These vegan eggplant meatballs are amazing meatless meatballs, made with eggplant, white beans and breadcrumbs to hold them together.
Vegan Eggplant Meatballs
If I was a vegan, I would have no problem eating this for dinner every night! They almost remind me of eggplant parmesan, in the form of a meatball. This eggplant recipe is great whether you’re a vegan or just want to incorporate more plant based foods into your diet. More eggplant recipes I love are Stuffed Eggplant Parmesan, Eggplant Spinach Rollatini and Baked Eggplant Sticks.
These meatballs are perfect for all types of diets; vegan, vegetarian, dairy-free, clean eating, and gluten-free if you swap the crumbs for gluten-free breadcrumbs.
I’ve had my eye on this recipes since I got a copy of Mark Bittman’s VB6 Cookbook, and it did not disappoint! I love finding new ways to incorporate more veggies into my diet so I try to eat meatless two or three times a week. That’s why Mark’s concept of eating vegan by day and flexitarian by night is quite appealing to me. And this week, I’m giving away 3 signed copies of the VB6 Cookbook on Skinny Bits. Click here for a chance to win your signed copy of the VB6 Cookbook.
Mark suggests serving this on a whole wheat roll, over pasta, rice or vegetables. But, I thought I would make some zoodles (zucchini noodles) for a veggie play on spaghetti and meatballs. To make the zucchini noodles, you’ll need a spiralizer (I use the Paderno Spiral Vegetable Slicer) or a mandolin fitted with a julienne blade. I use 1 medium zucchini per person and saute each zucchini with 1/2 teaspoon of olive oil and garlic for 1 1/2 to 2 minutes tops. To see a more detailed zucchini noodle recipe, click here for my Zucchini Noodles with Lemon and Shrimp.
More Vegan Recipes:
- Quick Spiralized Zucchini and Grape Tomatoes
- Spaghetti Squash Primavera
- Broccoli and Orzo
- Red Lentil Soup with Spinach
- Grilled Brussels Sprouts with Balsamic Glaze
Vegan Eggplant Meatballs
- cooking spray
- 1 tbsp olive oil
- 1 lb unpeeled eggplant, cut into 1-inch pieces
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 medium onion, chopped
- 1 tbsp minced garlic
- 1 cup cooked white beans, or drained, rinsed canned
- 1/4 cup chopped fresh parsley
- 1 cup whole wheat breadcrumbs or panko, use gf crumbs for gluten free
- pinch red chili flakes, optional
- 2 cups quick marinara sauce
- Heat the oven to 375°.
- Spray a large rimmed baking sheet with cooking spray.
- Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat.
- When hot add the eggplant and 1/4 cup water.
- Season with salt and pepper and cook, stirring occasionally until tender, 10 to 15 minutes.
- Transfer to the bowl of a food processor.
- Add the remaining 1/2 tablespoon of oil to the skillet with the onion and garlic and cook until translucent, 3 to 5 minutes.
- Add to the food processor along with the drained beans and parsley and pulse until well combined and chopped, but not pureed.
- Combine the mixture with the breadcrumbs and red chile flakes if using.
- Taste for salt then roll into 12 meatballs, about 2-inches in diameter.
- Transfer to the prepared baking sheet and bake until firm and browned, about 25 to 30 minutes.
- Meanwhile, warm the marinara sauce and serve with the meatballs over pasta, zucchini noodles or on a whole wheat roll.