Servings
Font
Back
4.8 from 12 votes

How To Make Eggplant Meatballs (Step-By-Step Guide)

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!

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 4 servings
Calories: 402 kcal
Course: Side Dish , Main Course
Cuisine: Mediterranean , Italian

Ingredients

  • 2 lbs eggplant about 2 medium eggplants
  • 2 cups Italian bread crumbs 240 g
  • ½ cup shredded Parmesan cheese 57 g
  • 2 large eggs
  • ½ tsp salt

Instructions

    Cup of Yum
  1. 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).
  2. 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).
  3. 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).
  4. 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.
  5. 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).
  6. 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

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 (16%) Fiber 10g (40%) Sugar 11g (22%) Calcium 364mg (36%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 402

% 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.