Dinner | Main Course | Recipes | vegetable
Eggplant Meatballs
Eggplant Meatballs are a hearty yet wholesome alternative to traditional meatballs. These savory bites are packed with flavor and nutrition. Made with roasted eggplant, fresh herbs, and a blend of spices, they’re ideal for veggie lovers and meat-eaters alike.
These Eggplant Meatballs can be paired with your favorite pasta and marinara sauce for a delicious meal, or served on their own as an appetizer. They can also be frozen for future use, making them a convenient option for meal prep. With their satisfying texture and rich taste, they offer a delightful twist on a classic Italian Meatballs that everyone can enjoy.
Ingredients for Eggplant Meatballs
- 2 lbs eggplant, cut into 1/2-inch pieces (skin on)
- 3 tablespoons olive oil, plus more for frying
- 3 garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 1 1/4 cups bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 1/2 cup tomato sauce
- 1/4 cup ricotta cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Eggplant Meatballs Recipe
- Preheat the oven to 400°F (200°C). Toss the eggplant pieces in a large bowl with the olive oil. Spread the eggplant onto a baking sheet and roast for 25-30 minutes, or until soft and tender. Remove from the oven and allow to cool to room temperature.
- Transfer the cooled eggplant to a large bowl. Mash it slightly using a fork or potato masher. Add the garlic, parsley, basil, bread crumbs, parmesan, eggs, tomato sauce, ricotta, salt, and pepper. Mix everything thoroughly until it is well combined and soft but firm enough to hold its shape.
- Scoop about two tablespoons of the mixture and gently roll it into a ball. Repeat with the rest of the mixture to form all the meatballs. Place them on a baking sheet and refrigerate for 30 minutes to 1 hour to help them firm up.
- Heat about 1/4 inch of olive oil in a large frying pan over medium heat. Once the oil is hot, carefully add the meatballs in batches, not to overcrowd the pan. Fry for 3-4 minutes on each side until evenly browned and cooked through.
- Once browned, transfer the meatballs to a plate lined with paper towels to drain any excess oil.
- Serve the meatballs warm, or serve with your favorite pasta and marinara sauce. Garnish with additional fresh basil, parsley, and grated parmesan cheese. Enjoy!
Tips & Tricks
- Roasting Technique: Ensure that the eggplant pieces are evenly cut for consistent roasting. Roasting them until golden will enhance their flavor, so don’t be afraid to let them caramelize slightly.
- Textural Variations: If you prefer a smoother texture, you can blend the roasted eggplant in a food processor instead of mashing it by hand. This will give you a finer consistency for the meatballs.
- Ingredient Substitutions: For a vegan version, consider replacing the eggs with flaxseed meal or aquafaba, and use plant-based cheese in place of Parmesan and ricotta.
- Spice It Up: Feel free to experiment with spices such as red pepper flakes, oregano, or Italian seasoning to give the meatballs an extra kick.
FAQs about Eggplant Meatballs
Eggplant Meatballs
Yield:
8
Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
40 minutes
Eggplant Meatballs are a hearty yet wholesome alternative to traditional meatballs. These savory bites are packed with flavor and nutrition. Made with roasted eggplant, fresh herbs, and a blend of spices, they’re ideal for veggie lovers and meat-eaters alike.
Ingredients
- 2 lbs eggplant, cut into 1/2-inch pieces (skin on)
- 3 tablespoons olive oil, plus more for frying
- 3 garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 1 1/4 cups bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 1/2 cup tomato sauce
- 1/4 cup ricotta cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C). Toss the eggplant pieces in a large bowl with the olive oil. Spread the eggplant onto a baking sheet and roast for 25-30 minutes, or until the eggplant is soft and tender. Remove from the oven and allow to cool to room temperature.
- Transfer the cooled eggplant to a large bowl. Mash it slightly using a fork or potato masher. Add the garlic, parsley, basil, bread crumbs, parmesan, eggs, tomato sauce, ricotta, salt, and pepper. Mix everything thoroughly until the mixture is well combined and soft but firm enough to hold its shape.
- Scoop about 2 tablespoons of the mixture and gently roll it into a ball. Repeat with the rest of the mixture to form all the meatballs. Place them on a baking sheet and refrigerate for 30 minutes to 1 hour to help them firm up.
- Heat about 1/4 inch of olive oil in a large frying pan over medium heat. Once the oil is hot, carefully add the meatballs in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes on each side, or until evenly browned and cooked through.
- Once browned, transfer the meatballs to a plate lined with paper towels to drain any excess oil.
- Serve the meatballs warm as is, or serve with your favorite pasta and marinara sauce. Garnish with additional fresh basil, parsley, and grated parmesan cheese. Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 283Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 72mgSodium: 554mgCarbohydrates: 33gFiber: 5gSugar: 7gProtein: 10g
