Incredible ” meatless” meatballs made with hearty eggplant, flavor-packed mushrooms, garlic, and cilantro, formed into these crazy good balls of delicious joy that you MUST try! Kid-friendly and perfect for spaghetti and meatball dinners!
I love meatballs of any kind. If you love them as much as I do then this easy meatless meatball recipe, is for you. These Eggplant Meatballs can be made in only a few easy steps, and are absolutely the BEST I have had yet!
Are you excited???? I am! They don’t fall apart, resemble traditional meatballs, and are full of veggies like eggplant and mushrooms. YIPPEE!!!
These were so good I had to stop myself from eating too many, haha!
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
- Oh so tasty!
- Easy “meatless” meatball recipe with only a few steps
Ingredients needed to make eggplant meatballs
These meatballs are made of only a few simple ingredients.
How to make these baked Eggplant Meatballs
Roast the eggplant and mushrooms to get them nice and soft and bring out their vibrant flavors. To do this:
- Dice the eggplant
- Chop the mushrooms
- Lay the chopped eggplant and mushrooms onto a baking sheet, drizzle them with olive oil and a sprinkle of salt and pepper.
- Toss and bake in the oven at 425 degrees F for 15 minutes. Remove and let cool for a few minutes.
Then pulse the cooked eggplant and mushrooms in a food processor, combine with the rest of the ingredients and mix thoroughly.
Cover and chill the mixture in the fridge for 15 minutes to set up.
After the mixture chills, roll the mixture into even-sized balls and place onto a sheet pan lined with parchment paper.
Bake the meatballs at 400 degrees F 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 them in your favorite tomato sauce and top them with some more fresh herbs, and you are ready for a “meatless” meatball feast.
- 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.
What to eat with Eggplant meatballs
There are so many ways to enjoy these meatballs.
- Meatless meatball subs – add a few meatballs to some toasted buns and top with tomato sauce and cheese. So good!
- With spaghetti squash, tomato sauce and parmesan cheese or even pesto!
- Combine with your favorite soup or salad
- On pizza – Slice them in half and add them as a pizza topping for a vegetarian meatballs pizza! Yum!!!!
Did you try this recipe? If so, please leave a comment and rating below!
Update: This recipe and post have been updated with additional process photos and an updated recipe card.Print