Go Back Email Link
–+ servings

Eggplant Meatballs

Eggplant meatballs are a tender and flavorful alternative to their meat counterpart.
Print Recipe Save to Grow Add to Collection Add to Shopping List

Click on serving size to scale this recipe

Course: Dinner Recipes
Cuisine: Italian
Keyword: meatballs, meatless meatballs, vegan meatballs, vegetarian meatballs
Servings: 12 meatballs
Calories: 63kcal
Author: Anne
Scale this Recipe 12 meatballs

Ingredients

  • 2 tablespoons [olive oil]
  • 1 pound eggplant rough chopped one large eggplant
  • 1/4 cup water
  • 1 small diced onion
  • 2 cloves crushed garlic
  • 1 cup [chickpeas]
  • 1/4 cup chopped[ walnuts]
  • 1 Egg
  • 1/4 cup parmesan cheese

Instructions

  • Prepare the ingredients: rough chop the eggplant into 1 to 1 1/2 inch chunks, mince the onions and garlic, grate the cheese, drain and rinse the chickpeas - set everything aside.
  • Add 1 tablespoon oil to a skillet and heat it over medium-high heat.  Once the oil is hot, add the eggplant chunks and water.
  • Cook the eggplant stirring occasionally for about 15 minutes until the eggplant becomes tender.
  • While the eggplant is cooking, pulse the chickpeas and walnuts in a food processor until they are the size of breadcrumbs.
  • Once the eggplant is cooked,  transfer it to the food processor with the walnuts and chickpeas.
  • Add the remaining oil to the skillet along with onions and garlic; cook them until they become translucent - about 5 minutes and add them to the food processor and blend them together.
  • Whisk an egg in a large bowl, and stir in the eggplant mixture along with the cheese - mix until everything is combined. 
  • Place the meatball mixture in the refrigerator for at least an hour, making it easier to form the meatballs.
  • Remove the mixture from the freezer, and pre-heat the oven to 400.
  • Roll the mixture into balls about 2 inches in size
  • Place the meatballs onto a baking sheet that's been lined with parchment paper and bake until browned - about 15 to 20 minutes.

Video

Notes

  • For vegan/dairy-free eggplant meatballs,  replace the Parmesan cheese with 1/4 cup nutritional yeast and the egg with a flax egg (1 tablespoon ground flaxseed combined with 2 tablespoons water)
  • Serve the meatballs on a hoagie roll topped with melted mozzarella cheese, on top of your favorite pasta or zoodles, or in sauce for an appetizer.

Nutrition

Serving: 2meatballs | Calories: 63kcal | Carbohydrates: 9g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 35mg | Sodium: 90mg | Fiber: 2g | Sugar: 3g

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

Tried this recipe?Let us know how it was!