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
