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.
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
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!
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.
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.
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.
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.
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.
Yes, baked or unbaked eggplant meatballs can be frozen. Thaw completely then bake in the oven until golden and crispy.
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
Eggplant Meatballs
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
- 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.
Leave a Reply