If you are craving something comforting and bursting with flavor that also embraces a vegetarian twist, this Eggplant Parmesan Meatballs Recipe is an absolute must-try. These tender, deliciously herbed eggplant meatballs soak up rich marinara sauce, topped with creamy ricotta and a sprinkle of Parmesan, delivering all the classic charm of Eggplant Parmesan in fun, bite-sized form. Whether you’re serving these for a cozy weeknight dinner or impressing friends at your next gathering, these meatballs bring a satisfying and wholesome experience that will have everyone asking for seconds.
Ingredients You’ll Need
Every ingredient in this recipe is simple, yet crucial for creating the perfect balance of taste, texture, and vibrant color in your Eggplant Parmesan Meatballs. From the hearty eggplant to the fresh parsley, each element plays a delicious role in crafting this beloved classic with a twist.
- Eggplant (1 1/2 lbs, cubed): The star of the dish, providing a tender, meaty base with subtle earthiness.
- Extra-virgin olive oil (6 Tbsp, divided): Adds richness and helps in roasting and browning the meatballs beautifully.
- Kosher salt (3/4 tsp): Elevates all the flavors simultaneously without overpowering them.
- Seasoned breadcrumbs (1 cup plus 2 Tbsp): Essential for binding the meatballs and adding texture; seasoning brings Italian-inspired notes.
- Grated Parmesan cheese (1/3 cup, plus extra): Adds a nutty, savory depth and perfect finishing garnish.
- Fresh parsley (1/4 cup, chopped): Brightens the dish with a pop of fresh herbal aroma and color.
- Egg and extra yolk (1 whole egg + 1 yolk, whisked): Help the mixture bind together for perfectly shaped meatballs.
- Garlic (3 cloves, minced): Brings aromatic warmth and classic Italian flavor.
- Black pepper (1/2 tsp): Adds gentle heat and complexity.
- Onion powder (1/2 tsp): Enhances the flavor with subtle sweetness and depth.
- Marinara sauce (24 oz jar): The rich tomato sauce that infuses the meatballs with moisture and tang.
- Whole-milk ricotta cheese (1/2 cup): Creamy dollops on the meatballs for luscious indulgence.
- Crusty bread (for serving): Perfect for sopping up every last bit of marinara and cheese.
How to Make Eggplant Parmesan Meatballs Recipe
Step 1: Roast the Eggplant
Start by preheating your oven to 375ºF and cutting your eggplant into 1-inch cubes. Toss the cubed eggplant with 3 tablespoons of olive oil and kosher salt, then spread them evenly in a baking dish. Roast the eggplant for 30 minutes, flipping once halfway through, until tender and slightly caramelized. Once done, let it cool for about 15 to 20 minutes — this step softens the eggplant perfectly, ensuring a tender texture in your meatballs.
Step 2: Prepare the Meatball Mixture
After the eggplant has cooled, place it in a food processor and pulse it until finely chopped but not pureed—about 10 to 12 pulses. Then add your breadcrumbs, Parmesan, parsley, eggs, garlic, black pepper, and onion powder. Pulse a few more times to mix everything together evenly. If you prefer, you can also combine all the ingredients by hand in a bowl. This mixture is the flavorful heart of your Eggplant Parmesan Meatballs Recipe.
Step 3: Form and Brown the Meatballs
Shape the mixture into 20 mini meatballs, about 2 tablespoons each. Heat 2 tablespoons of olive oil in a large skillet over medium heat and cook half the meatballs for 6 to 7 minutes, turning to brown every side. You want them golden and slightly crispy on the outside. Add an extra tablespoon of oil if needed before cooking the remaining batch. This browning adds wonderful texture and depth of flavor.
Step 4: Bake with Marinara and Ricotta
Next, spread your marinara sauce evenly in the same baking dish you used for the eggplant. Arrange the browned meatballs on top and dot them with generous spoonfuls of ricotta cheese. Bake at 375ºF for 15 to 18 minutes until the sauce bubbles and everything is heated through. This final bake finishes the meatballs perfectly and melds all the flavors together.
How to Serve Eggplant Parmesan Meatballs Recipe
Garnishes
To add a fresh and vibrant finishing touch to your dish, sprinkle plenty of extra Parmesan cheese and chopped parsley over the hot meatballs just before serving. The fresh herbs and cheese bring brightness as well as an inviting appearance that makes the dish impossible to resist.
Side Dishes
Eggplant Parmesan Meatballs go beautifully with crusty bread, which is ideal for scooping up the luscious marinara and ricotta. For a complete meal, pair them with a bright green salad or some garlic-roasted vegetables—heavy on the garlic, of course! The combination balances richness with freshness, making for a satisfying and well-rounded dinner.
Creative Ways to Present
If you want to impress with presentation, serve these meatballs on a bed of al dente pasta or creamy polenta. You can also make sliders with soft rolls, layering meatballs with extra sauce and melted mozzarella for a fun twist. Whatever way you choose, these eggplant meatballs delight with every bite.
Make Ahead and Storage
Storing Leftovers
Leftover Eggplant Parmesan Meatballs store perfectly in an airtight container in the refrigerator for up to 3 days. Keep the marinara sauce separate if possible to retain the best texture of the meatballs, then reheat gently when ready to eat.
Freezing
These meatballs freeze beautifully! Arrange cooled meatballs on a baking sheet lined with parchment and freeze until solid. Then transfer to a freezer-safe container or bag. Freeze for up to 2 months to enjoy later without losing flavor or texture.
Reheating
To reheat, place the meatballs in a baking dish with marinara sauce and cover with foil. Warm them in a 350ºF oven for 15 to 20 minutes until heated through. Alternatively, warm gently in a skillet over low heat, adding a splash of water or sauce to keep them moist.
FAQs
Can I make these meatballs vegan?
Absolutely! Swap out the egg and Parmesan for vegan alternatives, and use vegan ricotta or omit it entirely. Just make sure your breadcrumbs are vegan-friendly. The roasted eggplant and herbs will still deliver plenty of flavor.
Is it necessary to roast the eggplant before blending?
Yes, roasting softens the eggplant and reduces bitterness while concentrating its natural sweetness. It’s a crucial step for creating the tender, flavorful base of the meatballs.
Can I bake the meatballs instead of pan-frying?
Yes, baking is a good alternative if you want to avoid extra oil. Arrange the formed meatballs on a parchment-lined baking sheet and bake at 375ºF for about 20 minutes, turning halfway, until browned and cooked through.
How do I prevent the meatballs from falling apart?
The combination of breadcrumbs, eggs, and cheese binds the mixture nicely. Make sure not to overprocess the eggplant so the mixture retains some texture. If the mixture feels too wet, add a little more breadcrumbs.
Can I use a different type of cheese?
Parmesan adds a nutty, savory flavor that is key, but you can experiment with Pecorino Romano or Asiago for a slightly different twist. Just avoid milder cheeses that won’t bring enough sharpness to the dish.
Final Thoughts
There’s something truly magical about transforming humble eggplant into these golden, flavorful meatballs that are perfect for sharing or savoring solo. This Eggplant Parmesan Meatballs Recipe brings warmth, comfort, and Italian-inspired goodness to your table with every bite. I wholeheartedly encourage you to bring this dish into your kitchen and enjoy the delicious satisfaction it delivers—you’ll be reaching for this recipe again and again!
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Eggplant Parmesan Meatballs Recipe
- Total Time: 1 hour
- Yield: 5 servings
- Diet: Vegetarian
Description
Eggplant Parmesan Meatballs combine the beloved flavors of classic Eggplant Parmesan into bite-sized vegetarian meatballs. These flavorful meatballs are roasted, sautéed, and baked with marinara sauce and ricotta cheese, making a comforting and hearty dish perfect for serving with crusty bread for dipping.
Ingredients
Eggplant Meatballs
- 1 1/2 lbs. eggplant, cut into 1×1-inch cubes (about 2 medium globe eggplants)
- 6 Tbsp. extra-virgin olive oil, divided
- 3/4 tsp. kosher salt
- 1 cup, plus 2 Tbsp. seasoned breadcrumbs (or plain breadcrumbs mixed with 1 tsp. Italian seasoning)
- 1/3 cup grated Parmesan cheese (plus more for garnish)
- 1/4 cup chopped fresh parsley
- 1 whole egg, plus 1 egg yolk, whisked
- 3 garlic cloves, thinly sliced or minced
- 1/2 tsp. black pepper
- 1/2 tsp. onion powder
Assembly & Serving
- 1 (24-oz.) jar marinara sauce
- 1/2 cup whole-milk ricotta cheese
- Crusty bread for serving
Instructions
- Roast the Eggplant: Preheat your oven to 375ºF. Place the cubed eggplant in a 13×9-inch baking dish, toss with 3 tablespoons of olive oil and kosher salt to coat evenly. Roast for 30 minutes, stirring halfway through to ensure even cooking. Once done, remove from oven and let the eggplant cool for 15 to 20 minutes until it is easy to handle.
- Prepare the Eggplant Mixture: Transfer the roasted eggplant to a food processor and pulse about 10 to 12 times until finely chopped but not pureed. Add the seasoned breadcrumbs, grated Parmesan cheese, parsley, eggs, garlic, black pepper, and onion powder. Pulse again until everything is well combined to form a cohesive mixture. Alternatively, mix the ingredients by hand if preferred.
- Form and Brown the Meatballs: Shape the mixture into 20 mini meatballs, each about 2 tablespoons in size. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add half of the meatballs and cook for 6 to 7 minutes, turning occasionally, until all sides are nicely browned. Remove and repeat with the remaining meatballs, adding an additional tablespoon of oil to the skillet as necessary.
- Assemble and Bake: Spread the marinara sauce evenly in the same 13×9-inch baking dish used for roasting the eggplant. Arrange the browned meatballs carefully over the sauce. Dot the meatballs and sauce with spoonfuls of ricotta cheese. Bake in the oven at 375ºF for 15 to 18 minutes until the sauce is bubbly and the ricotta is warmed through.
- Serve: Garnish the hot meatballs with extra fresh chopped parsley and Parmesan cheese. Serve warm with crusty bread alongside for dipping and enjoying the delicious sauce.
Notes
- Roasting the eggplant before pulsing removes excess moisture and enhances the flavor.
- You can substitute seasoned breadcrumbs with plain breadcrumbs plus Italian seasoning for convenience.
- Ensure meatballs are well browned for best texture and flavor before baking in sauce.
- Whole-milk ricotta adds creaminess; you can substitute ricotta with part-skim if preferred.
- This dish is vegetarian but not vegan due to eggs, cheese, and ricotta.
- Serve immediately to enjoy the melty ricotta and warm meatballs fresh from the oven.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
