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.
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Preheat the oven to 375F. Line a baking sheet with parchment paper and set aside.
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.
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.
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.
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.
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!
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.