This vegetarian option for homemade meatballs is easy to make and tastes just like regular meatballs. Roasted eggplant is mashed with cannellini beans to make the “meat” of the meatballs. Breadcrumbs, seasonings, Parmesan cheese and an egg are added to complete the mixture. After shaping into balls, the meatballs are baked and added to marinara sauce for a yummy vegetarian Italian dish.
Course
Entree, Vegetable
Cuisine
Italian
Prep Time20minutes
Cook Time1hour10minutes
Cooling Time20minutes
Total Time1hour30minutes
Servings4people
Ingredients
1small eggplantabout 12 ounces
1large egglightly beaten
½cupcooked white beans (cannellini or navy)or rinsed if canned, smashed with a fork
1large garlic cloveminced
½cupfinely chopped fresh basil leaves or flat-leaf parsley
½cupfinely grated Parmesan cheese
¾tspsalt
½tsppepper
1cupwhole wheat panko style breadcrumbs
Olive oil
2cupsmarinara sauce
Instructions
Preheat oven to 375. Line a rimmed baking sheet with foil and place the eggplant on top. Use a fork to prick the eggplant 4 times, then place the eggplant in the oven and roast it until it has completely collapsed and a paring knife easily slips into the center, 40 to 50 minutes. Cool the eggplant 20 minutes. Leave the oven on.
Slice eggplant in half lengthwise and use a spoon to scoop out the flesh (discard the skin). Place the roasted eggplant in a medium bowl and stir in the egg and beans. Add the garlic, basil, Parmesan, salt and pepper and stir to combine, and then mix in breadcrumbs.
Again, line the baking sheet with a clean piece of foil and lightly mist with olive oil. Shape the eggplant mixture into balls about the size of a golf ball (2 tbsp per ball; you should get about 16). Place them on the prepared baking sheet and lightly mist the top of the balls with spray. Bake the eggplant balls until they are golden brown and firm, about 20 minutes.
While the meatballs cook, warm the marinara sauce in a small saucepan. Remove the meatballs from the oven, sprinkle with extra parmesan and serve with marinara sauce.
Recipe Notes
Additional seasoning can be added to the eggplant mixture, I add onion powder and Italian seasoning. When cooking the meatballs turn over halfway after 10 minutes to brown both sides. I add 1 pound drained ricotta to marinara sauce to make a creamier sauce.