Roasted Eggplant “Meatballs” are easily made with 2 eggplants, grated cheese, fresh basil, cooked quinoa, eggs, and some bread crumbs. Then the eggplant mixture is rolled into meatballs and baked until golden. Incredibly flavorful and moist, these vegetarian eggplant “meatballs” will surprise everyone who tries them. Perfect as an appetizer or a side.

What is an eggplant meatball?

An eggplant meatball is an Italian vegetarian recipe that resembles classic meatballs. It’s made with roasted eggplant and other delicious ingredients. Serve them alone or smothered with our mom’s quick marinara sauce and they are amazingly delicious!

Roasted eggplant meatballs are SO moist and SO delicious tasting – you are going to LOVE them as much as we do!

Why are these Eggplant “Meatballs” so popular?

• Perfect for vegetarians.
• They are loaded with flavor, and high in protein, and fiber!
• They bake quickly in the oven for 25 minutes and are ready to serve.
• Ideal for serving with your favorite pasta, or alone as an appetizer.
• This recipe will yield 15 to 18 eggplant “meatballs” or more, depending on the size you make them.

These vegetarian meatballs are so good, you’ll want to make them again and again!

You can even serve them without tomato sauce as an appetizer, or a side, they are delicious. 😉

How to make Roasted Eggplant Meatballs?

With just a few easy steps, here’s how to make our eggplant meatballs. But first, let’s go over the ingredients for this recipe.

Ingredients Needed for this recipe: (your shopping list)

• 2 eggplants – cubed or diced
• 2 Tbsp. extra virgin olive oil

For the Meatball Mixture:

• 1/2 cup of “cooked” quinoa
• 1 cup of plain bread crumbs
• 1/4 cup grated pecorino cheese
• 1/4 cup grated parmesan cheese
• 3 garlic cloves-minced
• 1/4 cup of freshly chopped basil
• 1 tsp. of fresh or dried oregano
• 2 whole eggs
• 1/4 tsp. of salt
• fresh cracked black pepper, to taste
• Optional: 2 to 3 cups of prepared marinara sauce, for serving

Easy To Follow Directions: (Step-by-Step)

With this recipe, you will need to roast the eggplants first and cook up some quinoa at the same time. Then the rest is easy! (*Full recipe card below!)

1. Preheat oven to 450 degrees F (232C). Cut the eggplants into cubes. Scatter them onto a large baking sheet and drizzle them with extra virgin olive oil. Sprinkle them with some salt.

2. Place the eggplant into the oven and roast for 20 minutes, then use a spatula to flip over the eggplant and continue to roast for an additional 10 to 15 minutes, or until the eggplant is fork tender.

4. When the eggplants are done, transfer them to your food processor or mini food chopper and pulse until the eggplant is finely chopped. Do this in small batches if you need to. Then transfer the eggplant to the mixing bowl with the cooked quinoa.

5. Next, LOWER the Temperature of the oven to 400 degrees F (204C).

6. In the same mixing bowl, add all the remaining ingredients and stir until well combined. Roll the eggplant mixture into meatballs, about 1.5 to 2-inch balls, and place them onto a parchment-lined baking sheet.

7. Bake at 400 degrees, for 25 minutes. Remove and serve them warm with some grated Parmesan cheese scattered on top and freshly chopped basil as a garnish. Or serve topped with your favorite tomato sauce.

Yields: 15 to 18 eggplant meatballs (depending on the size)

Options to serve eggplant “meatballs”…

• Serve them as an appetizer with some quick marinara sauce on the side for dipping.
• Top them with your favorite spaghetti, pasta, GF pasta, or over polenta.
• Serve over zucchini noodles or with spaghetti squash and your favorite tomato sauce or our mom’s quick marinara sauce. Both are easy to make.
• Add them to a sandwich!
• Serve over our best creamy mashed potatoes for real comfort food.
• Or simply over a green salad, or arugula salad.
• Perfect to make for a Sunday dinner.

Quick NOTES and TIPS…

• You can use “gluten-free” bread crumbs. They will work well.
• For easy cleanup? Use parchment paper on the baking sheet.
• Cook up some quinoa ahead, and measure only 1/2 cup. Save the rest (leftover) for a soup, or toss them into a salad.
• This recipe will yield about 15 to 18 eggplant meatballs, or more depending on the size you make them.
• We prefer to include the skin of the eggplant to give the balls additional texture.
• You can make them ahead, cover and keep them chilled until ready to bake.

To Store, Reheat, and Freeze Eggplant Meatballs:

• Easy To Store: Place the balls in a single row and store them in an airtight sealed container. Transfer them to the refrigerator and keep them chilled. They will stay fresh for up to 3 days.
• Reheat in a Skillet or in The Oven: Reheat them in a skillet with your favorite tomato sauce, until heated through. Or in a preheated oven at 350 degrees F, for about 15 minutes.
• You Can Freeze Them: If you make them ahead, you can refrigerate up to 3 days, or freeze them for up to 1 month. Best to store them in a single layer in a sealed container.

Additional Delicious Vegetarian Recipes…

• Best Eggplant “Manicotti” Casserole
• String Beans Tomato Potato Stew
• Easy Vegetable Risotto
• Easy Stuffed Mini Eggplants
• Quinoa Stuffed Zucchini Boats
• Easy Vegetarian Chili

Any questions? …ask away!

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Thanks for stopping by…

Happy and Healthy Cooking!

xo anna and liz