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Eggplant Meatballs

a favorite of all - even those that don't like eggplant - can be made into patties too

Ingredients

  • 1 lb eggplant, unpeeled, 1/2-1" dice any type
  • 1/4 cup water
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp onion powder *see note
  • 1 tbsp minced garlic
  • 1 cup canned white beans, rinsed
  • 1/4 cup chopped fresh parsley, leaves only
  • 1 cup whole wheat panko or breadcrumbs
  • 1 pinch red chili flakes

Instructions

  • in a large skillet, add oil and garlic, cook over medium low heat for 2-3 minutes, do not brown.
    1 tbsp minced garlic, 1 tbsp olive oil
  • add diced eggplant, salt and pepper, stir to combine
    1 lb eggplant, unpeeled, 1/2-1" dice, 1 tsp salt, 1/2 tsp black pepper
  • add 1/4 cup water and cook on medium for 10 - 15 minutes until tender
    1/4 cup water
  • transfer cooked eggplant to food processor
    1 tbsp onion powder, 1 cup canned white beans, rinsed, 1/4 cup chopped fresh parsley, leaves only, 1 pinch red chili flakes
  • Pulse until mixed but not pureed. you want some texture, scrape sides as necessary
  • combine eggplant mixture and breadcrumbs in a bowl
    1 cup whole wheat panko or breadcrumbs
  • taste for seasoning, add salt if necessary for your taste
  • roll into 2" balls (1/4 cup), lightly coat with oil using spray oil or rub on with your hands.

Cook Meatballs

  • air fryer preheated 390°℉ for 10 minutes
  • or bake preheated 375°℉ oven 25-30 minutes on parchment paper or lightly oiled sheet pan
  • bake or air fry until firm and browned

Notes

serve on a roll, with pasta, or zoodles (zucchini noodles)
zoodles - use mandoline to slice into long noodles. Add drizzle of oil to pan on medium heat and cook until tender but not soggy. Season with salt an pepper.