How To Make Eggplant Meatballs (Step-By-Step Guide)
User Reviews
4.8
8 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 45 mins
-
Servings
4 servings
-
Calories
402 kcal
-
Course
Side Dish, Main Course
-
Cuisine
Mediterranean, Italian
How To Make Eggplant Meatballs (Step-By-Step Guide)
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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!
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Ingredients
- 2 lbs eggplant about 2 medium eggplants
- 2 cups Italian bread crumbs 240 g
- ½ cup Parmesan Cheese 57 g, shredded
- 2 large egg
- 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!
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 Information
Show Details
Serving
1serving (4 meatballs)
Calories
402kcal
(20%)
Carbohydrates
54.6g
(18%)
Protein
22.4g
(45%)
Fat
11.9g
(18%)
Saturated Fat
5.8g
(29%)
Cholesterol
113mg
(38%)
Sodium
1490mg
(62%)
Potassium
553mg
(12%)
Fiber
10g
(40%)
Sugar
11g
(22%)
Calcium
364mg
(36%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 1serving (4 meatballs) | |
| Calories | 402kcal | 20% |
| Carbohydrates | 54.6g | 18% |
| Protein | 22.4g | 45% |
| Fat | 11.9g | 18% |
| Saturated Fat | 5.8g | 29% |
| Cholesterol | 113mg | 38% |
| Sodium | 1490mg | 62% |
| Potassium | 553mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 11g | 22% |
| Calcium | 364mg | 36% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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