Rating: 4.5 stars
14 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Vegetarian meatballs browned in the oven. Use with spaghetti, in bombers, and all by themselves!

Recipe Summary

cook:
45 mins
additional:
15 mins
total:
1 hr 15 mins
prep:
15 mins
Servings:
6
Yield:
18 balls
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until tender, 5 to 10 minutes. Add eggplant, basil, oregano, thyme, salt, and pepper to onion mixture; cook and stir, mashing occasionally with a wooden spoon, until eggplant is cooked through but still holds shape, about 10 minutes. Remove skillet from heat and cool mixture to room temperature.

    Advertisement
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as Silpat®).

  • Mix Parmesan cheese and bread crumbs into eggplant mixture; shape into 15 to 18 "meatballs". Arrange "meatballs" on the prepared baking sheet.

  • Bake in the preheated oven, turning occasionally, until browned on all sides, about 30 minutes.

Cook's Note:

Substitute 1 tablespoon dried basil for fresh, if desired.

Italian seasoning or sausage seasoning can replace the thyme and oregano, if desired.

Nutrition Facts

133 calories; protein 3.9g; carbohydrates 13.7g; fat 8.5g; cholesterol 3.9mg; sodium 140.8mg. Full Nutrition
Advertisement