Eggplant Meatballs Carnivore Approved

In the mood for more eggplant recipes? You’ll love my stuffed eggplant, eggplant rollatini, eggplant curry, and eggplant lasagna next. Need a vegetarian meatball recipe that’s a bit more creative than Beyond Meat? I’ve got you covered. I used to have a hard time coming up with dinner ideas for Meatless Mondays, but not anymore. Now, my family requests my eggplant meatballs more than my traditional meatballs!

Why I love this recipe

The perfect texture. The eggplant is moist, which helps to keep the meatballs from drying out, while the breadcrumbs and eggs help lock in moisture. Naturally vegetarian. Plus, they’re easy to make vegan and or gluten-free if needed. Versatile. Serve them atop pasta, in my meatball subs or in a Mediterranean bowl! Easy to meal prep. If you’re going through the trouble of cooking eggplant, do yourself a favor and make a double batch. Freeze the leftovers, then pop them in the oven when you need them like I do.

Ingredients needed

Eggplant. You’ll need 2 medium-sized eggplants. Make sure they’re firm with no soft spots. Olive oil. For sautéing. Water. Water helps the eggplant soften in the pan and prevents it from burning. Feel free to use vegetable stock for extra flavor. Salt and black pepper. To taste. Fresh garlic cloves. A must for meatballs. Basil. Fresh basil leaves are best, but dried basil will work in a pinch. Italian breadcrumbs. Use pre-seasoned Italian breadcrumbs or regular breadcrumbs stirred together with an Italian seasoning blend. Parmesan cheese. This gives the meatballs a savory, salty, and cheesy flavor. You can even add shredded mozzarella for extra cheesy and gooey meatballs. Eggs. To bind the meatball mixture. Pasta sauce. Any jarred or homemade pasta sauce (hello, pomodoro sauce or sugo!) you love will work. Parmesan cheese and fresh basil. For garnish. Fresh parsley also works.

How to make eggplant meatballs

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 5- Add sauce and serve. In a non-stick skillet, add the pasta sauce. Top with the meatballs, but don’t mix. Warm the sauce, remove the skillet from the heat, top each meatball with sauce, garnish, and serve.

Arman’s recipe tips

Is the eggplant mixture too wet? Try stirring in more breadcrumbs and parmesan cheese. It should be soft but able to hold its shape. Lightly wet or oil your hands. So the mixture is easier to work with. You can also use an ice cream scoop. Use roasted eggplant. To deepen the flavor of the meatballs, toss the eggplant pieces in olive oil, then roast them in a 450ºF oven for 20 to 30 minutes or until the pieces are soft and lightly browned. Make them vegan. Swap the parmesan for nutritional yeast and the egg for an egg substitute. Make them gluten-free. Use gluten-free breadcrumbs.

Storage instructions

To store: Once they’re cooled, store the leftover meatballs in an airtight container in the fridge for up to five days. These meatballs can be enjoyed as a side or as the main course. Here are some suggestions:

Topped on vegan pizza Paired with air fryer garlic bread Served over Gigi Hadid pasta, spaghetti squash, or zucchini noodles Atop orzo salad or healthy pasta salad Stuffed into stuffed tomatoes

To freeze: Freeze leftover meatballs (without the sauce) in a freezer-safe container for up to two months. Let them thaw overnight before reheating. To reheat: Reheat the meatballs with the tomato sauce in a non-stick skillet until they’re heated through.