Vegan Eggplant Meatballs are savory plant-based meatballs made with roasted eggplant/aubergine, onion, garlic, breadcrumbs, and herbs. They are tender, flavorful, and perfect with spaghetti.
If you're looking for a plant-based meatball recipe that doesn't rely on soy or processed ingredients, eggplant meatballs are the answer!
Eggplant gives a meaty bite, while onion, garlic, and oregano add that familiar Italian comfort-food taste.
A scoop of breadcrumbs ties it all together into little bites that hold up beautifully when baked.
I love that these meatballs don't try to be fake meat. They celebrate vegetables in a way that feels hearty and real.
Aubergine/eggplant gives a dense and 'meaty' texture to these balls.
I've kept any spices to a minimum so the garlic and oregano don't overpower the balls - making them perfect for fussy kids, as well as grown ups.
Our whole family love these balls and they're a great way to subtly introduce the flavour of aubergines.
My husband always said he hated eggplant, but after he tried these, he's converted and enjoys them now!
These vegan balls are a perfect addition to a plate of spaghetti.
I also love them in a 'meat'ball sub sandwich or on their own dipped in smokey baba ganoush.
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Why You Should Make This Recipe
- It's vegan and plant-based.
- You only need simple ingredients.
- It's freezer-friendly.
- It's a healthier alternative to meat.
- It's flexible for pasta, sandwiches, or bowls.
Eggplant
Eggplant is the star here. Its naturally spongy texture makes it perfect for soaking up seasonings, while roasting brings out a smoky sweetness.
In Mediterranean cuisine, eggplant is celebrated in dips, stews, and roasts. Using it in meatballs is a clever twist that highlights its versatility.
Ingredients
You will need:
- Eggplant. Aka Aubergine. Firm and glossy eggplant works best. Avoid soft or wrinkled ones.
- Red onion. Adds sweetness and depth. Yellow or white onion also works.
- Garlic. Essential for Italian flavor. Leave it out if you're sensitive to it.
- Breadcrumbs. Holds the mixture together. Use gluten free breadcrumbs if needed.
- Dried oregano. Brings Italian flavor. Substitute with thyme, rosemary, or Italian seasoning.
- Olive oil. For roasting and flavor. Any neutral oil can substitute.
- Salt and pepper. Simple pantry seasonings that balance the flavors.
Just a few ingredients and less than 30 minutes and you can have these flavourful, dense and delicious vegan meatballs.
Serving Suggestions
- Over spaghetti with marinara.
- In a sub sandwich with tomato sauce.
- On top of couscous or quinoa bowls.
- With roasted vegetables on the side.
- As a party appetizer with toothpicks.
- With vegan pesto and pasta.
- In wraps with hummus and greens.
- Alongside mashed potatoes.
- With a side of garlic bread.
How to make vegan eggplant meatballs
This recipe is super easy. Just mix up the ingredients and fry! Check out the step by step instructions below.
Then scroll down to the recipe card for the full instructions and ingredients list with amounts.
1 - fry the aubergine/eggplant and onions until soft, then add them and all other ingredients to a food processor
2 - whiz ingredients until it forms a thick paste, but keep some chunks for texture
3 - roll the mixture into balls and fry until golden.
Scroll down for the full recipe and ingredients list.
Looking for more vegan dinner recipes? Try these!
Vegan Peanut Stew
Red Lentil Dahl
Spanish Beans
Chickpea Curry
Tofu Curry
Storage, Freezing, Make-Ahead Advice
You can roast the eggplant a day ahead to save prep time.
Store leftovers in the fridge for up to 4 days.
Freeze baked or unbaked meatballs for up to 2 months.
Reheat in the oven to keep them crisp.
Recipe Tips
- Roast the eggplant until completely soft for the best texture.
- Drain excess liquid if the mixture feels too wet.
- Use your hands to form even-sized balls so they bake evenly.
- Line your baking sheet with parchment to prevent sticking.
- Taste the mixture before baking to adjust seasoning.
Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture on Instagram, Twitter or Facebook with the hashtag #veggiedesserts.
📖 Recipe
Spaghetti and Aubergine 'Meat'balls
Equipment
- food processor
- Frying pan
Ingredients
For the tomato sauce (optional):
- 1 teaspoon oil (olive, rapeseed etc...)
- ½ onion diced
- 1 clove garlic finely chopped
- 1 can (15oz/400g can) chopped tomatoes
- 1 tablespoon tomato puree
- 1 teaspoon dried oregano
For the eggplant meatballs:
- 1 teaspoon oil plus more for frying
- 2 eggplants / aubergines finely diced
- 1 red onion finely diced
- 2 cloves garlic diced
- 1 + ½ cups (175g) breadcrumbs
- 2 tablespoon plain flour
- 1 teaspoon dried oregano
- Salt and pepper
To serve:
- 9 ounces (250g) dried spaghetti
- 2 tablespoon
vegan cashew parmesan https://veggiedesserts.com/easy-vegan-parmesan-cheese/
Instructions
For the tomato sauce (optional):
- Heat the oil in a pan over a medium heat and add the onion. Cook, stirring often for 5 minutes or until soft but not browned. Add the garlic and cook for a further minute. Add the tin of chopped tomatoes, puree and oregano, as well as ¼ of the tin of water and allow to simmer and reduce while you make the eggplant meatballs.
For the eggplant meatballs:
- For the meatballs, heat the oil in a frying pan over a medium heat. Add the aubergines, onion and garlic and cook for 5-7 minutes, stirring often, until soft and cooked through.
- Add the aubergine mixture, flour, breadcrumbs and oregano to a blender or food processor, and whiz until it comes together in a sticky mixture. If it's too dry, add a little olive oil and if it's too wet, add a small amount of breadcrumbs.
- Roll tablespoonfuls of the mixture into balls. Heat some more oil in a frying pan and cook the balls, in batches, until browned all over and cooked through.
- While cooking the eggplant meatballs, cook the spaghetti according to packet instructions.
- Serve the spaghetti topped with tomato sauce and eggplant meatballs.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Jackie Wilkie says
These are really easy and tasty ‘meatballs’! My husband (a carnivore) told me how tasty they were! They are definitely going on my regular meal rotation. Thank you so much ❤️.
Lorna says
These sound delicious. Do I need to peel the eggplant first?
Thanks,
Kate Hackworthy says
No need to peel them. Enjoy!
Queen Ricca says
My kids said its the yummiest thing i have ever cook.. 😂😂
Thanks for sharing the recipe. 🥰
Lacey says
Thees look amazing! I just picked up some eggplant at the fruit stand! I'm excited to try them! What could I use as a gluten free sub for breadcrumbs? I was thinking oat flour or rice flour? Thank you!
Kate Hackworthy says
Hi, both of those should work as substitutions! Or whiz a few slices of gluten free bread in a blender or food processor. I hope you enjoy them!
Suzanne says
I have tried different versions and they are always soft in the middle. I have also tried more bread crumbs. I love them but my daughters who is vegetarian says they are too soft . The outside is amazing and yummy.
Wilhelmina says
I am so excited to try this dish!
Charlotte says
Hello, these look wonderful and can't wait to try them. Can they also be frozen or would they fall apart on defrosting?
Thanks
Julie says
Can u make the meatballs in advance and keep in the fridge ?
Kate Hackworthy says
Hi Julie, absolutely. They should last a day or two covered in the fridge. 🙂
Jay says
Made these last night, and while the flavour was fantastic, they ended up being mush on the inside. Any tips for making them denser and chewier? Thanks!
Giselle says
Hi Jay, what I did to make them denser was I added an egg to mix in the blender. Then when forming the mixture into balls I would coat them in oat flour and fry them till they are crisp on the outside. Then I put them in a 350 F oven for about 30 mins. They turned out perfectly just like a regular meatball.
Anna says
These look fab. I'm always looking for new ways to get veg into my kids, I'll definitely try these.
Rachel says
I love alternative takes on classics and this sounds so tasty. I definitely will be giving it a try.
Fritha Quinn says
oh these looks wonderful! We're a veggie family so will defo be trying them out! x
Katrina says
Oh these sound tasty not to mention healthy- one to
add to the cook book for me
Erica says
Hi there, I just made these and everything was going beautifully until th frying step. The browned coating stuck to the bottom of the pan every time I tried flipping them--I couldn't actually get a coating on them... Any advice on how to fix this?
Kate Hackworthy says
Hi Erica,
That's a shame that they stuck to the pan. You might need a little more oil, or to get the oil hotter before adding the balls and then giving them a quick toss to coat. I hope that helps!
Kate
Kirsty says
I can’t say I have ever tried aubergines before so I really don’t know what there flavour is like. I think it’s a interesting way of making the balls thought to replace the meat!
Anosa says
I would never have thought to make eggplant into meatballs but this looks absolutely delicious and a healthier option I think. Thanks for the recipe
Claire says
Oh my these sound delicious.
I think even my fussy eaters would try them
Emily Leary says
My mouth is watering! They look incredibly delicious and perfect for a mid-week meal.
Eva Katona says
I love this, looks so yummy. will definetely save this as I'm a vegetarian and I'm always looking for new and exciting recipes.
Stacey says
Oo now these look delicious and as a vegetarian I'm always on the lookout for new tasty recipes to try, thank you 🙂