Eggplant Meatballs with Mushrooms and Garlic Recipe
These Eggplant Meatballs are a delicious vegetarian alternative to traditional meatballs, packed with roasted eggplant, savory baby Bella mushrooms, garlic, and a blend of Italian seasonings. Coated with parmesan cheese, cashews, and breadcrumbs, then baked to perfection, they’re perfect served with your favorite tomato sauce and fresh herbs for a comforting and flavorful meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: About 18 meatballs 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Seasonings
- 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)
Wet and Binding Ingredients
- 2 tablespoons olive oil (divided)
- 1 large egg, lightly whisked
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
Dry Ingredients
- ¾ cup cashews (pulsed in a food processor or crushed)
- ½ cup shredded Parmesan cheese
- 1 cup breadcrumbs (any kind will work)
For Serving
- 2 cups of your favorite tomato sauce
- Fresh chopped basil or parsley
- Shredded Parmesan cheese
Instructions
- Roast the veggies: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the peeled and diced eggplant into a medium-sized mixing bowl. Drizzle with 1 tablespoon of olive oil, add salt and black pepper, and toss to coat thoroughly. Spread the eggplant evenly on one half of the prepared baking sheet.
- Prepare mushrooms: In the same mixing bowl, add the chopped baby Bella mushrooms. Drizzle with 1 tablespoon of olive oil, sprinkle Italian seasoning and black pepper, then toss to coat evenly. Avoid adding salt at this stage to help the mushrooms brown properly.
- Bake vegetables: Spread the seasoned mushrooms evenly on the other half of the baking sheet. Place the baking sheet in the preheated oven and roast the eggplant and mushrooms for 12-15 minutes until tender and nicely browned. Once done, remove from oven, let cool for a few minutes, then sprinkle the reserved salt over the mushrooms.
- Mix meatball base: Transfer the roasted eggplant and mushrooms to a large mixing bowl. Add chopped garlic, pulsed cashews, shredded Parmesan cheese, breadcrumbs, lightly whisked egg, tomato paste, and Worcestershire sauce. Mix everything together until a firm mixture forms that can be shaped into balls. If the mixture is too wet, add more breadcrumbs as needed.
- Form and bake meatballs: Preheat the oven to 375°F (190°C). Form the mixture into evenly sized balls, about 1.5-inch diameter, and place them on a parchment-lined baking sheet. Bake the meatballs for 20-25 minutes, turning halfway through, until they are golden brown and cooked through.
- Serve: Warm your favorite tomato sauce and serve the eggplant meatballs topped with fresh chopped basil or parsley and an extra sprinkle of shredded Parmesan cheese for a delicious, comforting meal.
Notes
- Peeling the eggplant helps reduce bitterness and ensures a smoother texture in the meatballs.
- Using cashews adds a creamy texture and subtle nutty flavor in place of ground meat.
- The Worcestershire sauce used is not vegetarian, if you want to keep it vegetarian, opt for a vegetarian Worcestershire sauce or soy sauce instead.
- Make sure to let the roasted vegetables cool slightly before mixing to avoid cooking the egg from heat prematurely.
- If mixture is too loose to form balls, gradually add more breadcrumbs until it holds shape well.
- These meatballs can be frozen before or after baking; bake from frozen meatballs by adding a few extra minutes to the baking time.
Keywords: eggplant meatballs, vegetarian meatballs, baked meatballs, mushroom meatballs, Italian vegetarian recipe, healthy meatball alternative
