How To Make Eggplant Meatballs (Step-By-Step Guide)
These eggplant meatballs are the perfect accompaniment to a large bowl of pasta (and making vegetarian meatballs means everyone can join in on a single meal)! Our community has enjoyed these on their own or as a component in Italian dinners - see comments!
Servings: 4 servings
Ingredients
- 2 lbs eggplant about 2 medium eggplants
- 2 cups Italian bread crumbs 240 g
- ½ cup shredded parmesan cheese 57 g
- 2 large eggs
- ½ tsp salt
Instructions
- Roast: Preheat oven to 400°F (204°C). Prick the eggplants all over with a fork. Set on a foil-lined baking sheet and roast for 45 minutes, flipping the eggplant a few times during cooking. It's finished when it's very soft and the skin is blistered. Remove eggplant from oven and turn oven to 375°F (190°C).
- Mash: Let eggplant cool enough to handle, then peel off the skin. Transfer to a bowl and use a potato masher to mash it into a chunky paste (some larger eggplant chunks are okay, they add texture to the meatballs).
- Stir: To the bowl of mashed eggplant add all remaining ingredients and stir to combine. Transfer to the fridge and let chill for at least 30 minutes (this will make rolling easier).
- Roll: Roll mixture evenly into 20 to 24 meatballs. If the dough is too sticky to roll, you can add a dash more breadcrumbs or some flour. Set finished eggplant meatballs on a parchment-lined baking sheet.
- Bake: Bake for 25 to 35 minutes, or until firm and cooked through (split one open to make sure it's not too moist on the inside still).
- Saute (Optional): For an optional finish, saute the cooked meatballs in a large skillet over high heat with a splash of olive oil until golden brown and crispy. This step is best if you're eating the meatballs on their own. If enjoying them with marinara or incorporating them into a dish, you can skip this step!
Video
Notes
Storage: Leftover meatballs can be stored in the fridge for up to 5 days. You can 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.
Nutrition
Serving: 1serving (4 meatballs) | Calories: 402kcal | Carbohydrates: 54.6g | Protein: 22.4g | Fat: 11.9g | Saturated Fat: 5.8g | Cholesterol: 113mg | Sodium: 1490mg | Potassium: 553mg | Fiber: 10g | Sugar: 11g | Calcium: 364mg | Iron: 4mg
