Eggplant Meatballs

These Eggplant Meatballs are perfect for a Meatless Monday meal (any day of the week of course, but the title is catchy)!

Eggplant Meatballs

Most of my main dishes combine both a vegetable and a protein (whether wild-caught fish, organic chicken, or a grass-fed meat), but sometimes you just want to switch it up!

These eggplant meatballs have a soft meaty texture. If you love eggplant and are looking for a meatless meatballs dish, you’ll love these!

Eggplant Meatballs

This weekend I taught a 3-hour cooking class to an awesome group of 15 people at the Boston Center of Adult Education. The class was called “A Clean Eating Paleo Dinner Party” and on the menu was: Tropical Shrimp Ceviche Cups, Spaghetti Squash Chicken Pad Thai, Paleo Chocolate Chip Cookies, my Honey Lime Fruit Salad with Cinnamon Sugar Chips, and some fresh coconut whipped cream. The class was fun, filled with great vibes, and everybody loved the food! The Tropical Shrimp Ceviche Cups (I’ll post them soon), and the cookies

The class was fun, filled with great vibes, and everybody loved the food! The Tropical Shrimp Ceviche Cups (I’ll post them soon), and the cookies were a big hit!

5.0 rating
1 reviews

Eggplant Meatballs

Yield 4
Prep Time 10 min
Cook Time 25 min
Total Time 35 minutes

Author: Lexi
Scale This Recipe



  • Preheat oven to 350°F.
  • Peel eggplant and cut into cubes, place water in the bottom of pot and steam or boil eggplant until soft. Remove eggplant and squeeze out excess water well.
  • Place eggplant in a bowl and combine with ingredients. Mix well.
  • Line a baking sheet with slipat or parchment paper. Roll out balls (they will be soft, don't worry!)
  • Bake for 20 minutes, or until tender and firm to touch.
  • While cooking, heat garlic and oil in a separate pot. Add in onion and let cook for 2 minutes, stirring often. Add in remaining sauce ingredients, bring to a boil then lower heat to a simmer. When meatballs have cooled, gently place in pot of sauce until serving, or pour sauce over the meatballs.
  • Garnish and serve.
  • Recipe Notes

  • 1. These will NOT be hard like a beef or turkey meatball; they are definitely firm but are softer and break apart easily with your fork.
  • 2. Serving will vary slightly based on size of your eggplant. Makes 6 large meatballs or 9 medium sized.
  • 3. I served mine with spiralized zucchini noodles.

  • Nutrition

    Loading nutrition data...

    Eggplant Meatballs

    What’s your favorite ‘meatless Monday’ meal?

    March 30, 2014

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    Join The Discussion

    22 responses to “Eggplant Meatballs”

    1. Olivia says:

      These were fabulous!! Mine held together much better than I had expected. I actually thought they tasted quite like meat too. Thank you for creating and sharing this recipe!

    2. Jenifer says:

      Was wondering if you think putting the eggplant in a good processor before making the balls would help it to form better?

    3. Kate says:

      I made these last night and they were fabulous! I was worried that they were too moist because I had to spoon my “meatballs” onto my cookie sheet but they held together well after they were baked. Quick question: have you tried freezing them? I was thinking about making a bigger batch and freezing them if they held up well. Thanks!

    4. […] I had this extra eggplant. And I remembered seeing this recipe for eggplant meatballs at Lexi’s Clean Food Kitchen. I combined the two and OH MY GOSH. The BEST meatballs I’ve ever had. So so good. Did I […]

    5. Alyce says:

      Just made these tonight they are soooooo good! I left out the almond meal and used just Parmesan cheese to bind it. It was like egg plant parmigiana. Seriously good stuff. Served it with Rao’s special blend pasta sauce that only has 2 carbs and zoodles. Thank you for this!

    6. yvette says:

      Wondering if coconut flour is ok to use

    7. Ashley says:

      Wondering if you could substitute something in for the egg. My son is allergic to eggs but he would love this!

    8. Kasey says:

      I just made these for the first time. I used a large eggplant and sadly ran out of almond meal flour so I added some gluten free bread crumbs. They were absolutely DELISH. I cannot wait to make them again & again & again. I’m about to start my dietetic internship at Georgia Southern University and you better believe I will be taking this recipe with me!

    9. Lisa says:

      Where’s the recipe? I would love to try them!!!

    10. Abby says:

      Hi There,

      I was wondering if you had the nutritional information for these? They look awesome!

    11. Pamela Lonsway says:

      I would like the nutrition information please: sounds delicious

    12. Britt says:

      These are so good and pretty easy to make! Mine actually held together better than expected– delicious either way

      5.0 rating

    13. peter says:

      Hi- how many ounces is a medium and large eggplant

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