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Roasted Eggplant Meatballs (Vegetarian)

Savory Roasted Eggplant Meatballs (Vegetarian) You’ll Love

Delicious Roasted Eggplant Meatballs offer a flavorful vegetarian alternative that everyone will enjoy.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 meatballs
Course: Appetizers
Cuisine: Vegetarian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 2 whole eggplants You can substitute with zucchini for a lighter twist.
  • 2 Tbsp extra virgin olive oil Adds richness and moisture during roasting.
  • ½ cup cooked quinoa Use cooked rice if quinoa is unavailable.
  • 1 cup plain bread crumbs Opt for gluten-free breadcrumbs if needed.
  • ¼ cup grated pecorino cheese Substitute with nutritional yeast for a vegan alternative.
  • ¼ cup grated parmesan cheese You can omit it for a dairy-free version.
  • 3 cloves garlic, minced Infuses a robust flavor.
  • ¼ cup freshly chopped basil Use dried basil if fresh herbs aren’t available.
  • 1 tsp fresh or dried oregano Choose based on what you have on hand.
  • 2 whole eggs Substitute with flaxseed meal mixed with water for a vegan option.
  • ¼ tsp salt Elevates all flavors.
  • To taste fresh cracked black pepper Adjust based on your preference.
For Serving
  • 2 to 3 cups marinara sauce Choose your favorite store-bought or homemade variety.

Equipment

  • oven
  • Baking sheet
  • Food processor

Method
 

Step-by-Step Instructions
  1. Begin by preheating your oven to 450°F (232°C).
  2. Wash and cube the two eggplants into bite-sized pieces. Toss these cubes with olive oil and a sprinkle of salt.
  3. Spread the seasoned eggplants on a baking sheet and roast for about 20 minutes, flipping halfway through.
  4. While the eggplants are roasting, cook the quinoa according to package instructions.
  5. Once roasted, pulse the eggplant in a food processor until finely chopped.
  6. Lower the oven temperature to 400°F (204°C).
  7. In a large bowl, combine chopped eggplant, cooked quinoa, bread crumbs, cheeses, garlic, basil, oregano, eggs, salt, and black pepper.
  8. Shape the mixture into small meatballs, about 1.5 to 2 inches in diameter, and arrange on a baking sheet.
  9. Bake the meatballs for approximately 25 minutes, or until golden brown and firm.

Nutrition

Serving: 1meatballCalories: 120kcalCarbohydrates: 10gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 150IUVitamin C: 4mgCalcium: 70mgIron: 1mg

Notes

Store leftover roasted eggplant meatballs in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a single layer until firm.

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