Eggplant-Mushroom Meatballs Recipe

Recipe By Slurrp

These eggplant-mushroom meatballs are a delicious vegetarian alternative to traditional meatballs. Made with a combination of roasted eggplant, saut茅ed mushrooms, breadcrumbs, and spices, these meatballs are packed with flavor and have a hearty texture. They can be served with your favorite pasta and marinara sauce or enjoyed on their own as a tasty appetizer. These meatballs are also freezer-friendly, making them a convenient option for meal prep or quick weeknight dinners.

4.8
21 Rating -
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Vegdiet
50minstotal
50m.total
Eggplant-Mushroom Meatballs
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Ingredients for Eggplant-Mushroom Meatballs Recipe

  • 1/4 Large Eggplant
  • 1/2 tablespoon Olive Oil, Divided
  • 2 ounce Mushrooms, Finely Chopped
  • 1/4 cup Breadcrumbs
  • 0.13 cup Grated Parmesan Cheese
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Chopped Fresh Parsley
  • 1/4 teaspoon Dried Oregano
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper

Directions: Eggplant-mushroom Meatballs Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400掳F and line a baking sheet with parchment paper.
  • STEP 2.Slice the eggplant into 1-inch thick rounds and brush both sides with olive oil. Place the eggplant slices on the prepared baking sheet and roast for 20-25 minutes, or until tender.
  • STEP 3.While the eggplant is roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the mushrooms and cook until they release their moisture and become golden brown, about 8-10 minutes.
  • STEP 4.Remove the eggplant from the oven and let it cool slightly. Once cooled, chop the eggplant into small pieces.
  • STEP 5.In a large bowl, combine the chopped eggplant, saut茅ed mushrooms, breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, dried oregano, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
  • STEP 6.Using your hands, shape the mixture into meatball-sized balls and place them on a baking sheet lined with parchment paper.
  • STEP 7.Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
  • STEP 8.Serve the eggplant-mushroom meatballs with your favorite pasta and marinara sauce, or enjoy them as a standalone appetizer.
  • STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them for longer storage.

Cooking Tips

  • Make sure to brush both sides of the eggplant slices with olive oil to ensure even roasting.
  • You can customize the seasoning of the meatballs by adding your favorite herbs and spices.
  • If the mixture is too wet to shape into meatballs, add more breadcrumbs until it reaches the desired consistency.
  • To freeze the meatballs, place them on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag.
  • Thaw frozen meatballs in the refrigerator overnight before reheating or serving.

Storage and Serving

  • Serve the eggplant-mushroom meatballs with cooked pasta and marinara sauce for a complete meal.
  • These meatballs can also be enjoyed as a vegetarian appetizer with a dipping sauce of your choice.
  • Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
  • To freeze the meatballs, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag.
  • Thaw frozen meatballs in the refrigerator overnight before reheating or serving.
Nutrition
value
250
calories per serving
11 g Fat4 g Protein32 g Carbs2 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    4g
  • Carbs
    32g
  • Fiber
    2g

MacroNutrients

  • Carbs
    32g
  • Protein
    4g
  • Fiber
    2g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    42mg
  • Iron
    2mg
  • Vitamin A
    295mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    25mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    14mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    35mg
  • Manganese
    < 1mg
  • Phosphorus
    82mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp