These hearty eggplant meatballs are the perfect finger food to serve to babies and toddlers, and they’re a healthy dinner menu item for moms and dads too. Serve to the family for a hearty meatless Monday meal or as a unique, vegetarian-friendly appetizer for dinners guests.
Eggplant is the meatiest of vegetables and is the perfect base for meat-less meatballs since it has a similar chewy, bite. This nightshade not only lends well to a vegetarian diet but is a great addition to any diet since it’s an excellent source of dietary fiber, vitamin A (in the form of beta-carotene), B vitamins, folate and vitamin C. Eggplant is also rich in minerals, boasting a large quantity of potassium, magnesium, calcium and phosphorous.
A few years ago I decided to adopt a more vegetarian-based diet. Although I don’t miss the taste nor texture of meat, I still crave those hearty, filling meals that were once my faves-in this case, meatballs!
I’ve made many variations of meatless meatballs in the past, including quinoa and lentil based ones, however, these are the most similar in texture and consistency to traditional ones.
Once cooked, these tender meatballs are surprisingly flavorful making it easy to forget that you may normally be eating beef. Not only are these great for vegetarians, but for meat-eaters (who are willing to give vegetarian meals a chance!).
These scrumptious, two-bite eggplant meatballs are a great addition to a hearty plate of pasta, simply smothered in warm, homemade tomato sauce, or stuffed into a meatball sandwich and smothered in melted cheese. Or, you can just eat them by themselves!
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!