These eggplant and parmesan plant-based meatballs are a game-changer. They're hearty, flavorful, and surprisingly easy to make. I came up with this recipe after my friend, Sarah, challenged me to create a delicious meatball alternative that even meat-lovers would enjoy. It took some experimentation, but the results were absolutely mind-blowing! And the best part? They are completely plant-based, making them perfect for Meatless Monday or any day of the week!
%3Amax_bytes(150000)%3Astrip_icc()%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__20141204-swedish-meatball-vicky-wasik-6-d8e04e263f194e00ab9e1aec2582edad.jpg&w=3840&q=75)
What makes these meatballs so special? Well, the combination of eggplant and plant-based ground meat creates a surprisingly meaty texture. The nutritional yeast adds a wonderful cheesy flavor that really elevates the dish. And the herbs? Don't even get me started! They add a depth of flavor that's simply irresistible. Honestly, I think these meatballs are even better than the real thing— and my husband will back me up on that!
Required Equipments
- Large bowl
- Baking sheet
- Mixing spoons
- Food processor (optional)
- Large skillet
Eggplant-and-Parmesan-Plant-Based-Meatballs
These delicious plant-based meatballs are packed with flavor and texture, perfect for a satisfying and healthy meal. They're easy to make and incredibly versatile!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This is crucial for perfectly baked meatballs. Don't skip this step!
- If using a food processor, pulse the eggplant until finely chopped but not completely pureed. We want some texture! If not using a food processor, finely dice the eggplant by hand. This might take a little longer, but it’s a great way to de-stress, just saying
- In a large bowl, combine the finely chopped eggplant, plant-based ground meat (I love using Beyond Meat but feel free to use your favorite!), breadcrumbs (I like panko), nutritional yeast (for that cheesy flavor!), finely chopped onion, garlic powder, oregano, salt, and pepper. Mix everything together until well combined. Don't be shy with the mixing—we want this all to come together!
- Roll the mixture into balls about 1.5 inches in diameter. You should get roughly 12-15 meatballs, depending on the size of your balls. You can also make them smaller or bigger, it's your choice!
- Lightly grease a baking sheet with olive oil or cooking spray. Place the meatballs onto the prepared sheet, leaving some space between them. Remember to make enough space to allow your amazing meatballs room to breathe.
- Bake for 20-25 minutes, or until the meatballs are golden brown and cooked through. Keep an eye on them to prevent burning. Oven temperatures can vary.
- While the meatballs are baking, prepare your marinara sauce. I usually just use a jar of high-quality marinara, but you can totally make your own from scratch if you're feeling ambitious.
- Once the meatballs are cooked, gently transfer them to a large skillet. Add your marinara sauce and simmer for about 5-7 minutes, allowing the flavors to meld. This step isn't strictly necessary but is recommended for maximum deliciousness.
- Serve the eggplant and parmesan plant-based meatballs over your favorite pasta, polenta, or even mashed potatoes. Garnish with fresh basil or parsley for an extra touch of freshness and vibrant color. Enjoy!
📝 Notes
- Feel free to adjust the seasonings to your liking. A dash of red pepper flakes adds a nice kick!
- Leftovers can be stored in the fridge for up to 3-4 days, or frozen for up to 3 months.
- For a richer flavor, saute the onions before adding them to the meatball mixture
🍎 Nutrition
Calories: 350
Protein: 20g
Fat: 15g
Carbohydrates: 35g
Fiber: 5g
Calcium: 100mg
