Eggplant Meatballs

“meatballs” for Meat-Free Monday
“meatballs” for Meat-Free Monday
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For the meatballs
1½ lbs Eggplants cubed into small pieces
1 ⅓ cup Breadcrumbs italian seasoned
3 tbsp All-purpose flour
¼ cup Pecorino grated
⅓ cup Parmesan cheese freshly grated
1 Eggs
2 tbsp Basil chopped
2 tbsp Parsley chopped
3 cloves Garlic minced
Salt to taste
Black pepper to taste
1 tbsp Olive oil
For the sauce:
2 tbsp Olive oil
4 cloves Garlic smashed but not chopped
28-oz can Tomatoes of san marzano tomatoes or crushed tomatoes
Basil to taste
pinch of Dried oregano
Salt to taste

Nutritional information

  • For the meatballs

  • For the sauce:

Eggplant Meatballs


This Eggplant Meatballs recipe is one of my favorite meatless meals to make. I often think that eggplant has a slightly meaty texture anyway, so that got me thinking that it could be a good alternative to beef or pork when making spaghetti and meatballs.

To make these “meatballs”, start by cooking and cooling eggplant. Make the meatball recipe by mixing cooled eggplant with breadcrumbs, flour, Pecorino and Parmesan cheeses, an egg, basil, parsley, garlic and salt. Freeze for 10 minutes to solidify the mixture. Shape into meatballs and bake in the oven. As the balls bake, make a tomato sauce. Heat the meatballs in the sauce before serving. Do not leave them in the sauce for too long or they will fall apart. Serve with spaghetti.

To make the Eggplant Meatballs, you will need the following ingredients:

Ingridiens for Eggplant Meatballs

Steps to make Eggplant Meatballs


Cook eggplant


Place one tablespoon of olive oil in a large skillet and add the chopped eggplant. Stir the contents of the pan around to coat the eggplant with oil. Add a splash of water and a pinch of salt. Stir well and cover. Simmer and stir occasionally for about 20 minutes until the eggplant is very soft. Transfer to a shallow bowl and leave to cool.


Make meatball mixture


Once the eggplant has cooled, place it in a large bowl with 1 cup of Italian seasoned bread crumbs, 2 tablespoons of all-purpose flour, ¼ cup of grated Pecorino, ⅓ cup of freshly grated Parmesan, 1 egg, 2 tablespoons each of chopped basil and parsley, 3 minced cloves of garlic, and a pinch of salt. Mix well. Cover the bowl and place it in the freezer for 10 minutes.


Preheat oven and prepare baking sheet


Heat oven to 375 °F and grease a baking sheet with oil and line with parchment paper.


Shape “meatballs”


Fill a bowl with water and use it to wet your hands as you roll the "meatballs". Brush the eggplant balls with a little olive oil and place them on the baking sheet.


Cook “meatballs”


Place the meatballs in the oven and cook for 20 minutes.


Prepare sauce


Place 2 tablespoons of olive oil and 4 smashed cloves of garlic in a large nonstick skillet. Sizzle for one minute, before adding the tomatoes with a splash of water. Add the basil, oregano, and a generous pinch of salt and bring it to a simmer for 20 minutes.


Add “meatballs” to sauce


Add the meatballs to the sauce and simmer for about 4-5 more minutes. Do not cook for more than 5 minutes or they will fall apart in the sauce.




Serve with spaghetti, sprinkled with Parmesan cheese.

These Eggplant Meatballs are such a delicious alternative to meaty meatballs. If you try this dish, please come back to leave a review below with your thoughts!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Great recipe! Thanks for sharing!

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