Eggplant Parmesan Meatballs (Vegetarian)

60 mins
Serves 5
https://print.grow.me/aHR0cHM6Ly9kaXNoaW5nb3V0aGVhbHRoLmNvbS93cHJtX3ByaW50L2VnZ3BsYW50LXBhcm1lc2FuLW1lYXRiYWxscy12ZWdldGFyaWFu

Directions

  1. 1Preheat oven to 375ºF.
  2. 2Place eggplant in a 13x9-inch baking dish; toss with 3 Tbsp. oil and salt.
  3. 3Bake for 30 minutes, tossing once once halfway through.
  4. 4Transfer eggplant to the fridge and chill for 20 minutes, or until cool enough to handle.
  5. 5Keep oven on and wipe pan clean.
  6. 6Place cooled eggplant in a food processor and pulse about 10 to 12 times, or until the eggplant is finely chopped/broken down.
  7. 7Transfer eggplant to a large bowl.
  8. 8Add breadcrumbs, Parmesan, parsley, eggs, garlic, black pepper, and onion powder.
  9. 9Use your hands to mix the ingredients together until well-combined.
  10. 10Gently form into 20 mini meatballs (about 2 Tbsp. each).
  11. 11Heat remaining 3 Tbsp. oil in a large skillet (preferably cast-iron) over medium heat.
  12. 12Once hot, add half the meatballs and cook for 6 to 7 minutes, turning to cook all sides, until browned.
  13. 13Repeat with second batch of eggplant meatballs.
  14. 14Spread marinara sauce in the same 13x9-inch baking pan you roasted the eggplant in.
  15. 15Add eggplant meatballs to the pan, and scatter small dollops of ricotta cheese throughout.
  16. 16Bake at 375ºF for 15 minutes, until the marinara is bubbly.
  17. 17Garnish with extra fresh chopped parsley and Parmesan, if desired.
  18. 18Serve warm with crusty bread.

Ingredients

  • 1.5 lbs eggplant, cut into 1x1-inch pieces (about 2 medium globe eggplants)
  • 6 Tbsp. extra-virgin olive oil, divided
  • 0.5 tsp. kosher salt
  • 1 cup seasoned breadcrumbs (sub plain breadcrumbs mixed with 1 tsp. Italian seasoning)
  • 2 Tbsp. seasoned breadcrumbs (sub plain breadcrumbs mixed with 1 tsp. Italian seasoning)
  • 0.33 cup grated Parmesan cheese
  • 0.25 cup finely chopped fresh parsley
  • 1 whole egg
  • 1 egg yolk
  • 3 garlic cloves, minced
  • 0.5 tsp. black pepper
  • 0.5 tsp. onion powder
  • 24 oz. store-bought marinara sauce (I use Rao's brand)
  • 0.5 cup whole-milk ricotta cheese
  • Crusty bread for serving

Equipment

13x9-inch baking dishFood processorlarge skillet (preferably cast-iron)

Tips

  • To make this recipe dairy free, swap the Parmesan for pine nut Parmesan or nutritional yeast. I also recommend Kite Hill's brand of almond-based ricotta.
  • Make-Ahead: Roast the eggplant up to two days ahead and keep refrigerated in an airtight container. You can also prepare the whole meatball mixture 1 day ahead, and remove from the fridge 20 minutes before forming into balls.
  • Store: Store leftover meatballs (with or without sauce) in an airtight container refrigerated up to 4 days.
  • Reheat: If reheating the meatballs in sauce, it's best to warm them stovetop in a small saucepan. If reheating the meatballs without sauce, either warm them gently in a skillet over medium-low heat, or in the toaster oven.