Eggplant “Meatballs”
There’s no meat in these eggplant meatballs, which makes them the perfect vegetarian substitute. Whether you serve them as a meatless main course piled on top of zoodles or pasta, or serve them as an appetizer, these eggplant meatballs are delish! If you want to try a zucchini option, these Zucchini Meatballs are also a favorite.
There’s a restaurant in my neighborhood that recently closed down and the eggplant meatballs are the one item on the menu I’ll miss the most. Rather than getting upset, I set out to recreate them in my kitchen and I think I succeeded! I shared them with my neighbor and my cousin and they both raved and wanted the recipe. The flavor and texture is spot on! These are great for vegetarians or if you’re like me, just looking to incorporate more plant-based foods into my diet.
Ingredients
olive oil spray and extra virgin olive oil Vegetables: eggplant and garlic cloves Seasoning and herbs: kosher salt, black pepper, fresh basil, chopped flat-leaf parsley Binder: Italian seasoned breadcrumbs or gluten-free crumbs and a large beaten egg Cheese: Pecorino Romano cheese or Parmesan cheese and part-skim ricotta cheese, for serving (optional) Tomato Sauce: 25-ounce jar marinara sauce, such as Delallo or homemade marinara
How To Make Eggplant Meatballs
How To Serve:
Serve with crusty bread Great over pasta, spaghetti squash or zucchini noodles Serve with a big salad
Variations
Vegan: to make it vegan try this Vegan Eggplant Meatball recipe instead. Veggies: Don’t like eggplant, try these Zucchini Meatballs.
Storage
Refrigerate leftovers up to 4 days in an airtight container. You can also freeze for up to 3 months.
More Eggplant Recipes:
Eggplant Parmesan Eggplant Rollatini Baked Eggplant Sticks Stuffed Eggplant Parmesan Eggplant Chicken Parmesan
