• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Inside The Rustic Kitchen
  • Recipe Index
  • FREE Italian Food Club
  • Tips & Tricks
  • About Us & Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • My Recipe Box
  • About us
  • Subscribe!
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Mains

    Eggplant Meatballs in Tomato Sauce (meat-free)

    Published: Jan 23, 2021, Last updated: Oct 12, 2021 by Emily This post may contain affiliate links.

    100 shares
    • Facebook
    • Yummly
    • Reddit
    Recipe Print

    Incredible Eggplant Meatballs served in a rich tomato sauce. These "meatballs" are completely meat-free made with roasted eggplant, herbs, egg and breadcrumbs. Serve them on top of creamy polenta for a hearty and comforting Italian meal.

    Eggplant meatballs in tomato sauce sitting on top of a bowl of polenta

    If you're looking for a good veggie meatball recipe that delivers on both flavour and texture look no further.

    Not only are these baked eggplant meatballs hearty, healthy and utterly delicious they also retain their perfect round shape and have an amazing meatball texture.

    I love to serve them in a simple tomato sauce with creamy polenta, Italian roast potatoes or grilled veggies but you can serve them with pretty much anything you like.

    See our step by step recipe below with helpful photos and recipe video plus all the tips you need!

    Love, traditional Polpette too? We also have a recipe for the most delicious classic Italian meatballs in tomato sauce.

    Jump to:
    • Ingredients - what you need
    • Step by step photos and recipe instructions
    • Recipe tips and FAQs
    • More eggplant recipes you might like
    • 📖 Full Recipe

    Ingredients - what you need

    To make the eggplant meatballs you'll need; 2 medium-sized eggplant (aubergines), egg, breadcrumbs, parmesan, pine nuts, red pepper flakes, fennel seeds, and oregano.

    To make a simple tomato sauce to serve with them you'll need; passata (tomato puree/crushed strained tomatoes), fresh garlic, basil, salt, and pepper.

    See the photo below that shows you all the ingredients you need!

    An overhead shot of all the ingredients you need to make eggplant meatballs

    Step by step photos and recipe instructions

    Make the meatballs

    Cut each end off of the eggplants and trim off the skin with a sharp knife. Cut the eggplant into 1 inch sized cubes and lay out evenly on a baking tray.

    Drizzle over 2-3 tablespoon of olive oil and toss the eggplant to coat it in oil. Bake for 15-20 minutes until slightly golden and cooked through. Remove from the oven and let it cool for 5-10 minutes.

    Step by step photos showing how to roast eggplant and blend it with other meatball ingredients

    Once cooled slightly add it to a food processor with the pine nuts, parmesan, breadcrumbs, egg, fennel seeds, red pepper flakes, oregano, and salt. Blitz everything until smooth but still has some texture.

    Brush a baking tray with olive oil then roll the eggplant mixture into 1.5 inch balls (you should get around 16 balls). Wet your hands with cold water if the mixture gets sticky.

    Step by step photos showing how to roll eggplant meatballs

    Lay the meatballs on the baking sheet and brush lightly with more olive oil. Bake in the oven for 20-25 minutes until slightly golden on top.

    Make the sauce

    While the meatballs are baking make the sauce. Finely chop the garlic and add to a large skillet or frying pan with ½ tablespoon of olive oil. Once fragrant add the passata/tomato puree and water with a pinch of salt and pepper.

    Step by step photos showing how to make a tomato sauce for eggplant meatballs

    Simmer the sauce for 10 minutes until thickened slightly then stir in a small handful of fresh basil.

    Serve the meatballs topped with some tomato sauce with polenta, pasta or grilled vegetables.

    Recipe tips and FAQs

    • Don't let them sit in the sauce for too long - the longer the meatballs sit in the sauce the more sauce they will absorb and softer they will become. I recommend tossing them in the sauce right before serving.
    • Variations - you can easily adjust the flavour by adding in different herbs, spices or lemon zest.
    • Garlic - I don't add garlic to the meatballs because I serve them in a tomato sauce with garlic.
    • Brush them with oil - make sure to brush the baking tray with oil so they don't stick and brush the meatballs with oil so they get a nice light golden crispy outside.
    • Leftovers - leftover meatballs in sauce will soften but can be stored in the fridge for 1-2 days.
    How do I prepare these in advance?

    You can prepare and bake the meatballs and prepare the sauce in advance but keep them stored separately in the fridge. When ready to eat re-heat them then add the meatballs to the sauce right before serving.

    Can they be frozen?

    Yes, baked or unbaked eggplant meatballs can be frozen. Thaw completely then bake in the oven until golden and crispy.

    A close up of an eggplant meatball cut in half

    More eggplant recipes you might like

    • Italian Stuffed Eggplant (Mozzarella and Tomato)
    • Eggplant Parmigiana (Parmigiana di Melanzane)
    • Eggplant Lasagna with Prosciutto and Mozzarella
    • Eggplant Rollatini with Spinach and Ricotta
    • Eggplant Pasta Alla Norma

    If you’ve tried these Eggplant Meatballs or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

    📖 Full Recipe

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
    Save RecipeSaved!
    Prevent your screen from going dark
    A close up of eggplant meatballs on top of polenta
    Print Pin
    No ratings yet

    Eggplant Meatballs

    Incredible Eggplant Meatballs served in a rich tomato sauce. These "meatballs" are completely meat-free made with roasted eggplant, herbs, egg and breadcrumbs. Serve them on top of creamy polenta for a hearty and comforting Italian meal.
    Course Main Course
    Cuisine Modern Italian
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 4 servings (16 meatballs)
    Calories 401kcal
    Author Emily Kemp

    Ingredients

    For the meatballs

    • 2 medium sized eggplant (aubergines)
    • ½ cup fine breadcrumbs (80g)
    • ¼ cup pine nuts (35g)
    • ½ parmesan finely grated (30g)
    • 1 medium egg
    • ½ teaspoon red pepper flakes chilli flakes
    • ½ teaspoon fennel seeds
    • 1 teaspoon dried oregano
    • 1 teaspoon fine sea salt
    • 3-4 tablespoon olive oil

    For the sauce

    • 2 cloves garlic
    • 2 cups passata (tomato puree/crushed strained tomatoes) (500g)
    • 1 cup water (240ml)
    • 1 small handful fresh basil
    • ½ tablespoon olive oil
    • Salt and pepper

    Instructions

    • Preheat the oven to 400F (200C).
    • Cut each end off of the eggplants and trim off the skin with a sharp knife. Cut the eggplant into 1 inch sized cubes and lay out evenly on a baking tray.
    • Drizzle over 2-3 tablespoon of olive oil and toss the eggplant to coat it in oil. Bake for 15-20 minutes until slightly golden and cooked through. Remove from the oven and let it cool for 5-10 minutes.
    • Once cooled slightly add it to a food processor with the pine nuts (¼ cup/35g), parmesan (½ cup/30g), breadcrumbs (½ cup/80g), egg (1 medium), fennel seeds (½ tsp), red pepper flakes (½ tsp), oregano (1 tsp) and salt (1 tsp). Blitz everything until smooth but still has some texture.
    • Brush a baking tray with olive oil then roll the eggplant mixture into 1.5 inch balls (you should get around 16 balls). Wet your hands with cold water if the mixture gets sticky.
    • Lay the meatballs on the baking sheet and brush lightly with more olive oil. Bake in the oven for 20-25 minutes until slightly golden on top.

    Make the sauce

    • While the meatballs are baking make the sauce. Finely chop the garlic (2 cloves) and add to a large skillet or frying pan with ½ tablespoon of olive oil. Once fragrant add the passata/tomato puree (2 cups/500g) and water (1 cup/240ml) with a pinch of salt and pepper.
    • Simmer the sauce for 10 minutes until thickened slightly then stir in a small handful of fresh basil.
    • Serve the meatballs topped with some tomato sauce with polenta, pasta or grilled vegetables.

    Notes

    • Don't let them sit in the sauce for too long - the longer the meatballs sit in the sauce the more sauce they will absorb and softer they will become. I recommend tossing them in the sauce right before serving.
    • Variations - you can easily adjust the flavour by adding in different herbs, spices or lemon zest.
    • Garlic - I don't add garlic to the meatballs because I serve them in a tomato sauce with garlic.
    • Brush them with oil - make sure to brush the baking tray with oil so they don't stick and brush the meatballs with oil so they get a nice light golden crispy outside.
    • Leftovers - leftover meatballs in sauce will soften but can be stored in the fridge for 1-2 days.
    • Freezing - the meatballs are best frozen separately from the sauce.

    Nutrition

    Calories: 401kcal | Carbohydrates: 41g | Protein: 12g | Fat: 23g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 911mg | Potassium: 1205mg | Fiber: 11g | Sugar: 16g | Vitamin A: 895IU | Vitamin C: 19mg | Calcium: 189mg | Iron: 5mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Mains

    • Chicken in Puttanesca sauce in a bowl with polenta sitting on a wooden surface.
      Chicken Puttanesca
    • Two stuffed eggplants on a scalloped edged plate with basil scattered around.
      Italian Stuffed Eggplant (Mozzarella and Tomato)
    • A close up of a veal cutlet cut in half with parmesan cream and prosciutto on top
      Breaded Veal Cutlets with Parmesan Cream
    • An overhead shot of a skillet with chicken baked in tomato sauce and topped with mozzarella
      Chicken Sorrentina (Pollo alla Sorrentina)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Ciao, we're Emily and Nathan. Our years living in Italy taught us how to cook authentic and delicious Italian food. We're here to help you put a beautiful meal on the table with tried and tested recipes you can trust. more about us!

    As seen in

    A collage of high profile online publication logos

    Popular Recipes

    • an overhead shot of a tiramisu in a dish with a slice out
      Tiramisu - Authentic Recipe!
    • Mushroom Ravioli With Parmesan Cream Sauce
    • Eggplant Parmigiana (Parmigiana di Melanzane)
    • Close up of an Italian beef ragu in a bowl
      Italian Beef Ragu - A Classic Recipe
    • An overhead shot of lobster ravioli in a bowl
      Lobster Ravioli with Vodka Cream Sauce
    • Italian tomato sauce in a saucepan with two slices of ciabatta bread
      Authentic Italian Tomato Sauce - Quick, Easy & Delicious

    Footer

    ↑ back to top

    About

    • About Us & Contact
    • Privacy Policy & Disclosure
    • Accessibility Statement

    My Recipe Box

    • Sign up for email updates and save all your favourite recipes!

    Recipes

    • Pasta
    • Mains
    • Desserts

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © 2022 Inside the Rustic Kitchen

    100 shares