Eggplant Meatballs are a meatless twist on traditional meatballs made with roasted eggplant, Parmesan, ricotta, breadcrumbs, garlic, and fresh herbs. They’re pan-fried until golden on the outside while staying tender and flavorful inside..
Eggplant works surprisingly well in these meatballs because roasting it first gives it a soft texture and deeper flavor. The Parmesan, ricotta, garlic, basil, and parsley give them plenty of Italian-inspired flavor without needing any meat.
Why I Love Eggplant Meatballs
Ingredient Notes
- Eggplant: Leave the skin on and cut the eggplant into about ½-inch pieces. Roasting it first softens the eggplant and develops more flavor.
- Olive Oil: Used for roasting the eggplant and frying the meatballs until golden and crispy.
- Garlic: Fresh minced garlic adds plenty of savory flavor.
- Fresh Parsley & Basil: Fresh herbs give the meatballs a bright Italian-inspired flavor.
- Breadcrumbs: Help bind the eggplant mixture together so the meatballs hold their shape.
- Parmesan Cheese: Adds salty, savory flavor and helps give the meatballs structure.
- Eggs: Act as a binder to hold everything together.
- Tomato Sauce: Adds moisture and tomato flavor directly to the eggplant mixture. Ricotta Cheese: Keeps the centers tender and adds a little creaminess.
- Salt & Black Pepper: Simple seasonings that bring all the flavors together.
Be sure to check out the full recipe and ingredient list below
How To Make Eggplant Meatballs
- 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 I Found Helpful
- Cut the eggplant evenly: I keep the pieces around ½-inch so they roast at the same rate and soften evenly.
- Roast until very tender: The eggplant should be soft before making the meatball mixture. This gives the meatballs a better texture and makes them easier to shape.
- Let the eggplant cool: Give the roasted eggplant time to cool before combining it with the eggs, cheese, and remaining ingredients.
- Don’t overprocess the eggplant: You want it finely chopped but not completely puréed. A little texture helps the meatballs hold together.
- Chill the mixture: Refrigerating the mixture before shaping makes it firmer and much easier to roll into meatballs.
- Keep the meatballs similar in size: This helps them cook evenly and makes it easier to know when they’re done.
- Don’t overcrowd the skillet: Fry them in batches so there’s enough room to turn them and get a golden crust on all sides.
- Turn them gently: Eggplant meatballs are softer than traditional meatballs, so I use a gentle hand when flipping them.
- Drain after frying: Transfer the cooked meatballs to a paper towel-lined plate to remove excess oil before serving. 🍆💙
FAQs about Eggplant Meatballs
More Meatball Recipes I Love
Eggplant Meatballs
Yield:
8
Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
40 minutes
Eggplant Meatballs are a delicious meatless alternative to traditional meatballs made with roasted eggplant, Parmesan, ricotta, breadcrumbs, garlic, and fresh herbs.
No Ratings
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!
Notes
Roast the eggplant until very tender and let it cool before mixing. Chill the meatball mixture before shaping so it is easier to handle. Keep the meatballs similar in size and fry them in batches without overcrowding the skillet. Turn gently while cooking since eggplant meatballs are softer than traditional meatballs.
