These meatballs are super easy and come out juicy and full of flavor. A lighter vegetarian option that is a guaranteed win at the dinner table, even with carnivores!
Eggplant Meatballs
Eggplant meatballs are very similar to a regular meatball recipe, but no meat! Great for a vegetarian option or for getting more veggies into your kids diet.
These were incredible! I had no clue what I was missing out on. It’s a great budget friendly meal, especially when eggplant is in season. Even my ‘I hate veggies’ kid gobbled them up. He had no idea it was meatless.
Pro Tip
For a restaurant-quality crisp, give it a quick 1–2 minute broil right before you take it out.
Eggplant Meatballs
Ingredients
- 1.5 pounds eggplant (660g)
- 2 Tablespoons olive oil
- 2 cloves garlic minced, (about 2 teaspoon / 6g)
- ½ cup water
- 1 teaspoon coarse kosher salt
- 2 large eggs
- 1 ⅓ cup bread crumbs
- 1 cup grated Romano cheese 100g
- 1 teaspoon Italian seasoning
- ¼ cup fresh Basil chopped (16g)
- ½ teaspoon black pepper
Optional for serving:
- 1 (24 oz) jar marinara sauce , optional (680g)
- Extra Romano cheese
- Ricotta
- Fresh parsley chopped (for garnish)
Instructions
- Cut off the top and remove any leaves. Slice the eggplant in half lengthwise, cut into strips and then into 1-inch cubes.
- In a large saucepan or dutch oven, heat olive oil over medium heat. Add in minced garlic and salt. Lightly sauté until the garlic is fragrant.
- Add the cubed eggplant and mix into the garlic and salt. Add water. Cover and steam for 10–12 minutes until soft, stirring halfway through and adding water (¼ cup more) if needed. Do not let the eggplant scorch or burn.
- Once tender, drain excess water and transfer to a large bowl to cool slightly. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Once the eggplant is cool enough to the touch, drain any additional liquid from the eggplant and add back into the large bowl.
- Lightly beat the eggs and add into the cooked eggplant along with the chopped basil, Italian seasoning, pepper, Romano cheese, and half of the breadcrumbs.
- Mix together. If the mixture feels sticky, add the remaining breadcrumbs, ¼ at a time until it holds its shape when you squeeze it into a ball.
- Scoop 1–2 tablespoons of the mixture and roll into balls. Place them on the prepared baking sheet. I used a 2 Tablespoon scooper for more uniform meatballs.
- Bake in the oven for about 15 to 20 minutes or until lightly brown.
- To serve: Warm marinara sauce and serve the eggplant meatballs alongside it. Top with a dollop of ricotta, and a sprinkle of Romano and fresh parsley.
Notes
- Avoid overcooking. The eggplant should steam and soften, not fry.
- Be sure to drain out excess water after steaming the eggplant. The eggplant will retain water and if there is too much of it, the meatballs will not hold their shape and be soggy.
- Different brands of bread crumbs absorption varies by brand. Add gradually until the mixture feels soft but not wet and sticky.
- If you prefer you can roast the eggplant in the oven instead of steaming. Lay the cubes on parchment paper on a baking sheet and roast until tender. About 20 to 25 minutes at 400°F.
- If the meatballs are falling apart, you may want to let the eggplant meatball mixture rest for about 10 minutes which will allow the breadcrumbs to absorb the liquid.
- Want a crispier finish? Bake, then broil for 1–2 minutes before serving
Nutrition
How to Make Eggplant Balls
Use fresh thyme or chopped parsley in place of the fresh basil. Swap out the fresh herbs and use your favorite dried herbal seasonings.
Prepare the Eggplant: Trim off the top stem and any leaves from the eggplant. Slice it in half lengthwise. Lay each half flat on the cutting board and slice it into long strips, then crosswise into 1-inch cubes.
In a large saucepan or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Add the minced garlic and coarse kosher salt. Sauté for about 30-60 seconds, stirring constantly, until the garlic is fragrant. Be careful not to let it burn. Add the cubed eggplant to the pot and stir to coat it evenly with the garlic and oil.
Pour in the ½ cup of water, cover the pot with a lid, and let the eggplant steam for 10-12 minutes. Stir halfway through the cooking time. If the pot looks dry at any point, add another ¼ cup of water to prevent scorching.
The eggplant is done when it is very tender and easily mashed with a fork. Once tender, carefully drain any excess water from the pot. Transfer the cooked eggplant to a large bowl, a colander is even better, and allow it to cool for 10-15 minutes, until it's safe to handle.
To the drained eggplant, add lightly beaten eggs, chopped basil, Italian seasoning, black pepper, grated Romano cheese, and half of the breadcrumbs. Mix everything together until well combined. The mixture should be soft but moldable.
If it feels too wet and sticky, add the remaining breadcrumbs a quarter at a time, until the mixture holds its shape when you squeeze a portion in your hand.
Using a 2-tablespoon scoop or a spoon, portion out the mixture. Roll each portion between your palms to form a round ball about 1.5 inches in diameter. Place the balls on the prepared baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the meatballs are firm and lightly golden brown.
FAQs
Uncooked eggplant is white in color when it begins to cook, it will turn darker in color, soft and slightly mushy, but not fall apart.
Eggplant meatballs can be stored by themselves in a closed container or even sitting in extra marinara sauce. To reheat: gently reheat in the skillet or microwave until warm. Or enjoy them cold with a dollop of marinara sauce
For a touch of heat, sprinkle with red pepper flakes. Grated parmesan can be used in place of the Romano cheese.
Yes! Absolutely, allow them to cool completely before laying them on a parchment lined baking sheet. Let them freeze individually. Once frozen, add them to a freezer safe bag or container for up to 3 months.
This is actually my favorite part of this recipe. Eggplant meatballs can be served with spaghetti or rice. Serve with a side of creamy mashed potatoes. Add garlic bread for a complete meal. Eggplant meatballs can also be served as an appetizer and a side of marinara sauce for dipping. Want to have them as a meatball sub? Go ahead and add them to a hoagie roll and top with marinara sauce.
Yes, prep the mixture a day ahead and then wrap overnight. When ready to enjoy them, roll into balls and bake as instructed.
Air fry them by spraying your air fryer basket with non-stick spray and cook at 375°F for 10–12 minutes, shaking halfway through.
Eggplant meatballs can also be cooked in your skillet over medium heat for about 10 minutes. Roll them gently in the pan to brown all sides and to help keep their shape.
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