Vegetarian Eggplant Meatballs

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Looking for a healthy alternative to meatballs? Try this vegetarian eggplant meatballs recipe, and you won't even taste the difference!

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Prep Time20

Cook Time40

Total Time1

Course: Main Dish

Cuisine: Italian

Diet: Vegetarian

Method: Oven

Servings: meatballs

Calories: 61kcal

Author: Corinne Schmitt

Equipment

Baking sheet
Parchment paper
Food processor
Cookie scoop

Ingredients

2 tablespoons olive oil
4 - 5 Chinese eggplants
1 - 1 ½ cups breadcrumbs
½ cup Parmesan cheese
2 eggs
salt and pepper to taste
1 ½ teaspoons Italian seasoning
2 cloves garlic minced

Instructions

Preheat oven to 350 F.
Line a baking sheet with parchment paper and set aside.
Put olive oil in a skillet over medium heat.
2 tablespoons olive oil
Peel and slice your eggplants and then place them in the hot oil.
4 - 5 Chinese eggplants
Sauté the eggplants for 10 minutes, stirring and flipping occasionally until cooked and browned.
Remove the sauteed eggplant from the skillet and place it in a food processor. Puree until smooth.
Add the eggs to the food processor and puree.
2 eggs
Add 1 cup breadcrumbs, the parmesan cheese, minced garlic, Italian seasoning, and salt and pepper. Puree and adjust the texture by adding more breadcrumbs if desired.
1 - 1 ½ cups breadcrumbs, ½ cup Parmesan cheese, 1 ½ teaspoons Italian seasoning, 2 cloves garlic, salt and pepper
Use a cookie scoop to portion out the eggplant mixture. Form the eggplant mixture into balls between your hands.
Place the eggplant meatballs on the prepared baking sheet, with an equal distance between each of them.
Bake for 25-30 minutes, flipping over once at the halfway mark
Remove from oven and serve.

Notes

Pro Tips

The key to delicious eggplants is getting firm and fresh ones. Look for ones with smooth, unblemished skin and a vibrant color.
Excess moisture can lead to soggy meatballs. Squeeze out any additional liquid using a clean kitchen towel or cheesecloth.
Get rid of any bitterness from the eggplant by sprinkling salt on it and letting it sit for about 20-30 minutes. This also helps draw out excess moisture.
After forming the meatballs, you can let them chill in the refrigerator for at least 30 minutes. This helps them firm up, making them easier to handle and preventing them from falling apart during cooking.
If preferred, you can skip peeling the eggplants and sauté the eggplant slices with the skin still on. It will add more texture and flavor to your meatballs.

Recipe FAQs

How do you store these eggplant meatballs?

You can put the cooked meatballs inside an airtight container or Ziploc bag, then put them in the refrigerator. It should be good for about 3 – 4 days.

How do you reheat the meatballs?

Reheat the meatballs by warming them up in the oven set at 300 F for about 15 – 20 minutes.

They can also be placed in a skillet or saucepan with a small amount of sauce, water, or vegetable broth to maintain moisture, cover, and warm over medium-low heat, stirring occasionally, until meatballs are thoroughly heated.

Can you make the meatballs in advance?

Yes! Bake them in the oven and allow them to cool first, then put them on a single baking tray and freeze them. Once frozen, remove them from the sheet and put them inside a Ziploc bag before storing them in the freezer again.

They’ll be good for up to 2 months.

Nutrition