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Eggplant Parmesan Meatballs Recipe

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4.3 from 53 reviews

Eggplant Parmesan Meatballs combine the classic flavors of eggplant parmesan into delicious vegetarian meatballs. These meatballs feature roasted eggplant blended with Parmesan, breadcrumbs, herbs, and spices, pan-fried until golden and then baked in marinara sauce topped with creamy ricotta cheese. Served warm with crusty bread for dipping, they make a hearty and comforting vegetarian main dish or appetizer.

  • Total Time: 1 hour
  • Yield: 5 servings

Ingredients

Eggplant Meatballs

  • 1 1/2 lbs. eggplant, cut into 1×1-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 (or 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

Additional Ingredients

  • 1 (24-oz.) jar marinara sauce
  • 1/2 cup whole-milk ricotta cheese
  • Crusty bread for serving

Instructions

  1. Preheat and Roast Eggplant: Preheat your oven to 375ºF. Place the cubed eggplant into a 13×9-inch baking dish, tossing with 3 tablespoons of olive oil and the kosher salt. Bake for 30 minutes, tossing once halfway through, until the eggplant is tender. Allow it to cool for 15 to 20 minutes until it’s cool enough to handle.
  2. Prepare Meatball Mixture: Transfer the roasted eggplant to a food processor and pulse 10 to 12 times until finely chopped but not pureed. Add the breadcrumbs, Parmesan cheese, parsley, eggs, garlic, black pepper, and onion powder to the processor. Pulse until all ingredients are well combined; alternatively, mix these by hand. Shape the mixture into 20 mini meatballs, each about 2 tablespoons.
  3. Pan Fry the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add half the meatballs and cook for 6 to 7 minutes, turning occasionally to brown all sides evenly. Repeat with the remaining meatballs, adding 1 tablespoon more oil if needed.
  4. Arrange and Bake with Sauce: Spread the marinara sauce evenly in the same 13×9-inch baking dish used for the eggplant. Arrange the browned meatballs on top of the sauce. Dollop ricotta cheese over and around the meatballs.
  5. Bake to Finish: Bake in the oven at 375ºF for 15 to 18 minutes, until the marinara sauce is bubbly and the ricotta is warmed through.
  6. Garnish and Serve: Garnish with extra chopped parsley and grated Parmesan cheese. Serve the warm eggplant Parmesan meatballs with crusty bread for dipping.

Notes

  • Allow the roasted eggplant to cool enough before processing to avoid a watery mixture.
  • Seasoned breadcrumbs or plain breadcrumbs with Italian seasoning can be used interchangeably.
  • Use a food processor for easiest blending, but hand mixing is an option if preferred.
  • Make sure to brown meatballs thoroughly for better texture and flavor.
  • Adjust parmesan and parsley garnish amounts to personal taste.
  • Serve immediately for best texture and flavor.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/eggplant-parmesan-meatballs-recipe/