Eggplant Meatballs

Have you ever tried eggplant in your meatballs? It adds a nice depth to the flavor, and has the extra benefit of adding a little bit of health to your dinner. 

Can be served as an appetizer, over pasta, or in meatball sandwiches.

Eggplant Meatballs


  • 2 lbs. fresh ground Italian sausage
  • 1/4 cup basil chiffonade (sliced thin ribbons)
  • 1 Tbs. chopped fresh oregano
  • 1 medium Asian eggplant, finely diced
  • 1 egg, slightly beaten
  • 1/4 cup fresh grated parmesan cheese
  • 1 tsp. sea or kosher salt
  • 1 1/2 tsp. fresh ground black pepper**
  • **Optional~ substitute 1 tsp. crushed red pepper flakes for black pepper


  1. *Peel and finely dice eggplant. Place in a colander or strainer (with a bowl underneath) and salt well. Allow to stand at room temperature approximately 1 hour. Rinse while lightly tossing in order to remove all of the salt.
  2. Preheat oven to 400*.
  3. Mix all ingredients by hand or using an electric mixer.
  4. Shape into 1"-2" balls and place in a 13x9 baking dish.
  5. Bake approximately 20 minutes or until juices run clear.


  1. Amaree yu cannot taste the mushrooms at all.

  2. Amaree Matthews

    So, can you tell that the eggplant is there? That’s my question….

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