Eggplant Meatballs

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Meatless eggplant meatballs are an amazing way to get more vegetables into your diet. You won't miss the meat.

Prep Time45

Cook Time20

Total Time1 5

Course: Main Course

Cuisine: Italian American

Servings: balls

Calories: 91kcal

Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until softened, about 4 to 5 minutes.
Stir in the garlic and cook for 30 seconds, until fragrant.
Add the tomatoes, salt, pepper, red pepper flakes, and basil. Bring to a simmer, then reduce the heat to low. Cover and cook for 20 minutes while you prepare the meatballs.

Roast the eggplant (recommended): Preheat the oven to 425°F. Generously grease a large rimmed baking sheet with olive oil, or line it with parchment paper and lightly grease the parchment. Spread the eggplant in an even layer and roast for 10 minutes. The eggplant should be very soft and browned in spots. If it isn't, broil another minute or two.
OR
Sauté the eggplant: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the eggplant and cook for 15 to 20 minutes, stirring occasionally, until very tender and deeply browned. If the pan becomes dry, add a splash of water and scrape up the browned bits—they add lots of flavor. Remove from pan.

After the eggplant is cooked, heat 1 tablespoon olive oil in the same skillet (or a new skillet if you roasted the eggplant) over medium heat. Add the onion and cook, stirring occasionally, until well browned and softened, about 8 to 10 minutes. Add the garlic and cook for another 30 seconds.
Add the cooked eggplant, beans, parsley, caramelized onion, breadcrumbs, salt, pepper, and red pepper flakes to a large skillet or mixing bowl. Mash until the mixture comes together but still has some texture; some chunks of beans and eggplant should remain. If the mixture seems too wet, add more breadcrumbs. If it seems dry, add 1 to 2 tablespoons of water or marinara.
Scoop the mixture into 24 equal portions (about 2 tablespoons each, or about the size of a golf ball) and gently roll into balls. If the mixture is sticky, lightly wet your hands.

Arrange the meatballs on a generously oiled rimmed baking sheet, or on a parchment-lined baking sheet lightly coated with olive oil.
Bake at 425°F for 10 minutes, then switch the oven to Low Broil and broil until the meatballs are lightly browned and develop some color, about 3 to 5 minutes. They're done when lightly browned and firm enough to lift easily with a spatula.

Heat 2 to 3 tablespoons olive oil in a large nonstick or well-seasoned skillet over medium heat. Add the meatballs and cook for 8 to 10 minutes, gently turning only after they've browned well on each side, until golden all over and heated through.

Serve the meatballs with the warm tomato sauce.
For an extra layer of flavor, transfer the meatballs to a baking dish, spoon the tomato sauce over top, sprinkle with the mozzarella and Parmesan, and broil on Low for 2 to 4 minutes, or until the cheese is melted and lightly browned.

You can make the mixture one night and then roll and cook them another night if you are short on time