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Eggplant Meatballs: vegan, oil-free, and the perfect recipe to share


Food shaped in “ball” form is just fun. Well, that’s because finger food and appetizers just taste better and are easy to make in big portions for any gathering. But, then again, the same cannot be said about any feast-y food (Food that needs to be prepared in large quantities). However, on the other hand, food on a stick —up whatever there’s for dinner and stack the bites on toothpicks; works like a charm. Eggplant Meatballs are awesome (and don’t require any sticks). These meatballs have no meat in them and they taste like little bites of eggplant parmesan. And its recipe contains no grains and no cheese. And no, they don’t taste like air, flakes or cardboard.

Contrary to what you might be thinking, these eggplants meatballs are hearty, savoury flavour-explosion, and (definitely) a must make recipe when you need to impress a crowd. These are perfect for kids, adults, friends, family and anyone you want to share these precious little bites with. Want to give it try? Well, we have got just the perfect Eggplant Meatball recipe(s) for you below:

Eggplant Meatballs Recipe:



Eggplant, cubed: 1 – ½ lb

Italian Seasoned Bread Crumbs: 1 Cup

All Purpose flour: 2 tablespoon

Grated Pecorino: ¼ cup

Freshly Grated Parmesan Cheese: 1/3 Cup

Egg: 1

Chopped Basil: 2 Tablespoons

Chopped Parsley: 2 Tablespoon

Garlic, minced: 3 cloves

Olive oil: 1 Tablespoon

Salt to taste

Black pepper to taste


Olive oil: 2 Tablespoons

Garlic, minced: 4 cloves

Tomato Puree: 28 Oz.

Fresh Basil

Dried Oregano

Salt to taste


  1. Add olive oil to either a large skillet or medium size saucepan, then eggplant, stirring around to coat it with the oil, water along with a pinch of salt and stir well.
  2. Cover and simmer (stirring occasionally) for about 20 minutes or until the eggplant is really soft. Transfer to a shallow bowl to cool.
  3. Now take a large bowl, add the cooked and cooled eggplant, breadcrumbs, egg, herbs, garlic, cheeses, flour and pinch of salt, mix together well then pop the mixture (covered) in the freezer for 10 minutes.
  4. Meanwhile set your oven to preheat at 375 degrees.
  5. Line a baking sheet with some parchment paper, greased with olive oil. Then grab a bowl, add some water and set it aside.
  6. Make sure that your hands are wet as you roll the “meatballs” so the mixture doesn’t stick. Once all rolled, brush the balls with a little olive oil and bake for 20 minutes, meanwhile make the sauce.
  7. In a large skillet (non-stick) add the olive oil and garlic, allow it to sizzle for a minute or two. Add the tomatoes with a splash of water. Now bring it to a simmer.
  8. Add basil, oregano and a healthy pinch of salt and let it simmer 20 minutes.
  9. Add the eggplant meatballs to the sauce, carefully spoon some of the sauce on top of the eggplant then cover and simmer for 5 minutes (not longer than 5 minutes or they will fall apart).
  10. Sprinkle more parmesan cheese on top and serve!

Vegan Eggplant Meatball Recipe:


Chia seeds: 1 tablespoon

Water: 3 tablespoons

White onion, finely diced: ½ cup

Garlic, finely minced: 3 cloves

Italian eggplant, diced and unpeeled: 1

Garbanzo beans, cooked: 1 cup

Panko breadcrumbs: 2 cups

Parsley, finely chopped and packed: 1/3 cup

Fresh basil, finely chopped and packed: ¼ cup

Nutritional yeast: ¼ cup

Salt: 1 teaspoon

Dried Oregano: 1 teaspoon

Fresh ground black pepper: ½ teaspoon


  1. Prepare the chia egg (mix the chia seeds and 3 tablespoons of water together in a small bowl) and set aside for about 15 minutes to thicken.
  2. Preheat the oven at 375°F. Meanwhile, line 2-3 large baking sheet with parchment paper.
  3. Heat a medium pan over medium heat, add 3 tablespoons of additional water. Once heated, add in the onions, garlic, and celery, and cook until translucent, about 3 to 5 minutes. You can also add more water to prevent burning and then, transfer to a large bowl.
  4. In the same pan, add another 3-4 tablespoons of water with the diced eggplant. Cook, stirring often, until it is soft and had reduced by about 1/2, which will take about 8 to 10 minutes. Be sure to add more water as needed to prevent burning.
  5. Once cooked, transfer the eggplant to the large bowl along with the garbanzo beans. Mix until everything is uniform.
  6. In a food processor, transfer about 1/2 of the mixture from the large bowl and pulse until chopped and uniform, but not pureed. Transfer this mixture to another bowl and then process the remaining mixture.
  7. Add everything back into the large bowl along with the remaining ingredients and the chia egg. Add salt to taste.
  8. Using a cookie scooper to form the meatballs and transfer them to the lined baking sheet.
  9. Transfer the meatballs to the oven and bake until firm and browned, about 24-30 minutes roughly, or until golden brown.
  10. Serve the eggplant meatballs hot and enjoy! 

Paleo Eggplant Meatball Recipe:


Large eggplant, diced: 1

Onion, medium and diced: 1

Garlic cloves, smashed: 5

Extra Virgin olive oil: 1 tablespoon

Almond flour: 1 cup

Dried basil: 1 teaspoon

Vegan Parmesan cheese, shredded: ½ cup

Egg white, beaten with a fork: 1


  1. Preheat the oven at 400°F for 5-6 minutes.
  2. Line a baking tray with parchment paper and then place the eggplant, onion, and garlic on the baking tray. Toss a bit of oil, salt and pepper.
  3. Roast in the oven for about 45 minutes, or until the vegetable has charred edges.
  4. Remove them from oven and now reduce the oven temp to 375°F.
  5. Scrape the roasted veggies into a food processor. Pulse 10 times to create a smooth blend.
  6. Transfer the veggie mixture to a large bowl and stir in the almond flour, basil, Parmesan, egg white and mix well.
  7. Roll into golf ball – size balls. And then arrange the balls on the baking tray.
  8. Bake for about 50 minutes, without turning the balls over.
  9. Make sure you let the balls cool before you try to release them completely.
  10. Enjoy your balls.

Baked Eggplant Meatballs Recipe:


Medium eggplant, peeled and diced: 2 cups

Bella baby mushrooms: 1 pint

Olive oil: 2 tablespoons

Dried thyme: 1 tablespoons

Black pepper: ¼ teaspoon

Kosher salt: 1 teaspoon

Cashew: ¾ cups

Parmesan cheese, shredded: ½ cup

Breadcrumbs: 1 cup

Large egg: 1

Tomato paste: 2 tablespoons

Worcestershire sauce: 1 tablespoon

Garlic, minced: 2 cloves

Cilantro, minced: 2 tablespoons

Dried basil: 1 tablespoon

Dried oregano: 1 tablespoon


  1. Preheat the oven at 400°F for 5-6 minutes and line a baking sheet with parchment paper.
  2. Take a medium-size mixing bowl, add the diced eggplant, drizzle olive oil and some salt and pepper and toss to coat.
  3. Spread the eggplant out evenly on half of the baking sheet.
  4. Add the sliced mushrooms to the (same) mixing bowl and, again, drizzle them with olive oil and toss to coat.
  5. Sprinkle on the one tablespoon of dried thyme and pepper and toss. Do not add salt to the mushrooms or they won’t brown as well in the oven.
  6. Lay the mushrooms out evenly on the other half of the baking sheet (that the eggplant is on) and bake for 12-15 minutes in the preheated oven. Once the veggies are cooked, set them aside to cool for a few minutes, and sprinkle the salt over the mushrooms.
  7. After the veggies are cooled, add them to the bowl of a food processor and pulse until they are minced.
  8. Pour the mixture into a medium-size mixing bowl. And, then, add the rest of the ingredients and mix.
  9. Cover and chill in the fridge for 15 minutes.
  10. Line a baking sheet with parchment paper and turn the oven down to 400 degrees F.
  11. Using an ice cream scoop or just your hands, form about 15-20 even sized balls with the mixture and place them evenly onto the parchment-lined baking sheet.
  12. Bake in the 400F degree oven for 20-25 minutes until they are nice and golden brown.
  13. Top with some fresh basil and grated parmesan, and ENJOY!

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