Hearty and flavorful, these Eggplant Meatballs are a winner for meatless Mondays!
When I complain about how picky my kids are, I remind myself of what I was like at their age. Suffice to say, I was much worse. Aside from carrots and iceberg lettuce, I avoided vegetables at all costs. Okay, I also ate celery, but only as ants on a log. You know what vegetables my kids eat? Pretty much whatever I throw at them. From Brussels sprouts to broccoli, they astound me every day. So, are my kids really that picky? Maybe not. Because every meatless Monday, they at least try what I serve them, which is more than I can say about my childhood self. And more often than not, they’ll actually enjoy it, like these eggplant meatballs.
Now, meat lovers, I must note that this recipe isn’t exactly trying to be a perfect imitation of beef meatballs. At first, I was skeptical—after all, eggplant has a distinct taste and texture that’s hard to imagine in place of meat. But you’d be surprised what a spin in the blender can do! These taste pretty darn great.
These “meatballs” are full of Italian-esque flavors, thanks to roasted eggplant and mix of spices. The fresh Parmesan cheese adds a nutty creaminess, and the breadcrumbs bind everything to help convince your taste buds that this vegetarian meatball is worth your time. Unlike your standard meatballs, these aren’t as dense or heavy, but they taste like something I’d get at my local Italian-American restaurant. In other words, it’s a worthy comfort food that just happens to be healthy. And if my kids like it, maybe you will, too!
Are Eggplant Meatballs Healthy?
Absolutely! Eggplant is an excellent source of fiber, vitamins, and minerals like potassium and magnesium. The roasting process gives the eggplant a rich, earthy flavor, while keeping the recipe relatively low in fat. For a vegan version, replace the Parmesan with nutritional yeast and use your favorite plant-based milk. I’d recommend oat milk—it’s the creamiest.
Grilling Eggplant for Maximum Flavor
Roasting eggplant isn’t the only way to bring out its best qualities—grilling can be just as effective. In fact, when Wisconsin’s temperamental weather permits, grilling is my preferred method. Grilling adds a smoky flavor that complements the savory herbs in these meatballs. So, if you have a grill handy, give it a try! Just lightly brush the eggplant cubes with olive oil and cook them until soft and slightly charred. You’re going to love the taste!
How to Make Ahead and Store
You can definitely make the eggplant meatballs 1 to 2 days in advance. Simply store them in an airtight container in the fridge. Reheat them in the oven to retain their crispy exterior, or warm them up in a sauce. Leftovers should last you 3 to 5 days.
If you want to freeze them, do so before adding the sauce. Store the meatballs in a freezer-safe bag. They’ll be good for about 3 months.
Serving Suggestions
These eggplant meatballs are perfect served over pasta with homemade tomato sauce, but they’re also delicious in a Meatball Sub topped with the cheese and sauce of your choice. For a lighter meal, serve them with Wilted Spinach on a bed of zucchini noodles or Butternut Squash Noodles.
Ingredients
- 1 large eggplant approximately 1½ pounds total
- 1 3/4 cups breadcrumbs
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons fresh Italian flat-leaf parsley minced
- 2 tablespoons fresh basil minced
- 1/2 cup milk cow or plant-based
- 1/2 cup Parmesan cheese freshly grated
- 2 large eggs beaten
- 16 oz jar pasta sauce
- 1.5 cups fresh mozzarella shredded
Instructions
- Preheat the oven to 400°F. Slice the eggplant into 1/2-inch cubes and spread them on a baking sheet. Roast for 25-30 minutes, until tender.
- In a blender, combine roasted eggplant, breadcrumbs, garlic powder, salt, pepper, parsley, basil, milk, Parmesan, and eggs. Pulse until well combined.
- Form the mixture into balls and place on a greased baking sheet. Bake at 375°F for 20-25 minutes, until golden.
- Warm the pasta sauce in a pan, add the baked meatballs, and simmer for 5 minutes. Serve topped with shredded mozzarella.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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