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Eggplant Meatballs

Eggplant Meatballs are delicious, hearty, and make a perfect vegetarian substitute. They are fabulous when served over julienne zucchini. Enjoy!
Prep Time 15 mins
Cook Time 1 hr 50 mins
Total Time 3 hrs 55 mins
Servings 4


  • 1 large Eggplant diced small
  • 8 ounces Mushrooms diced small
  • cup Extra-virgin olive oil
  • Kosher salt to taste
  • 3 tablespoon Parmigiano-Reggiano cheese finely grated
  • 1 ½ teaspoon Fresh thyme finely chopped
  • 1 ½ teaspoon Fresh oregano finely chopped
  • ¾ teaspoon Ground fennel
  • ¼ teaspoon Crushed red pepper flakes
  • teaspoon Freshly ground black pepper
  • 1 large Egg whisked
  • cup Panko breadcrumbs


  • Gather your ingredients together.
  • Place your oven racks in the middle of the oven and preheat to 450 degrees F.
  • Put the eggplant and mushrooms in a large bowl, drizzle with olive oil, and salt and pepper and stir to combine.
  • Line two baking sheets with parchment paper.
  • Spread the mixture onto the baking sheets and bake for 20 minutes.
  • Remove the pans from the oven and stir and return to the oven rotating the pans and bake for an additional 20 minutes.
  • Remove and cool to room temperature.
  • Reduce oven temperature to 350 degrees.
  • Finely chop the thyme and oregano or use a mortar and pestle.
  • Place all of the ingredients in a food processor, pulse to combine. The mixture should be well combined but still have some texture (be careful, do not blend into a paste).
  • Season with additional salt and pepper to taste.
  • Line a baking sheet with parchment paper.
  • With your hands form the mixture into 2-inch balls.
  • Bake for 20 – 30 minutes, until cooked through and beginning to firm up.
  • This is a great dish served over julienne zucchini with our Roasted Tomato & Pepper Marinara Sauce.