Incredible Eggplant Meatballs made with hearty eggplant, flavor packed mushrooms, garlic, and Italian seasoning. Kid-friendly and perfect for spaghetti and meatball dinners! Vegetarian and Gluten Free!
I love meatballs of any kind. If you love them as much as I do then you will love these easy Eggplant Meatballs. These vegetarian Meatballs can be made in only a few easy steps, and are absolutely the BEST I have had yet!
This eggplant meatballs recipe is so good I had to stop myself from eating too many and the kids absolutely loved them! They are perfect for a meatless Monday feast!
Things to love about these Eggplant Meatballs
- Firm on the outside but tender on the inside
- Hearty and full of good for you veggies like eggplant and mushrooms
- So tasty and healthy!
- Easy “meatless” meatball recipe with only a few steps
- Perfect for meal prep
Ingredients needed to make eggplant meatballs
These meatballs are made of only a few simple ingredients.
How to make easy baked Eggplant Meatballs
- Roast the eggplant and mushrooms: Dice the eggplant, chop the mushrooms, place the chopped eggplant and mushrooms onto a baking sheet, drizzle them with olive oil and a sprinkle of Italian seasoning and some salt and pepper. Toss and bake in the oven at 400 degrees F for 15 minutes. Remove and let cool for a few minutes.
- Blend the veggies: Add the roasted veggies to a food processor and pulse a few times to break them down. Then combine that mixture with the rest of the ingredients and mix thoroughly. Cover and chill the mixture in the fridge for 15 minutes to set up.
- Make the meatless meatballs: After the mixture chills, roll the mixture into even-sized balls and place onto a sheet pan lined with parchment paper.
- Bake the meatballs: Preheat the oven 400 degrees F. Place the meatballs into the oven and bake them for 20-25 minutes until they are golden brown. Cook’s tip: I recommend using a small ice cream scoop to scoop the mixture out of the bowl to help ensure they are all the same size for even cooking times.
That’s it! Then you can cook these eggplant meatballs in your favorite tomato sauce and top them with some more fresh herbs, and you are ready for a “meatless” meatball feast.
You can easily store these meatballs after you make them. Simply let them cool completely and transfer them to an airtight container and keep them in the refrigerator for up to four days.
These meatballs can also be frozen. See the recipe notes below on how to freeze them.
To reheat these eggplant meatballs, place them in a pan with your favorite tomato sauce, toss them in the sauce and simmer on low for a few minutes to warm them up.
You can also reheat these meatballs in the oven on a baking sheet at 375 degrees F for 7-10 minutes.
What to serve with Eggplant meatballs
There are so many ways to enjoy these meatballs.
- On top of veggies like this Instant Pot Spaghetti Squash or these Butternut Squash Noodles.
- Pair them with a delicious salad: Such as this Easy Kale Salad, Roasted Butternut Squash and Beets Salad, Italian Chopped Salad, or this Kale and Brussel Sprout Salad.
- On top of these Instant Pot Mashed Sweet Potatoes or alongside some Mashed Butternut Squash.
- Top them with some vegan parmesan cheese.
Can you cook these meatballs in the air fryer?
Yes you can! To cook them in the air fryer: Preheat the air fryer to 390 degrees F. Spray the basket with olive oil spray and place the rolled meatballs into the air fryer basket in a single layer (not overlapping). Close and cook the meatballs for 7-10 minutes until golden brown.
Recipe Tips and Variations
- The best type of eggplant to use in these eggplant meatballs. I prefer to use a smaller eggplant with thinner skin like a graffiti eggplant since you don’t need to peel it before roasting it. You could also use a standard Italian eggplant but would need to peel it before dicing it up for roasting in this recipe since the skin is slightly thicker.
- How to pick a ripe eggplant. To choose a ripe eggplant, go for one that is small to medium in size and not too large since larger eggplant will not have as much flavor and tend to be less sweet and more bitter in taste. You also want to look for eggplant that has a smooth, shiny skin that is pretty uniform in color. Test ripeness by pressing a finger lightly on the skin of the eggplant. If it leaves an imprint then it is ripe!
- Best mushrooms to use in this eggplant meatball recipe. I always opt for baby Bella (cremini) or portobello mushrooms in all of my recipes since they are meatier in taste and pack more nutrition than white button mushrooms or shitake mushrooms.
- If you don’t want to use cashews, you can pulse other types of nuts like walnuts or almonds. Breadcrumbs also work fine in place of the cashews but I really love the added texture that the pulsed nuts give these meatballs.
- Can you freeze eggplant meatballs? Yes, you can! See recipe notes for how to freeze and reheat these meatballs.
Here are some more meatless recipes you may also enjoy!
Looking for more meatless recipes! Here are a few I absolutely love!
- Amazing Portobello Mushroom Parmesan
- Butternut Squash Vegan Meatballs
- Healthy Black Bean Burger
- Chickpea Cauliflower Burger
- Kale and Squash Quinoa Patties
Other healthy meatball recipes to try!
- Healthy Turkey Meatballs
- 20 Minute Greek Meatballs
- Healthy Ground Chicken Meatballs
- Turkey Zucchini Meatballs
Did you make this baked eggplant meatballs recipe? If you did, then please leave a rating and comment below. You can also tag me on Instagram @pinchmegoodfood so I can see your creation.
This recipe and post have been updated with additional process photos and an updated recipe card.Print