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Eggplant Meatballs

Eggplant Meatballs

4.85 from 89 votes
Hearty eggplant is one of the best vegetable substitutes to make these luscious, vegetarian eggplant meatballs.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Course: Appetizer, Dinner
Cuisine: American

Ingredients

  • olive oil spray
  • 1/2 tbsp olive oil
  • 1 1/4 lbs unpeeled eggplant (cut into 1-inch pieces)
  • kosher salt
  • 1/4 tsp black pepper
  • 2 garlic cloves (crushed)
  • 2 tbsp chopped basil (plus leaves for garnish)
  • 1 1/2 cups Italian seasoned breadcrumbs
  • 1 large egg (beaten)
  • 2 ounces Pecorino Romano cheese (freshly grated, plus more for serving)
  • 1 tablespoon chopped flat-leaf parsley
  • 1 25-ounce jar marinara sauce (such as Delallo or homemade)
  • part skim ricotta cheese (for serving (optional))

Instructions

  • Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
  • Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
  • Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
  • Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
  • Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.

Nutrition

Serving: 4meatballs and sauce, Calories: 222.5kcal, Carbohydrates: 31g, Protein: 10.5g, Fat: 7.5g, Saturated Fat: 2.5g, Cholesterol: 41mg, Sodium: 1066mg, Fiber: 6g, Sugar: 6g
- WW Points: 7