Eggplant Meatballs

Savor the irresistible flavors of Eggplant Meatballs, a vegetarian twist on a classic comfort food that's hearty, flavorful, and surprisingly easy to make. Roasted eggplant is the star of this dish, offering a delicate smokiness that pairs perfectly with fresh parsley, basil, and a touch of garlic. Blended with breadcrumbs, grated Parmesan, and a single beaten egg, these meatballs hold together beautifully for baking, creating a golden, slightly crisp exterior while staying tender inside. Ready in just under an hour, these eggplant meatballs are perfect for serving as an appetizer with marinara sauce for dipping or as the centerpiece of a satisfying main course. Whether you're looking for a plant-based alternative or simply love eggplant, this recipe is a deliciously wholesome addition to your table.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 whole Eggplant (medium-sized)
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 3 whole Garlic cloves (minced)
• 0.25 cup Fresh parsley (chopped)
• 0.25 cup Fresh basil (chopped)
• 1 cup Breadcrumbs
• 0.5 cup Parmesan cheese (grated)
• 1 whole Egg (beaten)
• 2 cups Marinara sauce (for serving, optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Peel and dice the eggplants into small cubes, approximately 1-inch pieces.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced eggplant and sprinkle with salt and pepper. Cook for about 10-12 minutes, stirring occasionally, until the eggplant softens and becomes golden brown.

Step 4

Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant. Remove the skillet from heat and let the mixture cool slightly.

Step 5

Transfer the cooked eggplant mixture to a food processor. Pulse a few times until it resembles a coarse mash, being careful not to over-process into a smooth purée.

Step 6

In a large mixing bowl, combine the eggplant mash, fresh parsley, fresh basil, breadcrumbs, Parmesan cheese, and the beaten egg. Mix thoroughly until the ingredients are evenly distributed and the mixture holds together.

Step 7

Scoop a heaping tablespoon of the mixture and gently roll it into a ball with your hands. Place the formed balls onto the prepared baking sheet. Repeat with the remaining mixture.

Step 8

Brush the meatballs lightly with the remaining tablespoon of olive oil to help them brown in the oven.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the meatballs are golden and firm to the touch.

Step 10

Serve warm with marinara sauce for dipping or spoon the sauce over the meatballs for a main course. Optionally, garnish with additional Parmesan and fresh herbs.

Nutrition Facts

Serving size	1428.4 grams (1428.4g)

Amount per serving	% Daily Value*
Calories	1749

Total Fat 94.60g	121%
Saturated Fat 31.80g	159%
Polyunsaturated Fat 4.00g
Cholesterol 281mg	94%
Sodium 7802mg	339%
Total Carbohydrate 160.80g	58%
Dietary Fiber 20.40g	73%
Total Sugars 37.60g
Protein 79.50g	159%

Vitamin D 40IU	200%
Calcium 1783mg	137%
Iron 18mg	101%
Potassium 2823mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.0%

Protein: 17.5%

Carbs: 35.5%