These vegan eggplant meatballs are amazing meatless meatballs, made with eggplant, white beans and breadcrumbs to hold them together. If I was a vegan, I would have no problem eating this for dinner every night!
Yield: 4 servings
5 from 3 votes

Vegan Eggplant Meatballs

Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 20 mins
Course: Appetizer, Dinner
Cuisine: Italian
These vegan eggplant meatballs are amazing meatless meatballs, made with eggplant, white beans and breadcrumbs to hold them together. If I was a vegan, I would have no problem eating this for dinner every night!

Ingredients

  • 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

Instructions

  • 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. 

Notes

Slightly Adapted from Mark Bittman's VB6 Cookbook

Nutrition

Serving: 3meatballs with 1/2 cup sauce, Calories: 260kcal, Carbohydrates: 43g, Protein: 8g, Fat: 7g, Saturated Fat: 9.5g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 307mg, Potassium: 0mg, Fiber: 9g, Sugar: 1g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 7
Points +: 6