Eggplant Parmesan Meatballs Recipe
These Eggplant Parmesan Meatballs are a delightful vegetarian twist on classic meatballs, featuring roasted and pulsed eggplant combined with seasoned breadcrumbs, Parmesan, and fresh herbs. Pan-fried to a golden brown and baked in marinara sauce with creamy ricotta, these mini meatballs deliver comforting flavors and a satisfying texture, perfect for a hearty appetizer or main dish served with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 5 servings (20 mini meatballs total)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Eggplant Meatballs
- 1 1/2 lbs. eggplant, cut into 1x1-inch cubes (about 2 medium globe eggplants)
- 6 Tbsp. extra-virgin olive oil, divided
- 3/4 tsp. kosher salt
- 1 cup, plus 2 Tbsp. seasoned breadcrumbs (substitute: plain breadcrumbs mixed with 1 tsp. Italian seasoning)
- 1/3 cup grated Parmesan cheese (plus more for garnish)
- 1/4 cup chopped fresh parsley
- 1 whole egg, plus 1 egg yolk, whisked
- 3 garlic cloves, thinly sliced or minced
- 1/2 tsp. black pepper
- 1/2 tsp. onion powder
Assembly & Serving
- 1 (24-oz.) jar marinara sauce
- 1/2 cup whole-milk ricotta cheese
- Crusty bread for serving
Instructions
- Roast the Eggplant: Preheat your oven to 375ºF. Place the cubed eggplant in a 13x9-inch baking dish and toss with 3 tablespoons of olive oil and kosher salt. Bake for 30 minutes, tossing once halfway through baking to ensure even roasting. After roasting, let the eggplant cool for 15 to 20 minutes until it is cool enough to handle.
- Prepare the Meatball Mixture: Transfer the roasted eggplant to a food processor and pulse 10 to 12 times until finely chopped. Add the seasoned breadcrumbs, Parmesan cheese, chopped parsley, whisked whole egg and yolk, garlic, black pepper, and onion powder. Pulse again until the mixture is well combined. Alternatively, you can mix these ingredients by hand. Shape the mixture into 20 mini meatballs, about 2 tablespoons each.
- Pan-Fry the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium heat. When hot, add half of the meatballs and cook them for 6 to 7 minutes, turning occasionally to brown all sides. Remove the browned meatballs and repeat this process with the remaining batch, adding an additional tablespoon of oil if needed.
- Assemble for Baking: Spread a layer of marinara sauce in the same 13x9-inch baking dish used to roast the eggplant. Arrange the browned eggplant meatballs evenly over the sauce. Dot the top with spoonfuls of ricotta cheese.
- Bake to Finish: Bake the assembled dish at 375ºF for 15 to 18 minutes until the marinara sauce is bubbly and the ricotta is slightly warmed. Garnish with additional chopped fresh parsley and Parmesan cheese. Serve warm alongside crusty bread for a complete meal.
Notes
- To keep the meatballs from falling apart, ensure eggplant is well roasted and cooled before pulsing.
- If you prefer a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs.
- The meatballs can be prepared ahead of time and refrigerated for up to 24 hours before cooking.
- For a spicier kick, add red pepper flakes to the meatball mixture or marinara sauce.
- Serve with a green salad or your favorite pasta for a fuller meal.
Find it online: https://cozyplatter.com/eggplant-parmesan-meatballs-recipe/