Name: Eggplant Parmesan Meatballs
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 Medium – Eggplant (diced); 1 cup – of Marinara sauce; 6 tbsp – Olive oil; Pink salt to taste; 1 cup – of Panko Breadcrumb; 1/3 cup – Vegan Parmesan cheese; 2 – Green chilly chopped; 3/4 th cup – Parsley/ coriander chopped; 4 cloves – Garlic minced; 1/3 rd cup – Vegan Ricotta cheese or plain cheese; 1 tsp – Black pepper powder; 1/2 tsp – Onion powder; 2 tbsp – Breadcrumb (crusting); 1 medium – Onion (chopped); 1 cup – Frozen green peas; Water as required

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Vegan Eggplant Parmesan Meatballs have all the flavors you love about Eggplant Parmesan. To serve these eggplant meatballs, you should serve them with marinara sauce, and vegan ricotta cheese for that cheese flavor. This is a vegan version that I made here.

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I had an epiphany the other night – while wondering what to do with the eggplant that had been sitting in the fridge – and came up with an idea: how about making eggplant parmesan into meatballs?

There you go! You now know how Eggplant Parm “Meatballs” are made which I am going to show you below. My family loved them! They were a big hit with my friends as well. It’s excellent as an appetizer or as a main dish with a salad on the side.

This “meatball” recipe is simple to make and fantastic. It’s time to cook!

With a base of marinara sauce with roasted eggplant, and toasted bread crumbs these Vegan Meatballs have a rich and robust flavor that even meat lovers can get behind! Serve them over pasta with homemade spaghetti sauce or as an appetizer with delicious marinara sauce as the base for dipping.

About Eggplant Parmesan Recipe Meatballs

This healthy eggplant meatball is one of Italy’s unsung heroes, because it’s tender, filling, and filled with Vegan Parmesan cheese (here in this recipe) and herbs.

One of the comforting Italian dishes is eggplant parmesan. Vegetarians and meat-eaters alike will enjoy this hearty vegetarian dish.

Mini versions of eggplant parmesan are sweet and cheesy. Delicious eggplant parmesan flavors with less work! Firstly, let me say that I am a huge fan of eggplant Parmesan. Growing up, there was one night when I could eat the cheesiest thing possible. But later I slowly turned myself making the vegan version.

This vegan meatball recipe is what you’ve been looking for if you want flavorful meatballs that aren’t dry. For an Italian-inspired taste, this recipe uses hearty roasted eggplant and a handful of spices.

You won’t even miss the meat if you serve this with marinara or homemade pasta sauce!

What is the secret to keeping vegan meatballs from falling apart?

I used bread crumbs to make the meatballs stick together because roasted eggplant does not have the texture of meat. Nevertheless, keep these other tips in mind:

Overprocessing the eggplant is not recommended. If you’re pulsing your mixture in your food processor, make sure you only pulse as much as you need to combine the ingredients. The texture of eggplant becomes doughy and somewhat watery when it is over-processed.
The mixture for meatballs should be chilled. You can leave the eggplant meatball mixture in the refrigerator for several hours or overnight once it is mixed. So that the vegan meatballs are ready quickly and easily at dinner, I like to make the mixture in advance.
You can also add chickpea flour. It might help your meatballs to hold together. Just add some chickpea flour as you do with falafel.
Eggplant Parmesan Meatballs

Ingredients

2 Medium – Eggplant (diced)
1 cup – of Marinara sauce
6 tbsp – Olive oil
Pink salt to taste
1 cup – of Panko Breadcrumb
1/3 cup – Vegan Parmesan cheese
2 – Green chilly chopped
3/4 th cup – Parsley/ coriander chopped
4 cloves – Garlic minced
1/3 rd cup – Ricotta cheese (plain)
1 tsp – Black pepper powder
1/2 tsp – Onion powder
2 tbsp – Breadcrumb (crusting)
1 medium – Onion (chopped)
1 cup – Frozen green peas
Water as required

Eggplant – Approximately 2 medium globe eggplants are needed for this recipe, which is 1 & 1/2 lbs of eggplant. This is the most commonly found variety in the produce section, with large, seedy eggplants with dark purple skin. You can tell that you’ve found ripe and fresh eggplant by its shiny skin and its firmness.

Breadcrumbs – You may also use plain breadcrumbs and season them yourself in place of seasoned breadcrumbs. A teaspoon will do. Mix dried herbs or Italian seasoning if you have any on hand. To make gluten-free, I like to use this gluten-free breadcrumb.

Parmesan/Nutritional Yeast – You will need 1/3 cup grated Vegan Parmesan cheese(If not vegan) that you can either grate yourself or buy pre-grated. You can make this dish dairy-free by using homemade pine nut Parmesan or nutritional yeast.

Garlic – Three cloves (*1 tbsp) of minced fresh garlic give these meatless balls their distinctive flavor. Alternatively, if you don’t have fresh garlic on hand, use 1 tbsp of granulated garlic.

Herbs and Seasonings – With garlic, basil, parsley, or coriander leaves, pink salt to taste, and black pepper powder. A mix of Italian seasoning is also an option.

For the sauce – My favorite way to serve these eggplant meatballs is with marinara sauce and vegan ricotta cheese. You can also make spaghetti or pasta sauce. I like Rao’s brand of marinara the best, but any brand will work. I used almond-based ricotta such as Kite Hill’s would be the best option for making this recipe dairy-free.

Oil – Use any vegetable oil or olive oil for frying or baking in the oven.

Check out the Eggplant Parmesan Meatballs video :

How to make Eggplant Parmesan Meatballs recipe step by step with photo:

In a baking tray, place parchment paper and add the diced eggplant season the eggplant with pink salt and little oil.
Mix well. Bake the eggplant at 350° F for 20minutes.
After baking keeps it in the fridge for 10 minutes. After 10 minutes put the baked eggplant in the food processor.
Grind it in a coarse paste. Take it out in a large mixing bowl.
In a large mixing bowl add the baked eggplant mixture. Add panko breadcrumbs, vegan parmesan cheese, parsley leaves chopped, onion powder, garlic cloves chopped, and black pepper powder.
Wash your hands well and then mix everything nicely.
Take a portion of the mixture and make out round balls.
Prepare all in the same manner. You can bake them at 350° F for 15 mins.
In a frying pan, on medium heat add olive oil, fry the eggplant parmesan cheese balls till light golden brown.
It took me 5 to 6 minutes to have them golden brown at medium-high heat. Rotate in between. Keep it aside.
In a baking casserole, add olive oil, and onion chopped. Fry for 2 minutes till translucent.
Add green chilly chopped and frozen green peas. Saute for 2 minutes.
Add marinara sauce or pasta sauce.
Cook for 5 minutes on medium heat.
Add water and again simmer for another 5 minutes.
Add the baked or fried eggplant parmesan cheese balls.
Place vegan or plain ricotta cheese in between eggplant sauce and bake them at 375 °F for 10 minutes.
Take out after 10 minutes and sprinkle some chopped parsley or coriander leaves and grind some black pepper powder over ricotta cheese. Eggplant Parmesan meatballs are ready to be served.
Eggplant Parmesan Meatballs

Important Suggestions To Keep In Mind

You can substitute pine nut Parmesan or nutritional yeast for the Parmesan in this recipe to make it dairy-free. Good almond-based ricotta is Kite Hill’s brand.
Keeping the eggplant refrigerated in an airtight container up to two days in advance is advised. The meatball mixture can also be prepared 1 day ahead, and removed from the fridge 20 minutes before forming into balls.
Meatballs can be refrigerated for up to four days if stored in an airtight container.
Whenever you reheat meatballs in sauce, heat them in a small saucepan on the stovetop. The meatballs can be reheated in the toaster oven or in a skillet over medium heat without sauce.
The meatballs can be baked at 400°F for about 30 minutes if you wish.
There may be a need for more breadcrumbs depending on the amount of moisture you have in your eggplant and sauce.

Storage Suggestion

Meatballs can be stored in a refrigerator for up to 4 days if they are in an airtight container. Reheat in a pan or microwave before consuming.

Serving Suggestion

Over your pasta of choice, serve these meatballs as an Italian feast. When it comes to dipping, it’s impossible to go wrong with some crusty Italian bread. In addition, it will round out the meal with a bit more nutrition.

Frequently Asked Question

Vegan meatballs can be frozen?

These vegan meatballs can be frozen. Cool completely and then freeze them on a baking sheet in a single layer. To store frozen foods, use a freezer-safe container or reusable Ziploc bag. Frozen foods will last up to two months.

The frozen vegan meatballs can be transferred directly to the pan from the freezer when you are ready to cook them.

Some other easy snacks recipes you would like on my blog – Hara Bhara Stuffed Kebab, Bread Pakora (With Stuffing), Crispy Cheesy Hash Brown, Veggie Cheese Cake.

Note: A rough estimate of nutrition is provided.

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