Description
Eggplant meatballs are easy to make, use all the same flavors as your favorite Italian variety, and are delicious swimming in marinara sauce.
Ingredients
Units
Scale
- 2 1/2 pounds of eggplant
- 1 tbsp extra virgin olive oil, divided
- 4 cloves of garlic, minced
- 2 eggs - See note 1 for a vegan option
- 2 1/2 cups panko bread crumbs
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1 tsp salt
- 1 tsp dry oregano
- 1/4 tsp ground black pepper
- 1 cup grated pecorino romano cheese and/or parmesan cheese. - See note 2 for a vegan option.
- Cooking oil spray
- 1 24-ounce jar of marinara sauce - See Note 4
- 1 cup shredded mozzarella cheese or 5-6 slices of fresh mozzarella. - See note 2 for a vegan option
Instructions
- Peel the eggplant and cut into large 2" pieces
- In a large deep skillet for which you have a lid, heat 1 tablespoon of olive oil. Add garlic and cook on medium-low heat for 3 minutes. Add eggplant and cook for 3 minutes, stirring well. Add 1 cup of water and cook covered on medium-high heat for 25 minutes or until the eggplant is tender. While the eggplant is cooking, ensure there's still water and the eggplant is not burning or sticking to the bottom of the pan. If that is the case add a little more water. See note 3 for an alternative way to cook the eggplant.
- Heat the oven to 375ºF and line a baking sheet with parchment paper.
- Drain the eggplant using a colander and let it cool slightly (you can place it in the fridge).
- In a food processor add eggplant, eggs, panko bread crumbs, parsley, basil, salt, oregano, pepper, and pecorino romano or parmesan cheese and process until well combined (the mixture will be loose).
- Transfer the eggplant mixture into a bowl, cover it, and let it sit in the fridge for 45 minutes or overnight. This allows the eggplant mixture to firm up. Do not skip this step, the breadcrumbs need time to absorb the moisture and get the mixture firm enough to form the eggplant meatballs. If the mixture is still wet add more breadcrumbs and refrigerate again.
- Once the mixture is firm measure 1 1/2 tablespoons and form the meatballs, I like using an ice cream scoop. Place the meatballs on the prepared baking sheet.
- Generously coat the eggplant meatballs with oil spray and bake for 30 minutes.
- Let the meatballs cool slightly.
- In a large deep skillet for which you have a lid, pour the marinara sauce, fill the jar with 1/3 cup of filtered water, close it, and shake it to get all the remaining marinara sauce left in the jar. Add it to the skillet, place the meatballs in the sauce, sprinkle with mozzarella cheese, cover the skillet, and cook on medium heat for 15 minutes or until the mozzarella is melted and the sauce and meatballs are hot.
- Serve it over spaghetti. - See Note 5
Notes
- If you prefer not to use eggs, you may use 2 flax eggs. To make the 2 flax eggs combine 2 tbsp ground flax seeds with 5 tbsp of water, and let them sit for 5-10 minutes.
- Use vegan cheese alternatives if vegan or want to keep this dish dairy-free.
- If you prefer roasting the eggplant instead of cooking it on the stove follow the roasting eggplant cooking directions in our Baba Ganoush recipe.
- If you like a lot of sauce with your meatballs, use two jars of marinara sauce.
- Serve the eggplant meatballs with spaghetti, zoodles, cauliflower rice, hearts of palm pasta, rice, quinoa or chickpea pasta, or other bean-based pasta for added protein.
- Prep Time: 10
- Refrigeration time: 45 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 247
- Sugar: 9.7 g
- Sodium: 955.9 mg
- Fat: 9.9 g
- Saturated Fat: 3.6 g
- Trans Fat: 0.2 g
- Carbohydrates: 29.6 g
- Fiber: 6.3 g
- Protein: 11.3 g
- Cholesterol: 58.9 mg