Eggplant Meatballs
Eggplant Meatballs are a hearty vegetarian alternative to traditional meatballs, combining roasted eggplant, fresh herbs, Parmesan, and ricotta for rich flavor and satisfying texture. Perfect served with tomato sauce and pasta or as a tasty appetizer.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings
- Category: Main Course, Appetizer
- Method: Roasting, Frying
- Cuisine: Vegetarian, Italian-Inspired
- Diet: Vegetarian
Ingredients
2 lbs eggplant, cut into ½-inch pieces (skin on)
3 tablespoons olive oil, plus more for frying
3 garlic cloves, minced
¼ cup fresh parsley, finely chopped
2 tablespoons fresh basil, finely chopped
1¼ cups bread crumbs
½ cup grated Parmesan cheese
2 eggs, beaten
½ cup tomato sauce
¼ cup ricotta cheese
½ teaspoon kosher salt
¼ teaspoon black pepper
Instructions
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Preheat oven to 400°F (200°C). Toss eggplant with olive oil and roast on a baking sheet for 25–30 minutes until soft and caramelized.
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Let 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.
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Shape mixture into 1½-inch meatballs.
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Heat olive oil in a skillet over medium heat. Fry meatballs in batches, turning to brown all sides, about 3–4 minutes per side. Drain on paper towels.
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Serve with extra tomato sauce and pasta or as desired.
Notes
For a baked version, bake meatballs at 375°F for 20–25 minutes on parchment paper.
Add red pepper flakes or chopped chili for heat.
Substitute Parmesan with Pecorino Romano for a sharper flavor.
Can make vegan by using flax eggs and vegan cheese.
Use gluten-free bread crumbs to make gluten-free.
Find it online: https://familydinnercooking.com/eggplant-meatballs/
