This post featuring my eggplant meatball recipe may contain affiliate links.
I’ve been trying to add more plant-based foods to my diet and recently came across an eggplant meatball recipe by SkinnyTaste (a blog I’m a huge fan of!). I love eggplant and I love meatballs – so I couldn’t help but wonder if I’d like eggplant “meatballs” too!
Of course, I decided to put my own spin on the recipe so I could make it totally gluten-free.
I’m happy to report that these gluten-free eggplant meatballs turned out to be so delicious!
The balls were firm and held together well. They were also quite moist and, on top of it all, they actually tasted a bit like meatballs too! The house smelled wonderful – a mix of garlic and Italian aromas scented the air.
I topped the meatballs with marinara sauce from Muir Glen (didn’t have time last night to make my own sauce) and served alongside some edamame pasta. It all made for a hearty and delicious meal and I promise you, you won’t miss the “meat” in your meatballs after eating these vegetarian meatballs!
One other note for any skeptics who can’t stand the thought of a meatless meatball… my husband raved about these “meatballs!” He loved them and encouraged me to add this recipe to our dinner rotation. Yay!
If you’ve ever wondered about the health benefits of eggplant and why you should be adding this wonder vegetable to your diet, please read this article, 27 Science-Based Health Benefits of Eggplant, by Helen Nichols. It’ll make you want to incorporate this purple vegetable in your diet in no time!
Gluten-Free Meatball Recipe
Here it is – enjoy!
Eggplant Meatballs
October 14, 2015
Enjoy this meatless eggplant meatball recipe. It's easy to make, gluten free, and good for you too!
- Prep: 20 mins
- Cook: 25 mins
-
20 mins
25 mins
45 mins
- Yields: 20-24 meatballs
Directions
Preheat oven to 375 degrees F.
Prepare a large baking sheet with cooking spray. Coat well.
Heat large sauce pan with oil over medium high heat.
When hot, add eggplant and 1/4 cup of water. Add dash of salt and pepper and cook for 10-12 minutes, stirring occasionally.
Transfer eggplant to food processor and pulse 4-6 times.
In a large bowl, add eggplant, egg, cheese, bread crumbs, basil and all seasonings (along with additional salt and pepper to taste) and mix well by hand (I used gloves as mixture is wet).
Form balls and place on baking sheet. Depending on the size of your eggplants and how large you like your meatballs, you should get anywhere from 20-24 balls.
Bake in 375 degree oven for 20-25 minutes.
Top with warm marinara sauce and basil garnish (optional) - enjoy!