Who doesn’t love a giant bowl of fresh pasta? It’s a classic family meal that takes no time to put together and just about everyone enjoys. It’s even quite easy to make a couple different noodles (gluten-free, anyone?) and set out the sauce separately for everyone to make their own perfect sauce-to-noodle-ratio. To make the meal heartier, why not add meatballs? This eggplant recipe has lots of traditional Italian flavor, making it a perfect substitute to meat-based items. Vegetarians and meat-lovers alike will enjoy the classic taste and the texture is nice and chunky – perfect for Meatless Monday. I love to keep a batch of these on hand ready to serve for quick dinners!
Ingredients for Eggplant Meatballs
Super easy here, and the same ingredients you would add to a classic beef and veal recipe!
Eggplant: This veggie has just enough “chew” when roasted to give you the perfect meaty texture. Plus, eggplant is a healthy vegetable that’s packed with fiber to keep you full! Bread Crumbs: Buy them or make your own bread crumbs, but I recommend using a seasoned variety to add flavor! You can also use gluten-free breadcrumbs here. Parmesan Cheese: Another classic Italian flavor, this adds some oomph. Eggs: We need these to bind everything together! They work well with the cheese and bread crumbs to ensure your meatballs don’t fall apart.
How to make Vegetable Meatballs
Italian eggplant meatballs take a bit of time, but what classic Italian dish doesn’t? Step 1: RoastPrick your eggplant all over with a fork, to ensure the steam escapes while roasting. You want the eggplant to be very soft and the skin should be blistered when it’s done. This can be as long as 45 minutes, and you’ll want to rotate it a few times for even cooking. Step 2: MashOnce the eggplant is cool enough to handle, remove the peel and add the flesh to a large bowl. Mash it up with a potato masher, leaving some larger chunks for great texture. Step 3: StirAdd remaining ingredients to the bowl of mashed eggplant and stir to combine well. Next up, give it a chill in the fridge for a good 30 minutes. This will make it easier to form into meatball shapes. Step 4: RollRoll your eggplant mixture into the perfect meatballs! Depending on how big your eggplant was and the size of your meatballs will determine how many you make. I aim for about 2 dozen. If it’s too sticky to work with, add in a touch of flour. Place the rolled meatballs on a parchment paper lined pan. Step 5: BakeBake the meatballs until they are firm to the touch and no longer “wet” inside. You might need to cut one open to check things out. Step 6: SautéIf you’re enjoying these meatballs on their own, go ahead and give them a quick sauté in some oil. This will make them brown and crispy on the outside. It’s totally optional to do this if you’re serving them in a sauce.
Recipe tips
Make Ahead: These do take a bit of time, start to finish, so feel free to make them ahead. You can roll them and set the entire sheet in the fridge to chill before baking them up later on. You may need to add a couple minutes to heat them through. Sauce it Up: Choose your favorite Alfredo or marinara sauce (or try out ultra-quick pasta sauce) and serve these babies over your choice of pasta. Sandwich it In: Add these in a hoagie roll with your favorite cheese and run them through the boiler for a delightful dish.
Storage
Leftover meatballs can be stored in the fridge for up to 5 days. You c an also freeze these eggplant meatballs for up to 3 months. To reheat, let them thaw in the fridge then reheat in the oven or air fryer.
Perfect Pasta
Vegetarian meatballs pair nicely with all sorts of pasta dishes (helloooo spaghetti and meatballs), or they can be the meal itself (like in meatball subs)! Don’t forget to make some garlic bread on the side.
Creamy Pumpkin Pasta is begging for some crispy meatballs on top. Fresh Tomato Marinara can bubble away on the stove while the meatballs cook. Are you drooling yet? Zucchini Corn Salad is a fun option. Serve up a cold salad next to freshly sautéed meatballs for the ultimate combo.
Or for more fun vegetarian meatballs, try my Chickpea Meatballs or meaty Seitan Meatballs!
