Eggplant Meatballs W/ Basil Pesto

The texture of an eggplant meatball is very soft, but they hold together after browning in the oven. The smaller you make them, the better they hold together. My suggestion is to shape them the size of a golfball. You can’t go wrong with pesto as the sauce, or a red sauce. Next time I make these I’m going to make eggplant parm – basically a meatball sub but it’s eggplant meatballs. I love these things when I want a break from meat!




  • 3 Eggplant, skin peeled, diced
  • 1 Garlic Clove – minced
  • 1 TBS Onion Powder
  • 1 Egg
  • 1/2 Cup Fresh Chopped Parsley
  • 1/2 Cups Cup Fresh Chopped Basil
  • 1/4 Cup Parmesan Cheese
  • 1/2 Cup Seasoned Breadcrumbs
  • Salt/Pepper


  • 2 Cups Fresh Basil
  • 3/4 Cup Olive Oil
  • 1/4 Cup Parmesan Cheese
  • 1 TBS Pine Nuts


  1. Preheat oven to 375 degrees
  2. Spray a baking sheet with cooking spray and place peeled/chopped eggplant on it, season with salt and pepper, and bake 45 minutes
  3. Let cool for 10 minutes and place in a food processor and blend so that you still see ‘clumps’ here and there
  4. Place in a mixing bowl and add garlic, onion powder, egg, parsley, basil, cheese, breadcrumbs, salt/pepper and have into a ball the size of a golf ball. Place them back on pre sprayed baking sheet.
  5. Bake meatballs for 20 minutes until they are browned
  6. While the meatballs are in the oven: place all ingredients of pesto directions in a food processor and puree until smooth.
  7. Drizzle pesto on a plate and place meatballs on the pesto.
  8. Top with more pesto, and whole pine nuts.



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