Eggplant Meatballs

Turn the humble eggplant into tender, flavorful eggplant meatballs using my easy recipe. They’re beautifully seasoned, SO juicy, and make the perfect meatless dinner! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 379kcal

Author Arman Liew

Ingredients

2 medium eggplants cut into 1-inch pieces
2 tablespoons olive oil
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic minced
1/4 cup basil finely chopped
1 1/2 cups Italian breadcrumbs
1/2 cup parmesan cheese
2 large eggs lightly whisked
20 ounces pasta sauce

Instructions

Preheat the oven to 190C/375F. Grease a large baking tray and set aside.
Add oil to a large non-stick pan and place over medium heat. Once hot, add the eggplant and sauté for 3-4 minutes. Add the water and cook for another 10 minutes or until the eggplant has softened.
Transfer the eggplant mixture to a food processor, along with the garlic, salt, pepper, and basil, and process until smooth. Transfer to a mixing bowl.
Add the bread crumbs, parmesan cheese, and egg and mix well. If the mixture is too wet, add more bread crumbs and parmesan cheese.
Using your hands, shape the mixture into 1 1/2-inch meatballs (about 16 meatballs). Place the meatballs on the baking tray and bake for 20 minutes.
Remove from the oven and let them cool slightly.
In a non-stick skillet, add the tomato pasta sauce. Add the meatballs to it but do not mix. Once the sauce is heated, remove from the heat and drop a little sauce on each one, and sprinkle with parmesan cheese and some finely chopped basil.

Video

Notes

Serving size: This makes about 16 meatballs, so 4 meatballs per serving.
Wet mixture? Add more breadcrumbs and Parmesan cheese.
Leftovers: Keep in the fridge for up to 5 days or the freezer for 2 months.

Nutrition