Description
Delicious and healthy vegetarian meatballs made with eggplant, perfect as a meat alternative for pasta or as a standalone appetizer.
Ingredients
Scale
- 1 large eggplant, peeled and cubed
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Olive oil for baking
Instructions
- Preheat your oven to 400°F (200°C).
- Steam or boil the cubed eggplant until tender. Drain well and mash with a fork.
- In a large bowl, combine the mashed eggplant, breadcrumbs, Parmesan cheese, onion, garlic, egg, parsley, oregano, salt, and pepper. Mix until well combined.
- Roll the mixture into meatball shapes.
- Place the meatballs on a baking sheet lined with parchment paper. Drizzle with olive oil.
- Bake for 20-25 minutes, or until golden brown and firm.
- Serve hot with your favorite marinara sauce.
Notes
- For a vegan version, substitute the Parmesan cheese with nutritional yeast and use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) instead of a chicken egg.
- You can add other herbs and spices like basil or red pepper flakes for extra flavor.
- These meatballs are great for meal prep and can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 meatballs
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg
Keywords: eggplant meatballs, vegetarian meatballs, vegan meatballs, healthy recipe, meatball recipe, eggplant recipe, plant-based, pasta sauce, appetizer