Eggplant Meatballs
Savor the irresistible flavors of Eggplant Meatballs, a vegetarian twist on a classic comfort food that's hearty, flavorful, and surprisingly easy to make. Roasted eggplant is the star of this dish, offering a delicate smokiness that pairs perfectly with fresh parsley, basil, and a touch of garlic. Blended with breadcrumbs, grated Parmesan, and a single beaten egg, these meatballs hold together beautifully for baking, creating a golden, slightly crisp exterior while staying tender inside. Ready in just under an hour, these eggplant meatballs are perfect for serving as an appetizer with marinara sauce for dipping or as the centerpiece of a satisfying main course. Whether you're looking for a plant-based alternative or simply love eggplant, this recipe is a deliciously wholesome addition to your table.
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Recipe Information
Ingredients
- 2 whole Eggplant (medium-sized)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 whole Garlic cloves (minced)
- 0.25 cup Fresh parsley (chopped)
- 0.25 cup Fresh basil (chopped)
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 1 whole Egg (beaten)
- 2 cups Marinara sauce (for serving, optional)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Peel and dice the eggplants into small cubes, approximately 1-inch pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced eggplant and sprinkle with salt and pepper. Cook for about 10-12 minutes, stirring occasionally, until the eggplant softens and becomes golden brown.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant. Remove the skillet from heat and let the mixture cool slightly.
Transfer the cooked eggplant mixture to a food processor. Pulse a few times until it resembles a coarse mash, being careful not to over-process into a smooth purée.
In a large mixing bowl, combine the eggplant mash, fresh parsley, fresh basil, breadcrumbs, Parmesan cheese, and the beaten egg. Mix thoroughly until the ingredients are evenly distributed and the mixture holds together.
Scoop a heaping tablespoon of the mixture and gently roll it into a ball with your hands. Place the formed balls onto the prepared baking sheet. Repeat with the remaining mixture.
Brush the meatballs lightly with the remaining tablespoon of olive oil to help them brown in the oven.
Bake in the preheated oven for 25-30 minutes, or until the meatballs are golden and firm to the touch.
Serve warm with marinara sauce for dipping or spoon the sauce over the meatballs for a main course. Optionally, garnish with additional Parmesan and fresh herbs.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 39.9 g | 14% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 9.9 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 423 mg | 33% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 671 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
