Turn the humble eggplant into tender, flavorful eggplant meatballs using my easy recipe. They’re beautifully seasoned, SO juicy, and make the perfect meatless dinner!
Need a vegetarian meatball recipe that’s a bit more creative than Beyond Meat? I’ve got you covered.
I used to have a hard time coming up with dinner ideas for Meatless Mondays, but not anymore. Now, my family requests my eggplant meatballs more than my traditional meatballs!Table of Contents
- Why I love this recipe
- Ingredients needed
- How to make eggplant meatballs
- Arman’s recipe tips
- Storage instructions
- Frequently asked questions
- More meatless dinners you’ll love
- Eggplant Meatballs (Recipe Card)
Why I love this recipe
- The perfect texture. The eggplant is moist, which helps to keep the meatballs from drying out, while the breadcrumbs and eggs help lock in moisture.
- Naturally vegetarian. Plus, they’re easy to make vegan and or gluten-free if needed.
- Versatile. Serve them atop pasta, in my meatball subs or in a Mediterranean bowl!
- Easy to meal prep. If you’re going through the trouble of cooking eggplant, do yourself a favor and make a double batch. Freeze the leftovers, then pop them in the oven when you need them like I do.
Ingredients needed
- Eggplant. You’ll need 2 medium-sized eggplants. Make sure they’re firm with no soft spots.
- Olive oil. For sautéing.
- Water. Water helps the eggplant soften in the pan and prevents it from burning. Feel free to use vegetable stock for extra flavor.
- Salt and black pepper. To taste.
- Fresh garlic cloves. A must for meatballs.
- Basil. Fresh basil leaves are best, but dried basil will work in a pinch.
- Italian breadcrumbs. Use pre-seasoned Italian breadcrumbs or regular breadcrumbs stirred together with an Italian seasoning blend.
- Parmesan cheese. This gives the meatballs a savory, salty, and cheesy flavor. You can even add shredded mozzarella for extra cheesy and gooey meatballs.
- Eggs. To bind the meatball mixture.
- Pasta sauce. Any jarred or homemade pasta sauce (hello, pomodoro sauce or sugo!) you love will work.
- Parmesan cheese and fresh basil. For garnish. Fresh parsley also works.
How to make eggplant meatballs
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Sauté eggplant. Add oil to a large non-stick pan over medium heat. Once hot, sauté the eggplant for 3-4 minutes. Add the water and cook for another 10 minutes or until the eggplant has softened.
Step 2- Blend. Transfer the eggplant meatball mixture to a food processor, along with the salt, pepper, garlic, and basil, and pulse until smooth. Transfer to a large bowl.
Step 3- Mix. Combine the remaining ingredients. If the mixture is too wet, add more bread crumbs and cheese.
Step 4- Bake. Using your hands, shape the mixture into meatballs. Place them on the baking tray and bake for 20 minutes.
Step 5- Add sauce and serve. In a non-stick skillet, add the pasta sauce. Top with the meatballs, but don’t mix. Warm the sauce, remove the skillet from the heat, top each meatball with sauce, garnish, and serve.
Arman’s recipe tips
- Is the eggplant mixture too wet? Try stirring in more breadcrumbs and parmesan cheese. It should be soft but able to hold its shape.
- Lightly wet or oil your hands. So the mixture is easier to work with. You can also use an ice cream scoop.
- Use roasted eggplant. To deepen the flavor of the meatballs, toss the eggplant pieces in olive oil, then roast them in a 450ºF oven for 20 to 30 minutes or until the pieces are soft and lightly browned.
- Make them vegan. Swap the parmesan for nutritional yeast and the egg for an egg substitute.
- Make them gluten-free. Use gluten-free breadcrumbs.
Ways to serve this dish
These meatballs can be enjoyed as a side or as the main course. Here are some suggestions:
- Topped on vegan pizza
- Paired with air fryer garlic bread
- Served over Gigi Hadid pasta, spaghetti squash, or zucchini noodles
- Atop a healthy pasta salad
- Stuffed into stuffed tomatoes
Storage instructions
To store: Once they’re cooled, store the leftover meatballs in an airtight container in the fridge for up to five days.
To freeze: Freeze leftover meatballs (without the sauce) in a freezer-safe container for up to two months. Let them thaw overnight before reheating.
To reheat: Reheat the meatballs with the tomato sauce in a non-stick skillet until they’re heated through.
Frequently asked questions
Do you need to peel the eggplant?
No, peeling the eggplant isn’t necessary. As it cooks, the skin softens and becomes tender.
Can you make eggplant meatballs ahead of time?
Sure! The meatballs can be prepared without the marinara sauce and stored in the fridge or freezer for later.
Eggplant Meatballs
5 from 35 votes
Turn the humble eggplant into tender, flavorful eggplant meatballs using my easy recipe. They’re beautifully seasoned, SO juicy, and make the perfect meatless dinner!
Servings:
Prep:5minutes mins
Cook:35minutes mins
Total:40minutes mins
Ingredients 1x2x3x
- ▢2 medium eggplants cut into 1-inch pieces
- ▢2 tablespoons olive oil
- ▢1/2 cup water
- ▢1 teaspoon salt
- ▢1/2 teaspoon pepper
- ▢2 cloves garlic minced
- ▢1/4 cup basil finely chopped
- ▢1 1/2 cups Italian breadcrumbs
- ▢1/2 cup parmesan cheese
- ▢2 large eggs lightly whisked
- ▢20 ounces pasta sauce
Instructions
- Preheat the oven to 190C/375F. Grease a large baking tray and set aside.
- Add oil to a large non-stick pan and place over medium heat. Once hot, add the eggplant and sauté for 3-4 minutes. Add the water and cook for another 10 minutes or until the eggplant has softened.
- Transfer the eggplant mixture to a food processor, along with the garlic, salt, pepper, and basil, and process until smooth. Transfer to a mixing bowl.
- Add the bread crumbs, parmesan cheese, and egg and mix well. If the mixture is too wet, add more bread crumbs and parmesan cheese.
- Using your hands, shape the mixture into meatballs. Place the meatballs on the baking tray and bake for 20 minutes.
- Remove from the oven and let them cool slightly.
- In a non-stick skillet, add the tomato pasta sauce. Add the meatballs to it but do not mix. Once the sauce is heated, remove from the heat and drop a little sauce on each one, and sprinkle with parmesan cheese and some finely chopped basil.
Notes
TO STORE: Once they’re cooked in the sauce and slightly cooled, you can store the leftover meatballs in an airtight container in the fridge for up to 5 days.
TO FREEZE: Eggplant meatballs can be frozen without the tomato sauce for up to 2 months. Thaw them on the kitchen counter before reheating.
TO REHEAT: Reheat the meatballs with the tomato sauce in a non-stick skillet until they’re heated through.
Nutrition
Serving: 1servingCalories: 379kcalCarbohydrates: 46gProtein: 16gFat: 16gSodium: 1425mgPotassium: 688mgFiber: 9gSugar: 11gVitamin A: 453IUVitamin C: 7mgCalcium: 272mgIron: 3mgNET CARBS: 37g
Cuisine: Italian
