Low-Calorie Eggplant Meatballs with Savory Seasoning
Tender, flavorful Eggplant Meatballs made with roasted eggplant, breadcrumbs, cheese, and herbs. Perfect for pasta, sandwiches, or appetizers.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 meatballs 1x
Ingredients
Scale
1 medium eggplant (about 1 pound), roasted and peeled
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
2 large eggs
2 cloves garlic, minced
1/4 cup finely chopped onion
2 tablespoons tomato paste
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for cooking)
1 cup marinara sauce (for serving)
Instructions
- Preheat oven to 400°F (200°C). Roast eggplant 25–30 minutes until soft.
- Mash eggplant, mix in breadcrumbs, cheese, garlic, onion, tomato paste, parsley, oregano, paprika, salt, and pepper.
- Fold in eggs gently. Form 1.5-inch meatballs and chill 15–20 minutes.
- Heat olive oil, brown meatballs 3–4 minutes per side.
- Optional: Bake in marinara 10–12 minutes at 375°F (190°C).
- Serve hot with additional sauce.
Notes
Roast eggplant to remove moisture. Chill mixture to prevent crumbling. Avoid overmixing.