Vegan Eggplant Meatball Recipe with Garlic Marinara

These vegan eggplant meatballs are a delicious, meat-free alternative to traditional meatballs. They combine tender cooked eggplant, creamy white beans and crunchy breadcrumbs for a satisfying texture and savory flavor.

Vegan Eggplant Meatballs

If I were vegan, I could happily eat this every night. These meatballs have the comforting, familiar notes of eggplant parmesan, reimagined in a compact, hand-held form. They’re perfect for anyone looking to add more plant-based meals to their routine, and they adapt easily to a variety of diets: vegan, vegetarian, dairy-free, and—if you choose gluten-free breadcrumbs—gluten-free as well.

Serve them many ways: spooned over whole-wheat pasta, nestled on a warm roll, placed over a bed of steamed vegetables, or paired with zucchini noodles (zoodles) for a lighter, low-carb option. To make zucchini noodles, use a spiralizer or a julienne blade on a mandoline. Sauté one medium zucchini per person with 1/2 teaspoon olive oil and a touch of garlic for 1½–2 minutes, just until warmed and slightly tender.

These meatballs are mildly seasoned and can be adjusted to your taste. A pinch of red chili flakes adds gentle heat, while fresh parsley brightens the flavor. They bake until golden and firm, then finish in warmed marinara sauce for a classic Italian touch. They hold up well as leftovers and reheat nicely in a skillet with sauce or in the oven.

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

Ingredients

• Cooking spray
• 1 tbsp olive oil, divided
• 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 gluten-free crumbs for gluten-free)
• Pinch of red chili flakes (optional)
• 2 cups marinara sauce, warmed

Instructions

1. Preheat the oven to 375°F (190°C). Spray a large rimmed baking sheet with cooking spray.
2. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat.
3. Add the eggplant and 1/4 cup water. Season with salt and pepper and cook, stirring occasionally, until the eggplant is very tender, about 10–15 minutes.
4. Transfer the cooked eggplant to the bowl of a food processor.
5. Add the remaining 1/2 tablespoon olive oil to the skillet. Cook the chopped onion and garlic until translucent, about 3–5 minutes. Allow to cool slightly.
6. Add the sautéed onion and garlic to the food processor along with the drained beans and parsley. Pulse several times until the mixture is well combined and chopped but not completely pureed—the texture should remain slightly coarse.
7. Pour the mixture into a bowl and stir in the breadcrumbs and red chili flakes (if using). Taste and adjust salt and pepper as needed. Form the mixture into 12 meatballs, about 2 inches in diameter.
8. Arrange the meatballs on the prepared baking sheet and bake until firm and browned, about 25–30 minutes.
9. While the meatballs bake, warm the marinara sauce. Serve the meatballs over pasta, zucchini noodles, steamed vegetables, or on a roll, spooning sauce over each portion.

Notes

Slightly adapted from Mark Bittman’s VB6 Cookbook. These meatballs keep well in the refrigerator for 3–4 days and can be gently reheated in a covered skillet with a splash of water or extra sauce to prevent drying.

Nutrition (approximate per serving)

• Calories: 317 kcal
• Carbohydrates: 55.5 g
• Protein: 11 g
• Fat: 6.5 g
• Saturated fat: 0.5 g
• Sodium: 1374.5 mg
• Fiber: 8.5 g
• Sugar: 15 g