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Eggplant Parmesan Meatballs

Eggplant Parmesan Meatballs - Comforting Veggie Delight

This Eggplant Parmesan Meatballs recipe transforms a classic dish into a hearty vegetarian option that's perfect for everyone.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1.5 lbs Eggplant approx. 2 medium globe eggplants
  • 6 tablespoons Extra-Virgin Olive Oil for roasting
  • 0.75 teaspoon Kosher Salt for seasoning
  • 1.125 cups Seasoned Breadcrumbs substitute with plain breadcrumbs mixed with 1 tsp. Italian seasoning
  • 0.33 cups Grated Parmesan Cheese for creaminess, can use dairy-free alternative
  • 0.25 cups Fresh Parsley chopped
  • 1 large Whole Egg plus 1 yolk
  • 3 Garlic Cloves minced or thinly sliced
  • 0.5 teaspoon Black Pepper
  • 0.5 teaspoon Onion Powder
For Baking and Serving
  • 1 24-oz. Marinara Sauce as a base for cooking
  • 0.5 cups Whole-Milk Ricotta Cheese can switch to dairy-free cream cheese
  • 1 loaf Crusty Bread for serving

Equipment

  • oven
  • Skillet
  • food processor
  • Baking dish
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Cube the eggplant, toss with 4 tablespoons of olive oil and 3/4 teaspoon of kosher salt, spread on a baking dish, and roast for 30 minutes.
  3. Pulse the cooled roasted eggplant in a food processor until finely chopped and transfer to a large mixing bowl.
  4. Add seasoned breadcrumbs, grated Parmesan, parsley, whisked egg and yolk, garlic, black pepper, and onion powder to the bowl and mix until well-combined.
  5. Scoop out 2-tablespoon portions and form them into meatballs, aiming for about 20 meatballs.
  6. Heat 2 tablespoons of olive oil in a skillet, sauté the meatballs in batches for about 6-7 minutes until golden brown.
  7. Spread marinara sauce in the baking dish, place sautéed meatballs in the sauce, and dollop ricotta cheese over the top.
  8. Bake for 15-18 minutes until the sauce is bubbly and meatballs are heated through, then serve warm.

Nutrition

Serving: 1meatballCalories: 120kcalCarbohydrates: 8gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 250mgPotassium: 180mgFiber: 2gSugar: 2gVitamin A: 5IUVitamin C: 8mgCalcium: 10mgIron: 5mg

Notes

Allow the roasted eggplant to cool for 15-20 minutes before mixing for proper texture. Adjust breadcrumb amount if mixture is too wet. Freeze uncooked or cooked meatballs for up to 3 months.

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