Eggplant Meatballs
Delicious, creamy, and healthy eggplant meatballs that provide the classic meatball experience without any meat. Perfect for pasta, subs, or salads.
Ingredients
Main Ingredients
- 1 large eggplant Provides creaminess and moisture
- 1 cup breadcrumbs Use gluten-free if needed
- 1/2 cup grated Parmesan cheese For a salty, nutty flavor
- 1/4 cup fresh parsley, chopped Adds freshness and color
- 2 cloves garlic, minced Brings out a lovely aroma and depth of flavor
- 1 large egg Binds ingredients; for a vegan option, use ground flaxseed mixed with water
- Salt and pepper, to taste Essential for seasoning
- Olive oil, for frying Adds flavor and helps achieve that golden crust
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the eggplant in half and scoop out the insides, leaving the skin intact.
- Chop the insides into small pieces and roast them for about 20 minutes until soft.
- In a mixing bowl, combine roasted eggplant, breadcrumbs, cheese, parsley, garlic, egg, salt, and pepper.
Cooking
- Shape the mixture into small balls, about the size of a golf ball.
- Heat olive oil in a frying pan over medium heat.
- Fry the meatballs for 3-4 minutes until golden brown on all sides.
- Transfer the meatballs to a baking sheet and bake for an additional 15-20 minutes.
Serving
- Once they’re beautifully golden, remove the meatballs from the oven.
- Serve them warm with your favorite sauce, pasta, or on a fresh sub.
- Enjoy the delicious aroma and dig in!
Notes
Make-ahead friendly: Refrigerate or freeze for quick meals. Can substitute Parmesan for nutritional yeast for a vegan option.