These vegetarian meatballs are packed with vegetables and protein, and can easily be made vegan. Roasted eggplant makes a surprisingly satisfying meat substitute—crispy outside and tender inside.
Recently I set out on a little mission: to introduce my husband to more vegetarian meals. He’s always open-minded about trying my dishes and, so far, no complaints. A few weeks ago he asked if I could recreate some of my healthy meatballs in vegetarian form. I told him I was already working on a new plant-based version he would enjoy.
He laughed and teased me about turning him into a vegetarian—then encouraged me anyway, asking me to “whip up those veganarian balls.” I accepted the challenge.
I first tasted eggplant-based vegan meatballs thanks to a colleague who had made some months earlier. They were tender, surprisingly “meaty,” and very flavorful. She used roasted eggplant as the base, and I wanted to build on that idea while adding more protein. Cannellini beans gave the mixture extra body, protein and a pleasant texture.
Roasted eggplant, garlic, onion, parsley, beans, Parmesan, red pepper flakes and panko are quickly combined in a food processor, shaped into balls, coated in breadcrumbs and pan-fried until golden and crisp. The result is a crunchy exterior with a soft, flavorful interior.
When I asked my husband to help with photos, our little one decided to “help” by sampling the spaghetti—tiny hands that are perfect for sneaking noodles!
I served my husband four of the vegetarian “meatballs” over pasta with homemade marinara. He ate them and admitted he wouldn’t miss the meat—he loved the texture, the crunch and the heat. He even said he felt lighter after the meal, which is one of the perks of a meat-free dinner: you can enjoy a big plate of pasta without the heaviness.
If you prefer a vegan version, omit the Parmesan or use a vegan alternative. These meatballs also crisp up nicely when baked—just spray them lightly with oil so they brown.
Spicy Vegetarian Meatballs
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- Author: Mila Furman
- Total Time: 45 minutes
- Yield: 4 people
Description
Roasted eggplant makes an excellent meat substitute in these vegetarian meatballs. They crisp up on the outside while remaining tender inside and are loaded with vegetables and protein.
Ingredients
- 2 baby or Chinese eggplants (about 2–2.5 pounds)
- 1 can cannellini beans, drained and rinsed
- 3 garlic cloves
- 1 medium onion, cut into large chunks
- 1/2 cup flat-leaf parsley
- 3/4 cup Parmesan cheese, finely grated (omit or use vegan cheese to make vegan)
- 1 tsp red pepper flakes (adjust to taste)
- 1.5 cups panko breadcrumbs, plus 3 tablespoons for processing
- 10–12 basil leaves, for serving
- 4 cups marinara sauce
- 1 pound spaghetti
- Olive oil for pan-frying
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Wash and cut eggplant into 1–1.5 inch cubes. Toss on a sheet pan with olive oil, salt and pepper. Roast 15–20 minutes until tender and golden. Let cool slightly.
- While eggplant roasts, warm the marinara and bring a pot of salted water to a boil for the pasta.
- In a food processor, pulse beans, onion, garlic and red pepper flakes until well chopped.
- Add 3 tablespoons of breadcrumbs and pulse 4–5 times until combined but not completely smooth.
- Add the roasted eggplant and pulse until the mixture holds together but still has some texture. Season with salt and pepper to taste.
- Place panko breadcrumbs in a shallow bowl for coating.
- Heat about 2 tablespoons olive oil in a large skillet over medium-high heat.
- Use a medium ice-cream scoop or spoon to portion the mixture and roll into balls. If mixture is too loose, add breadcrumbs one tablespoon at a time until it firms up.
- Pan-fry the balls in batches, turning every few minutes until all sides are browned and crisp.
- Cook spaghetti in boiling salted water until al dente, about 10–12 minutes. Drain.
- Serve the meatballs warm in marinara with torn basil and extra grated cheese if desired. Serve over pasta.
Notes
1. Baby or Chinese eggplants tend to be sweeter and less bitter, but regular eggplant works fine.
2. Flat-leaf parsley has more flavor than curly parsley.
3. To make vegan: omit Parmesan or use a vegan alternative.
4. If the mixture is too loose, add breadcrumbs one tablespoon at a time until it holds together.
5. You can bake the meatballs instead of frying—spray them lightly with oil so they crisp up.
6. Nutritional information is an estimate and should be used as a guideline.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Vegetarian
- Cuisine: Italian
