Oh yes 😏 — Juicy Eggplant Meatballs are rich, tender, and full of flavor, served with a bright tomato sauce and fresh basil. Here’s a chef-style recipe that works beautifully, vegetarian-friendly but meaty in texture.
Juicy Eggplant Meatballs with Tomato Sauce & Fresh Basil
Ingredients (serves 4)
For the meatballs:
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1 large eggplant (~500 g / 1 lb)
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1 cup breadcrumbs (panko or regular)
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½ cup Parmesan cheese (grated, optional for vegetarian version: nutritional yeast)
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2 eggs
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2–3 cloves garlic, minced
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1 tsp Italian seasoning or dried oregano
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Salt & pepper, to taste
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Olive oil for brushing or pan-frying
For the tomato sauce:
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2 cups tomato passata (or crushed tomatoes)
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 tbsp olive oil
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½ tsp sugar (optional, to balance acidity)
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Salt & pepper, to taste
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Fresh basil leaves, chopped
Instructions
1️⃣ Prepare the eggplant
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Preheat oven to 200°C / 400°F.
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Dice eggplant into small cubes, toss with a little salt, and roast 20–25 minutes until soft and lightly browned.
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Let cool slightly.
2️⃣ Make the meatballs
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Mash roasted eggplant in a bowl.
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Add breadcrumbs, Parmesan, eggs, garlic, Italian seasoning, salt, and pepper.
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Mix until combined — mixture should hold together but not be dry.
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Shape into 1½ inch balls.
3️⃣ Cook the meatballs
Option 1 – Oven:
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Place on a parchment-lined baking sheet. Brush lightly with olive oil. Bake 20 minutes, turning halfway, until golden.
Option 2 – Pan-fry:
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Heat 2–3 tbsp olive oil in a skillet. Fry meatballs 3–4 min per side until browned and cooked through.
4️⃣ Make the tomato sauce
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Heat olive oil in a saucepan over medium heat.
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Sauté onion until soft, add garlic and cook 30 seconds.
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Add tomato passata, sugar, salt, and pepper. Simmer 10–15 min until slightly thickened.
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Stir in chopped fresh basil at the end.
5️⃣ Serve
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Spoon tomato sauce onto plates or a serving dish.
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Place eggplant meatballs on top.
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Garnish with extra basil and grated Parmesan if desired.
Chef Tips
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Moisture control: Roast eggplant instead of boiling — avoids soggy meatballs.
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Binding: If mixture is too wet, add a few more breadcrumbs; too dry, add a splash of milk or an extra egg.
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Flavor boost: Add a splash of balsamic vinegar to the sauce for depth.
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Serving ideas: Over spaghetti, in sub rolls, or as an appetizer with toothpicks.
If you want, I can also give a “super juicy, restaurant-style version” with caramelized onions, roasted garlic, and fresh herbs inside the meatballs, that’s basically melt-in-your-mouth 😍.