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Eggplant Meatball Recpie
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4 from 1 vote

Eggplant Meatballs

These vegetarian meatballs are so amazing, even our 16 year old son ate them!
Prep Time1 hr 30 mins
Cook Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: vegetarian
Servings: 4

Ingredients

  • 1 large eggplant
  • 1 tbsp olive oil
  • 1 cup finely chopped onion
  • 1 tbsp minced garlic
  • 2 tbsp chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp white pepper
  • 1 dash cayenne pepper
  • 1/3 cup grated Romano or Parmesan cheese
  • 3/4 cup Italian breadcrumbs
  • 2 eggs, beaten

Instructions

Prepare the eggplant

  • Preheat oven to 400°
  • Slice eggplant in half longwise and place on baking sheet cut side down
  • Cook until soft about 45 minutes. Let cool completely.

While the eggplant is cooling

  • Heat olive oil in frying pan on medium heat and cook onion until almost soft (3-5 minutes)
  • Add garlic and cook 1-2 more minutes
  • Remove from heat and let cool
  • Mix cheese into eggs and add salt, pepper, white pepper, cayenne, basil, and parsley. Mix together

Assemble meatballs

  • Scoop flesh from eggplant and add to egg and cheese mixture. Discard the skin.
  • Add breadcrumbs and mix together
  • Form into 1 1/2 inch balls and place on baking sheet lined with parchment paper (makes 24)
  • Refrigerate 20 minutes

Cooking

  • Place baking sheet in oven (still 400°) and cook for 30 minutes, carefully flipping once after the first 15 minutes.
  • Serve with a spicy marinara alone or on noodles, or zoodles (zucchini noodles)