Vegan Eggplant Meatballs
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr
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Chill Time
20 mins
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Total Time
1 hr 40 mins
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Servings
20 meatballs
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Calories
509 kcal
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Course
Main Course, Appetizer
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Cuisine
Mediterranean, Italian
Vegan Eggplant Meatballs
Description
The Vegan Eggplant Meatballs recipe features roasted eggplant as its base, combined with green lentils and breadcrumbs for body. Roasting the eggplant until very tender and draining excess moisture ensures a good texture inside. The mixture includes parsley, basil, garlic, nutritional yeast, and spices, providing depth without animal products. They are formed into balls, fried in grapeseed oil, and yield 16 to 20 servings. The results are tender on the inside with a crisp outer layer from frying.
The flavor profile is herb-forward with umami hints from nutritional yeast, while red pepper flakes add mild heat. This combination supports a meat-like experience without meat ingredients. The breadcrumb to lentil ratio helps bind the mixture while maintaining a balance of moisture from eggplant and carrot or sweet potato puree.
These meatballs can be served with warmed marinara or spaghetti sauce, allowing them to soak up flavors and soften slightly. Alternatively, they work well as appetizers paired with dipping sauces such as tzatziki, offering a versatile vegan option. The recipe also allows for replacing the carrot puree with an egg if preferred.
Leftovers store well refrigerated for up to three days or frozen up to two months. Freezing after an initial firming period on a tray helps maintain shape. Reheating can be done in a medium oven from frozen, preserving texture. This recipe balances preparation steps and ingredients to yield a satisfying vegan meatball option.
Ingredients
- 1 1/2 cups breadcrumbs
- 1/2 cup extra virgin olive oil plus 2 more tablespoons
- 3 tablespoons carrot or 1 large egg if not vegan, pureed or sweet potato
- kosher salt
- 1 globe eggplant
- 2/3 cup lentils I used green lentils, cooked
- 2 garlic medium cloves, minced
- 1/4 cup basil roughly chopped
- 1/4 cup parsley roughly chopped
- 1/3 cup nutritional yeast or chickpea flour
- 1/2 teaspoon black pepper ground
- 1/4 teaspoon red pepper flakes crushed
- 1 cup grapeseed oil (for frying)
Instructions
- 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.
Notes
- This recipe produces 16 to 20 meatballs, suitable for meals or appetizers.
- For serving with marinara or spaghetti sauce, warm the sauce first and then add the meatballs to soak for a few minutes.
- Meatballs can also be served as appetizers with dipping sauces like tzatziki for variety.
- Store leftovers in a tight-lid glass container in the refrigerator for up to 3 days.
- To freeze, spread meatballs on a tray once cooled for an hour, then transfer to a container; they keep for 1 to 2 months.
- Reheat frozen meatballs in a medium-heated oven until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20meatballs
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 50.9kcal | 3% |
| Carbohydrates | 9.2g | 3% |
| Protein | 2.3g | 5% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 74.4mg | 3% |
| Potassium | 118.1mg | 3% |
| Fiber | 1.9g | 8% |
| Sugar | 1.5g | 3% |
| Vitamin A | 408.4IU | 8% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 20.7mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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