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–+ servings
Eggplant Parmesan Meatballs

Crispy Eggplant Parmesan Meatballs for Ultimate Comfort Food

These Eggplant Parmesan Meatballs are a delightful twist on an Italian classic, providing a rich flavor and satisfying texture, perfect for any meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meatballs
  • 1 medium Eggplant Cubed
  • 3 tablespoons Olive Oil Or avocado oil
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1 cup Seasoned Breadcrumbs Use gluten-free if needed
  • 1/2 cup Parmesan Cheese Or pine nut Parmesan for dairy-free
  • 1/4 cup Fresh Parsley Chopped; or substitute with basil/oregano
  • 2 large Eggs For vegan use flax eggs
  • 2 cloves Garlic Minced; fresh preferred
  • 1/2 teaspoon Black Pepper Adjust according to preference
  • 1/2 teaspoon Onion Powder Adjust if using fresh onions
Sauce and Toppings
  • 2 cups Marinara Sauce Store-bought or homemade
  • 1/2 cup Ricotta Cheese Dairy-free ricotta for dairy-free diet
For Serving
  • 1 loaf Crusty Bread Opt for gluten-free if necessary

Equipment

  • Oven
  • Food Processor
  • large mixing bowl
  • skillet
  • Roasting Pan
  • Baking Sheet

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Cube the eggplant, toss with olive oil and salt, and roast for about 30 minutes.
  2. Let the roasted eggplant cool for 15-20 minutes, then pulse in a food processor until finely chopped.
  3. In a large mixing bowl, combine the eggplant with breadcrumbs, Parmesan, parsley, eggs, garlic, black pepper, and onion powder. Mix well until combined.
  4. Shape the mixture into about 20 mini meatballs and place on a parchment-lined baking sheet.
  5. Heat olive oil in a skillet over medium heat and sauté meatballs for 6-7 minutes until crispy and golden.
  6. Spread marinara sauce in a roasting dish, place the meatballs on top, dollop with ricotta, and bake for 15-18 minutes until heated through.
  7. Garnish with extra parsley and Parmesan, and serve warm alongside crusty bread.

Nutrition

Serving: 1meatballCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 100mgIron: 1.5mg

Notes

For best results, roast eggplant thoroughly and avoid overcrowding the skillet when sautéing meatballs. Adjust seasoning to preferences and consider mixing different herbs for enhanced flavor.

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