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My Darling Vegan
Eggplant Meatballs with Zucchini Noodles

You're going to love these wholesome and flavor-packed vegan eggplant meatballs baked to perfection and served with homemade marinara and zucchini noodles. It's a delicious and low-carb vegan meal the whole family will love.

4.78 from 9 votes

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Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
35 mins
Course: Appetizer, Main Course
Cuisine: Vegan
Servings: 20 meatballs
Calories: 61 kcal
Author: Sarah McMinn
Eggplant Meatballs
  • 1 large eggplant
  • 1 tbsp olive oil
  • 1 1/2 cup bread crumbs
  • 3 cloves garlic,
  • 1/4 cup fresh flat-leaf parsley
  • 2 tbsp fresh basil
  • 1/4 cup vegan parmesan
  • 1 1/2 tbsp Italian Seasoning
  • 1 flaxseed or chia egg
  • 1/2 tsp salt
  • pepper, to taste
Everything Else
  1. Preheat the oven to 375F. Line a baking sheet with parchment paper and set aside.

  2. Chop the eggplant into 1" pieces. Heat olive oil over medium heat and add eggplant along with 1/4 cups water. Sauté for 10 minutes until eggplant is slightly brown and tender.

  3. Transfer it to a food processor along with all the other ingredients for your eggplant meatballs. Process until you have a uniform batter. Be careful not to overprocess or the meatballs will become gummy. Some texture is desirable. Taste and adjust seasonings.

  4. Roll the meatball mixture into balls 2 heaping tablespoons in size and place on the prepared parchment paper. Bake for 20-25 minutes, until meatballs are browned and crispy on the outside. 

  5. When the meatballs are done, add them to a saucepot with marinara sauce until the marinara sauce is heated all the way through. Toss with zucchini noodles and serve with fresh parsley and vegan parmesan.

Recipe Video

Recipe Notes

Serving and Storing - Store leftover meatballs in the refrigerator for up to 3 days or the freezer for up to 2 months. When ready to eat, these meatballs can be cooked in marinara sauce directly from the freezer.

Variations - Don't like eggplant? Try out these Tempeh Meatballs instead! 

Recipe Tips

  1. Thoroughly sauté your eggplant to bring out the rich flavors.
  2. Do not over-mix your eggplant mixture or you’ll end up with a gummy paste.
  3. Adjust the spices/herbs as you desire. The flavors in this recipe are highly flexible.

Uses - Serve meatballs with pasta with a homemade marinara sauce for a classic spaghetti and meatballs dish, stuff them in a baguette for a delicious meatball sub, or serve them as an appetizer at your next holiday party.

Nutrition Facts
Calories Per Serving: 61
% Daily Value
Carbohydrates 10g 3%
Protein 2g 4%
Fat 2g 3%
Saturated Fat 1g 6%
Cholesterol 1mg
Sodium 229mg 10%
Potassium 220mg 6%
Fiber 2g 8%
Sugar 3g 3%
Vitamin A 234IU 5%
Vitamin C 9mg 11%
Calcium 46mg 5%
Iron 1mg 6%