Eggplant Meatballs

Why You’ll Love This Recipe

• Vegetarian-Friendly: Satisfying meat-free option with great texture.
• Rich Flavor: Roasted eggplant and fresh herbs create depth.
• Versatile: Serve with your favorite pasta, in sandwiches, or as finger food.
• Simple Ingredients: Uses common pantry staples with fresh produce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

1. Preheat oven to 400°F (200°C). Toss the eggplant pieces with 3 tablespoons olive oil and spread on a baking sheet. Roast for 25-30 minutes until soft and slightly caramelized.
2. Let the roasted eggplant cool slightly, then transfer to a food processor. Add garlic, parsley, basil, bread crumbs, Parmesan, eggs, tomato sauce, ricotta, salt, and pepper. Pulse until combined but still slightly chunky.
3. Shape the mixture into 1 1/2-inch meatballs.
4. Heat olive oil in a large skillet over medium heat. Fry the meatballs in batches until browned on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
5. Serve the eggplant meatballs with additional tomato sauce and pasta, or as desired.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Variations

• Baked Version: Instead of frying, bake meatballs on a parchment-lined sheet at 375°F for 20-25 minutes.
• Add Heat: Mix in red pepper flakes or chopped chili for a spicy kick.
• Cheese Swap: Substitute Parmesan with Pecorino Romano for sharper flavor.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze cooked meatballs in a single layer, then transfer to a freezer bag for up to 3 months.
• Reheat: Warm in a skillet over low heat or in the oven until heated through.

FAQs

Can I use peeled eggplant?

Yes, but leaving the skin on adds texture and nutrients.

How do I prevent the meatballs from falling apart?

Make sure to roast the eggplant well to remove moisture and use enough bread crumbs to bind.

Can I make these vegan?

Substitute eggs with flax eggs and omit Parmesan or use a vegan cheese alternative.

Are these meatballs gluten-free?

Not as written due to bread crumbs; use gluten-free bread crumbs to adapt.

Can I prepare the mixture ahead?

Yes, the mixture can be refrigerated for up to 24 hours before shaping and cooking.

How should I serve these meatballs?

They’re great with pasta, in sandwiches, or served as appetizers with dipping sauce.

Can I bake instead of frying?

Yes, baking is a healthier option and works well.

Can I add other vegetables?

Finely chopped mushrooms or spinach can be mixed in for variety.

What’s the best way to reheat leftovers?

Warm gently in a skillet or oven to maintain texture.

How do I store leftover sauce with the meatballs?

Keep sauce separate and store in airtight containers in the refrigerator for up to 4 days.

Conclusion

Eggplant Meatballs are a tasty, nutritious vegetarian option that brings new life to classic meatball dishes. With a satisfying texture and savory flavor, they’re sure to be a hit whether you’re a vegetarian or simply looking to try something different. Easy to make and versatile, this recipe deserves a spot in your weekly meal rotation.

Print