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Eggplant Parmesan Meatballs Recipe

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4 from 47 reviews

These Eggplant Parmesan Meatballs are a delightful vegetarian twist on the classic Italian favorite. Tender eggplant cubes are seasoned, combined with breadcrumbs, Parmesan, and herbs, then baked into crispy meatballs before being simmered in rich marinara sauce. Topped with creamy ricotta and extra Parmesan, they make a perfect appetizer or main dish served alongside crusty bread.

Ingredients

Main Ingredients

  • 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

For Sauce and Serving

  • 1 (24-oz.) jar marinara sauce
  • 1/2 cup whole-milk ricotta cheese
  • Crusty bread for serving

Instructions

  1. Prepare the Eggplant: Start by cutting the eggplant into 1×1-inch cubes. This ensures even cooking and the right texture for the meatballs.
  2. Cook the Eggplant: Heat 3 tablespoons of olive oil in a skillet over medium heat. Add the cubed eggplant along with 3/4 teaspoon kosher salt, and cook until the eggplant is softened and lightly browned, about 8-10 minutes. Remove from heat and let cool slightly.
  3. Mix the Meatball Ingredients: In a large bowl, combine the cooked eggplant, seasoned breadcrumbs, grated Parmesan, chopped parsley, whisked whole egg and egg yolk, sliced or minced garlic, black pepper, and onion powder. Mix thoroughly until the mixture holds together well.
  4. Form the Meatballs: Using your hands, shape the mixture into evenly sized balls about 1.5 inches in diameter. This will help them cook uniformly.
  5. Brown the Meatballs: Heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking until golden brown on all sides, about 4-5 minutes per batch. Remove and drain on paper towels.
  6. Simmer in Marinara Sauce: In a large pan or skillet, pour the marinara sauce and bring to a gentle simmer. Carefully add the browned meatballs to the sauce and cook for 10-12 minutes to allow flavors to meld and the meatballs to cook through.
  7. Add Ricotta Cheese: During the last few minutes of simmering, dollop the ricotta cheese on top of the meatballs, letting it soften and warm inside the sauce.
  8. Serve: Transfer the meatballs and sauce to a serving dish, sprinkle generously with additional grated Parmesan, and serve with crusty bread to soak up the sauce.

Notes

  • For best results, use fresh Italian parsley for a bright herbal flavor.
  • If you prefer a gluten-free version, substitute the breadcrumbs with gluten-free alternatives.
  • Make sure the eggplant is cooked until soft to avoid a bitter taste.
  • These meatballs can be baked instead of pan-fried for a lighter option; bake at 375°F (190°C) for 20-25 minutes, turning halfway through.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipethrive.com/eggplant-parmesan-meatballs-recipe/