These eggplant meatballs are a great vegetarian alternative to the traditional meatballs that are just as satisfying and flavorful. Made with roasted eggplants, breadcrumbs, walnuts and herbs, these meatballs have a savory and hearty taste that will satisfy even the most die-hard meat eaters.
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How to Make These Eggplant Meatballs
To make these eggplant meatballs, you will start by roasting the eggplants until tender and golden brown. Once the eggplants have cooled, peel the skin off and pulse them in a food processor. Then transfer them into a bowl and mix the breadcrumbs, chopped walnuts, egg, chopped onions, crushed garlic, salt and minced parsley.
The roasted eggplant provides a meaty texture and depth of flavor that mimics traditional meatballs, while the breadcrumbs and egg help to hold the mixture together. The addition of herbs and garlic provides a burst of fresh flavors that really make these meatballs stand out.
The mixture should be rolled into balls, placed on a baking sheet and roasted in the oven until crispy and golden brown on the outside and still soft on the inside. They are paired perfectly with pasta, zucchini noodles, power bowls or alone as appetizers.
When it comes to preparing these eggplant meatballs, you have a few options: baking, air frying, or deep frying. While all three methods will turn out delicious, I personally prefer the air fry or baking method. Not only are they healthier options with less oil involved, but they also offer convenience and efficiency. When I’m looking to make a large batch of eggplant meatballs, baking is my go-to choice. It allows me to cook a larger quantity all at once, especially since my air fryer is on the smaller side.
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Eggplant Meatballs
Difficulty: Medium7
servings20
minutes1
hour10
minutes148
kcalThis recipe will yield approximately 28 meatballs (depending on how big the meatballs are rolled)
Ingredients
2 medium sized eggplants
1/3 cup walnuts coarsely chopped (33 grams)
1 cup breadcrumbs
1 egg
1 teaspoon salt
2 cloves of garlic crushed
1/2 cup finely chopped parsley
Olive oil spray
Directions
- Preheat oven 400 F. Cut the eggplants down in the middle length wise. Place them on a baking sheet, inside part facing down. Roast in oven for 30 minutes until eggplants feel soft when pierced with a knife.
- Peel the eggplants and pulse in a food processor to create a smooth texture.
- Transfer the pureed eggplants into a bowl and mix the breadcrumbs, chopped walnuts, egg, chopped onions, crushed garlic, salt and minced parsley.
- Roll the mixture into balls. This recipe will yield 28 eggplant meatballs (depending on size of the balls).
- Place the rolled balls onto a greased baking tray.
- Spray with olive oil spray
- Bake in oven at 375 for 35-40 minutes. Flip the eggplant meatballs once halfway through.
- Remove them from the oven and serve them with pasta, zucchini noodles, power bowls or alone as an appetizer.
We provide the information accompanying this recipe for your general knowledge only. We’ve thoroughly tested the recipe to ensure accuracy in measurements and instructions. However, individual results may vary due to the variability in ingredient types, cooking equipment, and preparation methods. You should not treat the nutritional information as dietary or medical advice. It is best to consult with a registered dietitian or healthcare professional for specific health or nutritional concerns. We accept no responsibility for any inaccuracies or misrepresentations of the information we provide. When using this recipe, please remember that cooking is both an art and a science, and we encourage you to trust your judgment and enjoy the culinary journey.
Nutrition Facts
7 servings per container
- Amount Per ServingCalories148
- % Daily Value *
- Total Fat
6g
10%
- Total Carbohydrate
21g
8%
- Dietary Fiber 5.4g 22%
- Sugars 6.4g
- Protein 5.7g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.