want to try a zucchini option, these Zucchini Meatballs are also a favorite.
There’s a restaurant in my neighborhood that recently closed down and the eggplant meatballs are the one item on the menu I’ll miss the most. Rather than getting upset, I set out to recreate them in my kitchen and I think I succeeded! I shared them with my neighbor and my cousin and they both raved and wanted the recipe. The flavor and texture is spot on! These are great for vegetarians or if you’re like me, just looking to incorporate more plant-based foods into my diet.
Ingredients
- olive oil spray and extra virgin olive oil
- Vegetables: eggplant and garlic cloves
- Seasoning and herbs: kosher salt, black pepper, fresh basil, chopped flat-leaf parsley
- Binder: Italian seasoned breadcrumbs or gluten-free crumbs and a large beaten egg
- Cheese: Pecorino Romano cheese or Parmesan cheese and part-skim ricotta cheese, for serving (optional)
- Tomato Sauce: 25-ounce jar marinara sauce, such as Delallo or homemade marinara
How To Make Eggplant Meatballs
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Preheat Oven: Heat the oven to 375°F. Spray a large rimmed baking sheet with oil.
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Prep the eggplant: Place 1/2 tablespoon olive oil in a large skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and sauté, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
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Mix: Transfer to a large bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
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Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
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Cook: Heat the sauce in a large deep pan to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.
How To Serve:
- Serve with crusty bread
- Great over pasta, spaghetti squash or zucchini noodles
- Serve with a big salad
Variations
- Vegan: to make it vegan try this Vegan Eggplant Meatball recipe instead.
- Veggies: Don’t like eggplant, try these Zucchini Meatballs.
Storage
Refrigerate leftovers up to 4 days in an airtight container. You can also freeze for up to 3 months.
More Eggplant Recipes:
- Eggplant Parmesan
- Eggplant Rollatini
- Baked Eggplant Sticks
- Stuffed Eggplant Parmesan
- Eggplant Chicken Parmesan
Eggplant Meatballs
Ingredients
- olive oil spray
- 1/2 tbsp olive oil
- 1 1/4 lbs unpeeled eggplant, cut into 1-inch pieces
- kosher salt
- 1/4 tsp black pepper
- 2 garlic cloves, crushed
- 2 tbsp chopped basil, plus leaves for garnish
- 1 1/2 cups Italian seasoned breadcrumbs
- 1 large egg, beaten
- 2 ounces Pecorino Romano cheese, freshly grated, plus more for serving
- 1 tablespoon chopped flat-leaf parsley
- 1 25-ounce jar marinara sauce, such as Delallo or homemade
- part skim ricotta cheese, for serving (optional)
Instructions
- Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
- Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
- Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
- Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
- Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.
