eggplant meatballs

Looking for a meatball recipe with no meat? That may be a contradiction but these vegetarian eggplant meatballs are flavorful and satisfying.

Eggplant Meatballs

olive oil, divided

eggplant, ends trimmed and cut into large cubes

water

salt

black pepper

shallot,

garlic cloves, roughly chopped

(15.5 oz.) cannellini beans, rinsed and drained

parsley

basil

oregano

breadcrumbs (use gluten-free if desired)

Pecorino Romano or Parmesan cheese

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.

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 3-4 minutes.

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.

Transfer the mixture to a large bowl. Add the breadcrumbs and cheese (if using). Stir together with a spatula until well combined.

Using a medium cookie scoop (about 2 tablespoons), form mixture into balls and place on the prepared baking sheet.

Bake for 25-30 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.

https://embed.mediavine.com/videos/g8umexcllk2o9ec4wrge

Looking for a meatball recipe with no meat? That may be a contradiction but these vegetarian eggplant meatballs are flavorful and satisfying. Give them a try!

These easy Eggplant Meatballs without the meat, are a fast, easy and tasty way to use eggplant. Make them as a main dish or appetizer. Make lots because they go quick!

Italian Eggplant Meatballs / Polpette

medium globe eggplants (28 ounces) ((800 grams))

parmesan cheese ((50 grams))

breadcrumbs ((60 grams))

garlic

pepper

Italian parsley (or to taste)

bread crumbs (for rolling)

olive oil

parmesan cheese

Pre-heat the oven to 400F (200C). If Baking then lightly drizzle 1 tablespoon of olive oil on a small non-stick cookie sheet.

Bake the whole eggplants in the oven for about 45-60 minutes or until tender and cooked. Remove (if baking do not turn off the oven) them from the oven and let cool just enough to handle or use a fork and knife to remove the skin. Place the pulp in a sieve and gently squish with a fork to remove excess moisture. Let cool the pulp cool if very hot.

In a medium bowl place the pulp, egg, parmesan, breadcrumbs, minced garlic, salt, pepper, parsley and oregano and mix together. Form into about 14 balls, roll the balls in the 2-3 tablespoons of bread crumbs and either bake - place on the prepared cookie sheet, sprinkle with the extra parmesan cheese and drizzle with 1-2 tablespoons of olive oil. Bake for approximately 15-20 minutes (halfway through turn the meatballs) or until golden brown. Sprinkle with a little salt before serving if desired. Enjoy.

If frying, then place 2-3 inches of vegetable oil in a medium pot, heat the oil until it reaches 340-350F (170-175C), then carefully place 2 or 3 balls at a time in the hot oil (keep the temperature at as close to this temperature as possible). Turn the meatballs a couple of times while frying so they brown evenly. They should cook in about 2-3 minutes. Remove with a slotted spoon and drain on a paper towel lined plate, sprinkle with a little salt if desired and serve. Enjoy! 

EGGPLANT FILLING

You&#x27;re going to love these wholesome and flavor-packed vegan eggplant meatballs baked to perfection and served with homemade marinara and zucchini noodles. It&#x27;s a delicious and low-carb vegan meal the whole family will love.

Eggplant Meatballs with Zucchini Noodles

eggplant

bread crumbs

garlic,

tbsp Italian Seasoning

flaxseed egg

tsp salt

pepper, (to taste)

oz Marinara Sauce

zucchini

Preheat the oven to 375F. Line a baking sheet with parchment paper and set aside.

Chop the eggplant into 1&quot; pieces. Heat olive oil over medium heat and add eggplant along with 1/4 cups water. Sauté for 10 minutes until eggplant is slightly brown and tender.

Transfer it to a food processor along with all the other ingredients for your eggplant meatballs. Process until you have a uniform batter. Be careful not to overprocess or the meatballs will become gummy. Some texture is desirable. Taste and adjust seasonings.

Roll the meatball mixture into balls 2 heaping tablespoons in size and place on the prepared parchment paper. Bake for 20-25 minutes, until meatballs are browned and crispy on the outside. 

When the meatballs are done, add them to a saucepot with marinara sauce until the marinara sauce is heated all the way through. Toss with zucchini noodles and serve with fresh parsley and vegan parmesan.

https://www.youtube.com/watch?v=YJX4Q8D-FjQ

You’re going to love these wholesome and flavor-packed vegan eggplant meatballs baked to perfection and served with homemade marinara and zucchini noodles. It’s a delicious and low-carb vegan meal the whole family will love.

Get the full recipe here: https://www.mydarlingvegan.com/eggplant-meatballs/

Best-Ever Vegan Eggplant Meatballs

With a base of roasted eggplant, toasted breadcrumbs and lentils, these Vegan Meatballs have a rich and robust flavor, even meat lovers can get behind!

Vegan Eggplant Meatballs

breadcrumbs

extra virgin olive oil, (plus 2 more tablespoons)

carrot

Kosher salt

cooked lentils, ((I used green lentils))

garlic, minced

nutritional yeast, ((or chickpea flour))

red pepper flakes

grapeseed oil ((for frying))

Adjust an oven rack to the middle position and heat the oven to 300 degrees F.

Place the breadcrumbs in a medium bowl and toss with 2 tablespoons of olive oil and ¼ teaspoon salt. Transfer to a rimmed sheet pan and spread in an even layer. Bake until the breadcrumbs are lightly golden (10 minutes or so), stirring midway through. Transfer them to a large plate and set aside.

Increase the oven temperature to 375 degrees.

Line the sheet pan with aluminum foil and set the eggplant on top. Prick it 3 to 4 times with a fork and roast until a pairing knife easily slips into the center (40 to 50 minutes). It should be very tender throughout. Remove the eggplant from the oven and use scissors to cut an X  in the bottom. Transfer it, stem side up, to a colander and set in the sink and let it drain and cool for 20 minutes.

Set the eggplant on a cutting board and slice it open lengthwise and scoop out the flesh and place it in the bowl of a food processor Add the pureed carrot (or egg), lentils, garlic, basil, parsley, and nutritional yeast (or chickpea flour) and ¾ teaspoon of salt, black pepper, and crushed red pepper flakes. Process for 12 one-second pulses to combine. Add the bread crumbs and pulse 2 to 3 times to combine.

Scrape the mixture in a medium bowl, cover with plastic wrap flush against the surface, and refrigerate for 20 minutes or overnight.

Shape the eggplant mixture into golf ball-size pieces and roll them until they are nice and round.

Heat the grapeseed oil and remaining ½ cup of olive oil in a large heavy bottomed skillet over medium-high heat for 2 minutes.

Drop one of the balls into the oil, it should immediately sizzle—if not, let the oil heat some more. Add a few more balls to the oil, taking care not to overcrowd the pan. Fry the “meatballs” in batches, browning them on all sides (3 to 5 minutes for each batch).

Transfer to a paper towel-lined plate and serve immediately.

The only problem I had with this was it gives no stipulation as to the size of the eggplant.  I had so many ingredients that I couldn't use, I will be able to make this 2 or three more times. I loved the results.  My "meatballs" were each about 30g.  I measured the temp of the oil at 350°F before I started... once I learn to scale this (there are only two of us), I will make this more often with variations.

We love this recipe so much we double it every time we make it. It’s my 15 month old’s favorite meatball! 

Can I bake these instead of frying? If so, what temp and how long?

And thank you for the answer to my last question.

These really are not good. It tastes like a giant bread crumb. Save yourself time and find a different recipe altogether. Eggplant does not belong in a meatball.

These delicious eggplant meatballs are the perfect &quot;meatless&quot; version of an Italian classic. Instead of meat, they are filled with roasted eggplant, parmesan cheese, breadcrumbs, and fresh basil.

Roasted Eggplant Meatballs

lb eggplant, (cubed)

breadcrumbs ((regular panko or gluten-free))

parmesan cheese (grated)

Tablespoons fresh basil, (chopped)

garlic cloves, (minced)

(each) salt & black pepper

tomato sauce/marinara (for serving)

Preheat oven to 400F.

Roasted eggplant: on a sheet pan, arrange cubed eggplant with olive oil and sprinkle of salt. Toss in oil and bake for 20 minutes, flip halfway through.

Puree eggplant: in a large food processor, add eggplant and pulse until it&#039;s pureed. Let cool.

Mix meatball ingredients: in a large bowl, mix together pureed eggplant, minced garlic, parmesan cheese, breadcrumbs, egg, salt &amp; pepper, and chopped basil.

Form meatballs: use a cookie scoop or measure out 3 tablespoons of meatball and gently used hands to form into ball. Arrange on a sheet pan lined with parchment paper.

Bake: lower oven temperature to 375F and bake meatballs for 20-25 minutes.

Simmer in sauce: when meatballs are finished, add to a sauce pan with marinara and simmer for about 5 minutes. Serve right away with additional chopped fresh basil and parmesan cheese!

Geeze louise!  As a professional chef I questioned the balance of wet/dry ingredients and even posed a question in comments….this recipe does NOT work if using lovely, late September eggplants  from farmers markets

My family loved this recipe, everything about it including taste and texture. I added roasted cherry tomatoes to the mix and I roasted the garlic. I also let it rest in the refrigerator for about an hour before I formed the meatballs to help them retain their shape as I did add the tomatoes and didn't want to increase the bread crumbs and they looked perfect. My questions to you is, I have a grandchild who is predominately vegetarian and I would like to add some more non meat protein to this recipe for her, ideas?

Many years ago, I had eggplant meatballs at a great local restaurant - yummmm.  I would LOVE to be able to make these meatballs!  But our free-wheeling foodie days are in the past.  I wondered if you have any suggested tweaks that would give us a pretty darn tasty version of your meatballs while staying true to our dietary limitations.  

Please feel free to respond "No."  Our limits aren't your problem, and I know there is no way any substitutions could perfectly replace the listed ingredients.  But we had a friend who always said "Ya don't know if ya don't ask!  So, here goes.

We have to avoid carbs (as in bread crumbs) and require zero added cholesterol (as in whole eggs).  Do you have any suggestions for a very low carb 'bread-less crumb'?  Can I successfully substitute pasteurized egg whites in lieu of a whole egg?  Would aquafaba (chickpea liquid) be a better binding agent than pure egg whites, and if so, how much aquafaba should be used in lieu of the whole egg?  (We already use 'plant-based parm' so that's one ingredient substitution I found on my own!  I really do look for alternatives!)

Thank you.

They were delicious, but they went flat. Any suggestions?

Do eggplant balls need to be turned over half way through the baking time? Mine seem be cooking well on the bottom but top is slow to brown.

Delicious - simply delicious.  I think roasting the eggplant first deepens the flavor.  Plus the seasoning quantities give them a robust flavor.

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Eggplant Meatballs

Italian Eggplant Meatballs / Polpet...

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Roasted Eggplant Meatballs

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