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.


2 Responses to “Eggplant Meatballs”

  1. Lisa Y says:

    Amaree yu cannot taste the mushrooms at all.

  2. Amaree Matthews says:

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

Leave a Reply