Name: Eggplant Meatballs with Mushrooms and Garlic Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 medium-size eggplant, peeled and diced (about 2 cups); 1 pint baby Bella mushrooms, chopped; 2 cloves garlic, minced; 1.5 tablespoons Italian seasoning; ¼ teaspoon black pepper (plus additional for mushrooms); 1 teaspoon kosher salt (divided); 2 tablespoons olive oil (divided); 1 large egg, lightly whisked; 1 tablespoon Worcestershire sauce; 2 tablespoons tomato paste; ¾ cup cashews (pulsed in a food processor or crushed); ½ cup shredded Parmesan cheese; 1 cup breadcrumbs (any kind will work); 2 cups of your favorite tomato sauce; Fresh chopped basil or parsley; Shredded Parmesan cheese

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Introduction

Eggplant meatballs are a delightful vegetarian twist on a classic favorite, combining tender roasted eggplant and mushrooms with garlic and savory seasonings. These meatballs are perfect served with tomato sauce and fresh herbs for a comforting meal that everyone will love.

A white plate sits on a white marbled texture surface, holding a serving of spaghetti with three large meatballs on top. The spaghetti is coated in bright red tomato sauce that pools slightly beneath it. The meatballs are dark brown with a moist texture, sprinkled with finely grated white cheese and small green herb bits. A fork with a rustic metal handle twists some spaghetti on its tines, resting on the right side of the plate. Around the plate, a few green herb flakes are scattered. Nearby, there is a white bowl filled with fine grated cheese and a partially peeled garlic bulb. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium-size eggplant, peeled and diced (about 2 cups)
1 pint baby Bella mushrooms, chopped
2 tablespoons olive oil
¼ teaspoon black pepper
1 teaspoon kosher salt
¾ cup cashews, pulsed in a food processor or crushed
½ cup shredded parmesan cheese
1 cup breadcrumbs (any kind will work)
1 large egg, lightly whisked
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1.5 tablespoons Italian seasoning

For serving:

2 cups of your favorite tomato sauce
Fresh chopped basil or parsley
Shredded parmesan cheese

Instructions

Step 1: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: Place the diced eggplant in a medium mixing bowl. Drizzle with 1 tablespoon olive oil, sprinkle with salt and black pepper, and toss to coat evenly. Spread the eggplant on half of the prepared baking sheet.
Step 3: In the same bowl, add the chopped mushrooms. Drizzle with 1 tablespoon olive oil, sprinkle with Italian seasoning and black pepper, and toss to coat. Avoid adding salt at this stage to help the mushrooms brown better.
Step 4: Spread the mushrooms evenly on the other half of the baking sheet. Roast both vegetables in the oven for 12-15 minutes until tender and fragrant.
Step 5: Remove the baking sheet from the oven and let the vegetables cool for a few minutes. Sprinkle salt over the mushrooms and gently toss to combine.
Step 6: In a food processor or mixing bowl, combine the roasted eggplant, mushrooms, cashews, parmesan cheese, breadcrumbs, egg, tomato paste, Worcestershire sauce, and minced garlic. Blend or mix until well incorporated but still slightly chunky for texture.
Step 7: Form the mixture into meatballs, about 1 ½ inches in diameter, and place them on a parchment-lined baking sheet.
Step 8: Bake the meatballs at 375°F (190°C) for 20-25 minutes, turning halfway through, until golden brown and firm.
Step 9: Warm your favorite tomato sauce in a skillet or saucepan. Serve the eggplant meatballs topped with sauce, fresh basil or parsley, and extra shredded parmesan cheese as desired.

Tips & Variations

For a vegan version, substitute the egg with a flax egg and use nutritional yeast instead of parmesan cheese.
Toast the cashews lightly before pulsing for added flavor.
Feel free to add chopped fresh herbs such as parsley or basil into the meatball mixture for extra freshness.
Gluten-free breadcrumbs or almond flour can be used as a substitute for regular breadcrumbs.

Storage

Store leftover eggplant meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. You can also freeze cooked meatballs for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white plate with a layer of long, yellow spaghetti noodles coated lightly in red tomato sauce, spread evenly in a circular pattern. On top, three meatballs are placed, one whole and two cut in half showing a brown, crumbly texture inside. The meatballs are topped with grated white cheese and sprinkled with green parsley flakes. A fork with a long handle is piercing one meatball half, resting on the plate with some spaghetti wrapped around its prongs. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs dairy-free?

Yes, simply omit the parmesan cheese or replace it with a vegan cheese alternative or nutritional yeast to keep the cheesy flavor.

How do I prevent the meatballs from falling apart?

Make sure to squeeze excess moisture from the roasted vegetables before mixing, and use enough breadcrumbs to bind the mixture. Also, chilling the formed meatballs before baking can help them hold together better.