Eggplant Meatballs
Looking for a meatball recipe with no meat? That may be a contradiction but these vegetarian eggplant meatballs are flavorful and satisfying.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound eggplant, ends trimmed and cut into large cubes
- ¼ cup water
- ½ teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- 1 large shallot, roughly chopped
- 2 large garlic cloves, roughly chopped
- 1 can (15.5 oz.) cannellini beans, rinsed and drained
- 1 cup loosely packed fresh parsley
- ¼ cup loosely packed fresh basil
- 1 teaspoon dried oregano
- 1 cup breadcrumbs (use gluten-free if desired)
- ½ cup grated Pecorino Romano or Parmesan cheese
- 2 cups marinara sauce, optional
Instructions
- Preheat oven to 375°F. Lightly grease a baking sheet with cooking spray, or line pan with parchment paper.
- Place 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add cubed eggplant and water. Season with salt and pepper. Stir and cook for about 10 minutes until eggplant is softened and starting to caramelize.2 tablespoons olive oil, divided, 1 pound eggplant, ends trimmed and cut into large cubes, ¼ cup water, ½ teaspoon kosher salt, ½ teaspoon coarsely ground black pepper
- Push eggplant to one side of the skillet. Add remaining olive oil to the pan and place shallots and garlic in the pan. Cook until softened, about 3 to 4 minutes.1 large shallot, roughly chopped, 2 large garlic cloves, roughly chopped
- Transfer eggplant, shallots and garlic to a food processor.
- Add the beans, parsley, basil and oregano, process until combined. Mixture should be finely chopped but not pureed. Check for seasoning and add more salt and pepper, if needed.1 can (15.5 oz.) cannellini beans, rinsed and drained, 1 cup loosely packed fresh parsley, ¼ cup loosely packed fresh basil, 1 teaspoon dried oregano
- Transfer the mixture to a large bowl. Add the breadcrumbs and cheese (if using). Stir together with a spatula until well combined.1 cup breadcrumbs, ½ cup grated Pecorino Romano or Parmesan cheese
- Using a medium cookie scoop (about 2 tablespoons), form mixture into balls and place on the prepared baking sheet. You should get 28 to 30 meatballs.
- Bake for 25 to 30 minutes, until browned around the edges.
- If desired, add 2 cups marinara sauce to a skillet and heat through. Place cooked meatballs in the sauce and toss to coat before serving over noodles of choice.2 cups marinara sauce, optional
Video
Notes
- Gluten-free meatballs: Substitute gluten-free breadcrumbs. Rolled oats are a good option, too.
- Vegan: These eggplant meatballs are vegan if you omit the cheese or substitute non-dairy cheese.
- Make Ahead Tip: Prepare the meatball mixture, cover tightly, and refrigerate, for up to one day. Once you're ready, form the balls and bake as directed. Add a couple minutes to the baking time.
Nutrition
Serving: 7meatballs | Calories: 389kcal | Carbohydrates: 54g | Protein: 17g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 725mg | Potassium: 959mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1487IU | Vitamin C: 24mg | Calcium: 288mg | Iron: 6mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.