Eggplant Meatballs

Craving the comfort of classic Italian meatballs but looking for a vegetarian twist? Our Test Kitchen-approved eggplant meatballs deliver all the savory satisfaction you’re after with a vegetarian-friendly spin that’s sure to impress even the most dedicated carnivores.

By cleverly combining roasted eggplant with a blend of aromatic herbs, cheese and crispy Panko bread crumbs, we’ve created a meatless marvel that requires just 25 minutes to prep. Serve them over pasta, nestle them in crusty rolls for meatball subs or offer them as appetizers at your next gathering.

Ingredients for Eggplant Meatballs

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• Eggplant: The star of our vegetarian meatballs, eggplant provides a meaty texture and absorbs the seasonings wonderfully.
• Garlic: Minced garlic adds a sharp and aromatic flavor that enhances the flavor of these eggplant meatballs.
• Panko bread crumbs: Italian-style Panko bread crumbs help bind the meatballs together and add a distinctive crunch.
• Parmesan cheese: Grated Parmesan infuses the meatballs with a salty umami flavor that complements the eggplant.
• Eggs: Eggs act as a binding agent, keeping the meatballs intact as they cook. Remember to bring the eggs to room temperature before adding them in.
• Dried basil: Basil delivers a sweet aroma that’s typical of Italian cuisine, and it’s one of the herbs commonly used in Mediterranean cooking.
• Marinara sauce: This eggplant meatballs recipe calls for a jar of marinara sauce, which complements the robustness of the meatballs. Alternatively, you can make your own homemade marinara sauce.
• Parsley: Minced fresh parsley is sprinkled over the eggplant meatballs just before serving.

Directions

Step 1: Brown the eggplant

Sarah Tramonte for Taste of Home

Preheat the oven to 375°F. Fit a 15x10x1-inch baking sheet with a wire rack, then coat the rack with cooking spray.

In a large skillet, heat the olive oil over medium heat. Add the cubed eggplant and minced garlic. Cook until browned, six to eight minutes, stirring frequently. Stir in 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Step 2: Process the eggplant

Sarah Tramonte for Taste of Home

Remove the pan from the heat, and allow the roasted eggplant to cool slightly. Transfer it to a food processor, and pulse it until the mixture reaches the consistency of ground meat.

Editor’s Tip: Be careful not to overprocess the eggplant; you want some texture.

Step 3: Combine the meatball ingredients

Sarah Tramonte for Taste of Home

In a large bowl, thoroughly combine the processed eggplant, bread crumbs, 1/2 cup of the Parmesan cheese, the egg, basil and the remaining 1 teaspoon salt and 1/2 teaspoon pepper.

Step 4: Form and bake the meatballs

Sarah Tramonte for Taste of Home

Shape the mixture into 1-1/2 inch balls, then line them on the prepared wire rack, spacing them 1 inch apart. Bake the eggplant meatballs for 15 to 20 minutes, or until they’re firm and lightly browned.

Step 5: Top them with sauce and cheese

Sarah Tramonte for Taste of Home

Transfer the baked meatballs to a skillet, then stir in the marinara sauce. Bring the pan to a simmer over medium-low heat, then cook for six to eight minutes or until the marinara is bubbly. Before serving, sprinkle the meatballs with the remaining 3 tablespoons of Parmesan and the freshly minced parsley.

Sarah Tramonte for Taste of Home

Eggplant Meatball Variations

• Give them some heat: Add red pepper flakes to the meatball mix to amp up the spice of these eggplant meatballs. For even more heat, use a spicy spaghetti sauce.
• Switch up the cheese: Swap the Parmesan in the meatball mixture for mozzarella or ricotta to give this eggplant meatball recipe a very cheesy twist.
• Mix up the herbs: Mix up the recipe with different herbs like oregano or rosemary. You can also use a teaspoon of homemade Italian seasoning to amp up the Mediterranean flavors.
• Make it Greek-style: Swap the dried basil for oregano and add some crumbled feta cheese to the meatball mix for a fun Greek twist.

How to Store Eggplant Meatballs

Cooled leftovers of these eggplant meatballs can be stored in an airtight container in the fridge for up to four days. For the best results, keep the meatballs and marinara stored separately to prevent the meatballs from becoming soggy.

Can you freeze eggplant meatballs?

Yes, you can easily freeze a batch of eggplant meatballs to use later. Place cooled meatballs on a baking sheet and freeze them until solid. Transfer them to a freezer-safe bag and store them in the freezer for up to three months. Thaw the meatballs overnight in the fridge before reheating and serving them with marinara sauce.

Can you make eggplant meatballs ahead of time?

Absolutely! You can prepare the eggplant meatball mixture up to a day in advance and store it in the fridge. For the best texture, form and bake the meatballs just before you’re ready to serve them.

Eggplant Meatball Tips

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What’s the best type of eggplant to use for eggplant meatballs?

Choosing the right type of eggplant is key to making this recipe a delicious success. While Italian eggplant works best due to its meaty texture and mild flavor, feel free to use graffiti eggplant in a pinch—you’ll just want to double the amount, because two graffiti eggplants equal one large eggplant.

How do you prevent eggplant meatballs from falling apart in the oven?

Let the eggplant mixture rest for 10 to 15 minutes before forming the meatballs, as this allows the bread crumbs to absorb moisture and bind the meatballs together.

What can you serve with eggplant meatballs?

Serve these eggplant meatballs with your favorite pasta or zucchini noodles. A loaf of crusty bread is great for soaking up the sauce. Alternatively, you can use them as a filling for a vegetarian-friendly meatball sub or as appetizers for your next office potluck.