Eggplant "Meatballs" are a savory, satisfying side that can be added to all your favorite pastas. Flavorful with a "meaty" texture, these delicious vegan meatballs are perfect for making ahead.
These Eggplant Meatballs are full of savory flavor and have a satisfying texture that goes great with so many dishes. Sauteed eggplant and crisp Panko breadcrumbs are mixed with spicy chipotles in adobo sauce. Seasoned and baked, they are tender and delicious. This recipe is also easy to make ahead, and freezes well, so you can keep some on hand for whenever you feel like spicing up your dinner.
This recipe is very versatile, so you can use your favorite spices, herbs, and vegetables to get the flavors your family loves. This simple recipe is also easy to make gluten-free. Convenient and satisfying, these Eggplant Meatballs are going to make pasta night so much yummier. Here's what makes them so good.
What you'll need
- Eggplant. Choose small sized eggplants.
- Breadcrumbs. Panko works best, but regular breadcrumbs work, too.
- Chipotles in Adobo. You can skip it, if you'd like. Just add a little bit of your favorite seasoning instead.
- Flax Egg. Mix 1 tablespoon of ground flax seed with 2 tablespoons of water and let it sit for 10 minutes.
- Garlic. Or use garlic powder instead.
- Parsley. Or your favorite herb.
- Salt & Pepper. Season to taste.
How to make Eggplant Meatballs
1. Saute the peeled and cubed eggplant in a large, non-stick skillet, until nicely browned.
2. In the meantime, make a flax egg by whisking 1 tablespoon of ground flax seeds with 2 tablespoons of water.
3. Add the chipotles in adobo (or your favorite seasoning), salt, and about ¼ cup of water to the eggplants. Stir, and cook just until the water has evaporated and the eggplants have softened nicely.
4. Transfer the eggplants to a large mixing bowl and mash them with a potato masher.
5. Add the breadcrumbs, garlic, flax egg, salt, and pepper and then mix well.
6. Using a ¼ cup as a measure, scoop the mixture and gently form it into a ball. Place each eggplant meatball on a parchment lined baking sheet and bake at 400°F for 30 minutes.
7. In a medium skillet, warm the marinara sauce. Add the baked eggplant balls and cover them with marinara. Serve hot.
Tips for the best Eggplant Meatballs
- Look for good quality eggplants. When buying your eggplant, look for ones with tight, unblemished skin. They should feel heavy for their size and have no soft spots.
- Saute the eggplant until tender. This step is not just for the texture of the cooked eggplant, but also because sauteing brings out a lot of flavor from this vegetable.
- Make the meatballs the same size. It's best to use a measuring cup so your Eggplant Meatballs come out about the same size. Mixing smaller with larger ones will lead to uneven cooking, and the smaller ones might burn.
Add-ins and Substitutes
- Make a gluten-free version. Using crushed Rice Chex cereal for texture or smoother almond flour can be a replacement for the panko in this recipe.
- Add more vegetables. It doesn't have to just be eggplant. You could also include corn, peas, cauliflower, or other favorites. Just keep them small so they bind with the other ingredients.
- Add some herbs. Try this recipe with parsley, oregano, or basil mixed in. You can use fresh or dried for this.
- Use eggplant substitutes. Although these are Eggplant Meatballs, you could use other ingredients if there is no eggplant in your house. Try this recipe with mushrooms, chickpeas, or anything else you enjoy.
How to Store and Reheat them
You can store these Eggplant Meatballs in an airtight container in the refrigerator for up to 3 days. They can also be frozen, so place the cooled meatballs on a baking sheet to freeze in a single layer, then store them in a freezer ziplock bag. They will last for up to 2 months.
Reheat the Eggplant Meatballs in the microwave, in a pan on the stove, or in some marinara sauce. They don't need to be thawed first.
What to Serve with these Eggplant Meatballs
- With sauce. I like these in a nice marinara, but creamier sauces or gravy work well, too. Add a generous amount of Vegan Parmesan on top!
- Atop pasta. Add these Eggplant Meatballs to a plate of Creamy Lemon Spaghetti or Sun Dried Tomato Pasta. You can also enjoy them with "zoodles!"
- With vegetables. Serve this "meaty" side with Vegan Stuffed Peppers, Roasted Tomato Pesto Vegetables, or Creamy Vegetable Soup.
- In a sandwich. Like a meatball sub, add these vegan meatballs to the bread of your choice with some vegan cheese and marinara sauce on top.
These Eggplant Meatballs are so delicious, you're going to love them. Try them for lunch or dinner, with your pasta dishes or on the side of other family favorites. They're too good to pass up!
You'll also enjoy these tasty recipes:
- Potatoes and Green Beans
- Garlic Roasted Brussels Sprouts
- Baked Vegan Zucchini Fries
- Vegan Black Bean Burger
Eggplant "Meatballs"
Ingredients
- 1 medium eggplant, peeled and cubed
- ¼ cup water
- ½ tbsp. chipotle in Adobo sauce or your favorite seasoning
- 1 cup Panko breadcrumbs
- 2 garlic cloves, minced
- ¼ cup chopped parsley
- 1 tsp. sea salt or to taste
- ⅓ tsp. pepper or to taste
- 14 oz. Marinara or your favorite tomato sauce
Flax "egg"
- 1 tbsp. ground flax seeds
- 2 tbsp. water
Instructions
- Saute the peeled and cubed eggplant in a large, non-stick skillet, until nicely browned.
- In the meantime, make a flax egg by whisking 1 tablespoon of ground flax seeds with 2 tablespoons of water.
- Add the chipotles in adobo (or your favorite seasoning), salt, and about ¼ cup of water to the eggplants. Stir, and cook just until the water has evaporated and the eggplants have softened nicely.
- Transfer the eggplants to a large mixing bowl and mash them with a potato masher.
- Add the breadcrumbs, garlic, flax egg, salt, and pepper and then mix well.
- Using a ¼ cup as a measure, scoop the mixture and gently form it into a ball. Place each eggplant meatball on a parchment lined baking sheet and bake at 400°F for 30 minutes.
- In a medium skillet, warm the marinara sauce. Add the baked eggplant balls and cover them with marinara. Serve hot.
Video
Notes
Tips for the best Eggplant Meatballs
- Look for good quality eggplants. When buying your eggplant, look for ones with tight, unblemished skin. They should feel heavy for their size and have no soft spots.
- Saute the eggplant until tender. This step is not just for the texture of the cooked eggplant, but also because sauteing brings out a lot of flavor from this vegetable.
- Make the meatballs the same size. It's best to use a measuring cup so your Eggplant Meatballs come out about the same size. Mixing smaller with larger ones will lead to uneven cooking, and the smaller ones might burn.
Add-ins and Substitutes
- Make a gluten-free version. Using crushed Rice Chex cereal for texture or smoother almond flour can be a replacement for the panko in this recipe.
- Add more vegetables. It doesn't have to just be eggplant. You could also include corn, peas, cauliflower, or other favorites. Just keep them small so they bind with the other ingredients.
- Add some herbs. Try this recipe with parsley, oregano, or basil mixed in. You can use fresh or dried for this.
- Use eggplant substitutes. Although these are Eggplant Meatballs, you could use other ingredients if there is no eggplant in your house. Try this recipe with mushrooms, chickpeas, or anything else you enjoy.
Leave a Reply