Eggplant Meatballs

Spicy Eggplant Meatballs: A Taste of Calabria

That’s a spicy meatball! I love to add a little kick to this recipe, which makes these meatballs not only delicious but also vegetarian and gluten-free. They offer a lighter alternative to traditional meat options, and you won’t even miss the meat thanks to the hearty texture of eggplant.

I first learned to make these tasty bites during a memorable trip to Calabria, Italy. My girlfriend organized a yoga retreat, and I had the incredible opportunity to take a cooking class with a lovely señora in her home, which overlooked the stunning Tyrrhenian Sea. I can confidently say it was the best cooking class I’ve ever attended!

These spicy eggplant meatballs are perfect for a cozy dinner or served as an appetizer at your next gathering. They’re packed with flavor, and the addition of spices gives them a delightful heat that pairs perfectly with your favorite dipping sauce or pasta. Let’s dive into how to make these fantastic meatballs!

Ingredients needed for the Spicy Eggplant Meatballs:

• Eggplant: The star ingredient, which provides a hearty texture and absorbs flavours beautifully. Look for fresh, firm eggplants for the best results.
• Breadcrumbs: You can use traditional or gluten-free breadcrumbs to bind the meatballs. They help maintain the structure and add a bit of crunch.
• Grated Parmesan Cheese: Adds a rich, savoury flavour to the meatballs. For a vegan alternative, you can substitute with nutritional yeast, which offers a cheesy taste without dairy.
• Fresh Parsley: Chopped parsley adds a burst of freshness and colour to the meatballs. You can substitute with other herbs like basil or cilantro, depending on your preference.
• Garlic: Fresh garlic cloves are essential for adding depth and a fragrant aroma. You can adjust the amount based on your love for garlic.
• Red Pepper Flakes: These provide a spicy kick to the meatballs. Adjust the amount to suit your spice tolerance; you can always add more if you like it hotter!
• Dried Oregano: This herb complements the flavours of the eggplant and gives the meatballs an Italian touch. You could also use Italian seasoning as a substitute.
• Salt: Essential for enhancing all the flavours in the dish. Be mindful of the amount, especially if using salted cheese or breadcrumbs.
• Black Pepper: Freshly cracked black pepper adds a bit of heat and complexity to the meatballs.
• Egg: Acts as a binding agent to hold the meatballs together. If you’re looking for a vegan option, a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until thickened) works well.
• Olive Oil: For frying the meatballs to a golden brown, providing a delicious flavour and crispy exterior.

These ingredients combine to create a delightful vegetarian dish that’s packed with flavour and texture. Perfect for serving over pasta, in a sub, or on their own as an appetizer. Enjoy your cooking!

Eggplant ‘Meatballs’

Rachelle Newbigging

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Course Main Course

Servings 6

Ingredients

  

• 1 large eggplant chopped
• 2 cups breadcrumbs Gluten free
• 2 eggs
• 4 Tbsp parmesan cheese or dry aged ricotta cheese
• 2 tsp red pepper flakes
• 1 1/2 tsp salt
• 1 tsp pepper
• 1 tbsp oregano
• 2 tbsp sunflower oil
• 5-6 tomatoes roasted
• 2-3 garlic cloves roasted

Instructions

 

• Boil water in a large pot with pinch of salt.
• Place chopped eggplant in boiling water for 20 mins
• Preheat oven to 350 degrees. Place tomatoes and garlic cloves on parchment paper lined baking sheet and roast for 30 mins.
• Remove eggplant from heat and strain over colander. Pat dry with paper towel.
• Place in large bowl and mash with fork or potato masher.
• Add in eggs and breadcrumbs. Mix well.
• Add and mix in Parmesan cheese, salt, pepper, dried ricotta, oregano and red pepper flakes.
• Roll into small golf sized balls.
• In a large pan heat up sunflower oil over medium heat.
• Place balls in pan and cook until all sides are browned. Add in roasted tomatoes and garlic and place in pan. Remove from heat. Optional to add warm yogurt on top and sprinkle with parsley.
• Best served fresh!

Pro Tips:

• Roasting: Roasting the eggplant until it’s well-cooked brings out its natural sweetness and enhances the flavor of the meatballs.
• Baking Option: For a lighter version, you can bake the meatballs at 375°F (190°C) for about 25-30 minutes, flipping halfway through.
• Dipping Sauce: Consider serving these meatballs with a zesty tomato sauce, tahini sauce, or a yogurt dip for an extra kick.

If you enjoyed this recipe you may also like my Healthy Baked Turkey Meatballs, or my Greek Feta Chicken Meatballs, or even try my Thai Chicken Meatballs with Spicy Peanut Sauce.