Vegetarian “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! Vegetarian, kid-friendly and perfect for spaghetti and meatball dinners!

If you love meatballs as much as I do but want an easy vegetarian meatball recipe then this is the perfect recipe for you. These Eggplant Meatballs are baked, no frying in oil, made in only a few easy steps, made from whole food ingredients and are absolutely the BEST “meatless” meatballs I have ever had! Are you excited???? I am! They don’t fall apart, resemble traditional meatballs and get this….they are loaded with veggies like eggplant and mushrooms. YIPPEE!!!

These were so good I had to stop myself from eating too many, ha ha!

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

What’s not to love?

I am literally bursting with excitement over these! I know, I am weird but I just adore healthy, easy recipes that are simply DELICIOUS!

Here is how I MADE these very EASY Eggplant Meatballs

First: Roast the eggplant and mushrooms to get them nice and soft and bring out their vibrant flavors.

Then just pulse the cooked eggplant and mushrooms in a food processor and combine with the rest of the ingredients:

• Breadcrumbs
• Cashews – pulsed in a food processor
• Parmesan cheese
• Herbs – cilantro, basil, oregano
• Garlic
• Egg
• Tomato paste
• Worcestershire sauce
• Salt and pepper

Roll the mixture into even size balls and bake on a sheet pan in a 400 degree F oven for 20 minutes.

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.

Eggplant Meatballs - Baked

Yield: 15

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Vegetarian "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! Vegetarian, kid-friendly and perfect for spaghetti and meatball dinners!

Print

Ingredients

• 1 medium size eggplant diced - 2 cups
• 1 pint Baby Bella mushrooms diced - 2 cups
• 2 tablespoons olive oil
• 1 tablespoon thyme
• Salt and pepper
• 1/2 cup cashews pulsed in a food processor
• 1/2 cup shredded parmesan cheese
• 1/2 cup breadcrumbs
• 2 tablespoons tomato paste
• 1 tablespoon worcesterchire sauce
• 2 tablespoons minced cilantro
• 2 cloves of garlic minced
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 egg lightly whisked

Instructions

1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
2. Add the diced eggplant to a medium size mixing bowl, drizzle on 1 tablespoon of olive oil and some salt and pepper and toss to coat. Spread the eggplant out evenly on half of the baking sheet.
3. Add the sliced mushrooms to the same mixing bowl you tossed the eggplant in and drizzle them with 1 tablespoon of olive oil and toss to coat. Sprinkle on the 1 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.
4. Lay the mushrooms out evenly on the other half of the baking sheet that the eggplant is on and bake for 10-12 minutes in the preheated oven.
5. Once the veggies are done, set them aside to cool for a few minutes.
6. Once the veggies are cooled add them to the bowl of a food processor and pulse until they are minced and resemble ground meat. Pour the mixture into a medium size mixing bowl.
7. Add the rest of the ingredients and mix. I just used my hands but you can use a rubber spatula to mix everything up.
8. Line a baking sheet with parchment paper and turn the oven down to 400 degrees F.
9. Using an ice cream scoop or just your hands, form about 15 even size balls with the mixture and place them evenly onto the parchment lined baking sheet.
10. Bake in the 400 degree oven for 20 minutes.
11. Toss in your favorite tomato sauce and ENJOY!

Notes

1. I used just one medium size mixing bowl and one baking sheet to make these.
2. To make these vegan you can sub the egg with flax egg and sub the parmesan with vegan parmesan cheese.
3. You can store these in an airtight container for up to 3 days! To reheat just warm them in a pan on the stovetop with your favorite tomato sauce or in the microwave.

Nutrition Information:

Yield: 5 Serving Size: 3
Amount Per Serving: Calories: 182 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 26mg Sodium: 233mg Carbohydrates: 18g Fiber: 5g Sugar: 3g Protein: 12g

Here are some more EGGPLANT recipes to try!

Low Carb Eggplant Parmesan

Easy Baked Eggplant Fries

Roasted Eggplant Casserole from the Savory Tooth