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Vegan Eggplant Meatballs Recipe

Vegan Eggplant Meatballs are the perfect plant-based comfort food — tender, savory, and packed with flavor. Whether you're vegan or just trying to eat more vegetables, these meatballs are a satisfying alternative to the classic. Easy to make and freezer-friendly, they’re sure to become a staple in your kitchen.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 10 minutes
Total Time 1 hour
Servings 18 meatballs

Ingredients
  

  • 1 large eggplant about 1 pound, cubed
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1/2 cup breadcrumbs use gluten-free if needed
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Olive oil spray or drizzle for baking

Instructions
 

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Spread eggplant cubes on the sheet and drizzle with 1 tablespoon olive oil. Roast for 20–25 minutes until tender and slightly caramelized.
  • Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 more minute.
  • Transfer roasted eggplant to a large bowl. Mash with a fork or potato masher.
  • Add sautéed onion and garlic, breadcrumbs, parsley, tomato paste, soy sauce, oregano, salt, and pepper. Mix until well combined.
  • Let the mixture sit for 10 minutes to firm up. If too wet, add more breadcrumbs.
  • Form into 1-inch balls and place on a lined baking sheet. Spray or drizzle lightly with olive oil.
  • Bake for 20 minutes, flipping halfway through, until golden and slightly crisp.
  • Serve warm with marinara sauce or pasta of choice.

Notes

  • Roasting the eggplant brings out its best flavor and removes excess moisture.
  • Use a cookie scoop for uniform meatballs.
  • These freeze well — store in an airtight container for up to 2 months.
  • To make them even “meatier,” add finely chopped mushrooms or walnuts.
  • Serve with vegan cheese and fresh basil for an extra flavor punch.