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Spaghetti and Eggplant Meatballs

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  • Prep 10 min
  • Total 30 min
  • Ingredients 12
  • Servings 4
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If you’re looking for meatless dishes for your family, these spaghetti eggplant meatballs are perfect, easy to make and delicious. My favorite thing about this recipe is that my children don’t even notice that they’re eating vegetables, so they eat them without complaints. Try them!
by Oriana Romero
Updated Dec 15, 2016
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Ingredients

  • 4 tablespoons olive oil, divided
  • 1 lb eggplant, cut into 1” pieces
  • 1/4 cup water
  • Salt and black pepper to taste
  • 1 cup breadcrumbs (panko)
  • 1 egg
  • 1/2 cup parmesan cheese, grated (for garnish)
  • 1 teaspoon garlic powder
  • 1/2 cup parsley leaves
  • 2 cups marinara sauce
  • 1 lb cooked spaghetti
  • 1/4 cup basil leaves, minced (optional)

Directions

  •  
    1
    In a big pan warm up 2 tablespoons olive oil. Add the eggplant and water. Season to taste and cook until the eggplants are soft, for about 5 – 8 minutes.
  •  
    2
    Place the cooked eggplants in a food processor and pulse until you get a puree.
  •  
    3
    Transfer the eggplant puree, breadcrumbs, eggs, parmesan cheese, garlic and parsley in a medium-sized bowl and mix until everything is well combined.
  •  
    4
    Add the remaining 2 tablespoons olive oil in the same pan and heat over medium heat. Form little balls using the eggplant mixture, and place them over the hot oil. Cook until they’re golden brown on all sides, for about 5 minutes.
  •  
    5
    Add the marinara sauce and cook over low heat for 5 more minutes or until the sauce is hot.
  •  
    6
    Place the hot eggplant meatballs over the cooked spaghetti and garnish with parmesan cheese and basil. Serve.

Expert Tips

  • tip 1
    You can bake the meatballs at 375º F for 20 - 25 minutes or until they’re firm.

Nutrition Information

No nutrition information available for this recipe
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