Food & Cooking Recipes Ingredients Pasta and Grains Spaghetti and Eggplant Meatballs 4.7 (3) You won't miss the meat in this plant-based take on the classic combo. Close Credit: Jacob Fox Prep Time: 20 mins Cook Time: 30 mins Total Time: 55 mins Servings: 4 Jump to recipe Our recipe for spaghetti and eggplant meatballs provides a delicious meatless take on the Italian-American classic that’s just as satisfying and delicious as the original. We look to meaty eggplant to form the base of the balls,. It takes on a subtle smoky flavor after a stint under the broiler. A combination of garlic, oregano, and Parmesan cheese rounds out the flavor while white beans, breadcrumbs, and egg bind the mixture together. They’re broiled once more until beautifully browned, then finished in a pot of homemade (or store-bought) tomato sauce. We serve these delicious bites over spaghetti tossed with sauce and plenty of Parmesan cheese. 21 Delicious Eggplant Recipes to Enjoy All Year Long Key Ingredients for Spaghetti and Eggplant Meatballs Eggplant: When shopping for this recipe, choose a firm, unblemished eggplant that feels heavy for its size. (Pick up a few to get a feel for their average weight.) You won't need to peel it—the skin will blacken under the broiler and add extra flavor to the meatball mixture. White beans: Canned cannellini beans add heft and a dose of protein. Be sure to drain and rinse them well before using to remove excess salt and improve the texture of the meatballs. Garlic: A typical ingredient in meatballs, garlic makes an appearance in this plant-based version to adding plenty of flavor. To help it blend seamlessly into the mixture, use a garlic press or smash the clove with the side of your knife before mincing it as finely as possible. Oregano: Adding fresh oregano along with garlic to the broiled eggplant helps to infuse the vegetable with flavor as it steams and cools. If you're using dried oregano in place of fresh, use one-half teaspoon. Breadcrumbs: To bind the meatballs, we ues crunchy panko breadcrumbs, which are lighter and crispier than traditional breadcrumbs. If you can't find panko or don't have any on hand, you can swap in unseasoned breadcrumbs instead. Parmesan cheese: Nutty, salty Parmesan cheese boosts the flavor of the meatballs and is delicious sprinkled on top of the finished dish. For the best flavor and texture, Martha always recommends buying a wedge of cheese and grating it yourself at home rather than using pregrated Parmesan. Equipment Needs for This Recipe Baking sheet: You'll need a rimmed baking sheet to broil the eggplant and the meatballs. While we normally suggest lining a baking sheet with parchment for easy cleanup, we don't recommend that here as it can burn under the heat of the broiler. Be sure to use a rimmed baking sheet—and not a cookie sheet—to keep any liquid from running off the pan. Food processor: A food processor makes quick work of blending the eggplant mixture together. Be sure to pulse, not process, to keep the texture from becoming overmixed and pasty. If you don't have a food processor, you can use your hands or a potato masher to bring the mixture together. Straight-sided skillet: A large skillet with straight sides is ideal for simmering the sauce and meatballs. If you don't have one, use a medium to large saucepan instead, rather than a skillet with sloped sides. Tip Our all-purpose tomato sauce is full of flavor and requires just 35 minutes to cook, but if you'd like to cut down on prep time, you can certainly use your favorite store-bought sauce instead. Note that a 24-ounce jar of sauce contains about three cups, while this recipe calls for three and one-half cups. Directions Credit: Jacob Fox Heat broiler; broil eggplant, flipping midway through: Preheat broiler with a rack about 6 inches from heating element. Arrange eggplant in a single layer on a rimmed baking sheet. Broil until blackened on top, 5 to 7 minutes. Flip and continue broiling until blackened on second side, 3 to 4 minutes more. Credit: Jacob Fox Toss with oil, garlic, and oregano in a bowl; cover and let sit: Immediately transfer to a bowl with oil, garlic, and oregano, tossing to combine. Cover bowl with a plate or plastic wrap; let steam until eggplant softens and cools slightly, about 5 minutes. Credit: Jacob Fox Pulse in food processor with remaining ingredients except sauce and pasta: Transfer eggplant mixture to a food processor. Add beans, egg, breadcrumbs, cheese, red-pepper flakes, and 1 1/2 teaspoons salt. Pulse just to a chunky paste, 10 to 12 times (do not overmix). Credit: Jacob Fox Credit: Jacob Fox Form into meatballs; transfer to oiled baking sheet: Form mixture into 16 meatballs, each approximately 1 1/4 inches in diameter; transfer to a rimmed baking sheet lightly drizzled with oil. Credit: Jacob Fox Add more oil to coat; broil meatballs: Drizzle with more oil, shaking sheet until meatballs are lightly and evenly coated. Broil, undisturbed, until browned on top and firm, 5 to 7 minutes. Credit: Jacob Fox Simmer most of sauce; add meatballs and continue to cook: Meanwhile, bring 3 cups tomato sauce to a simmer over medium-high heat in a large straight-sided skillet. Gently transfer broiled meatballs to sauce, turning to coat (meatballs are delicate and can fall apart if handled aggressively). Reduce heat to medium-low; simmer 10 minutes. Credit: Jacob Fox Cook pasta; toss with remaining sauce and reserved pasta water: Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Drain, reserving 1 cup pasta water. Return pasta to pot; stir in remaining 1/2 cup tomato sauce and 1/2 cup pasta water. Serve meatballs with sauce over pasta: Toss in more pasta water as necessary, a little at a time, until sauce evenly clings to noodles. Serve meatballs with sauce over pasta, topped with more cheese and red-pepper flakes, and a drizzle of oil. How to Store Leftover Eggplant Meatballs Refrigerate leftovers in an airtight container for three to five days. Reheat in a saucepan or in the microwave, stirring very gently to keep meatballs from falling apart. What to Serve With Spaghetti and Eggplant Meatballs To round out this meal, consider adding a crunchy green salad like our classic Caesar (leave out the anchovies and swap in a vegan Worcestershire sauce to keep it vegetarian) or this simple Boston lettuce number with shaved Parmesan cheese. While the meatballs are full of nutrients already, it can't hurt to add a green vegetable to the table; try our simple sautéed baby broccoli or these couldn't-be-easier microwave-steamed green beans. Love garlic bread? Us too, especially alongside a saucy pasta dish. Try our pull-apart version if you've got extra time on your hands or this easy, pared down recipe. Five More Meatless Pasta Recipes to Try: Three-Cheese Skillet Lasagna Creamy Lemon Pasta With Pistachios Mushroom Tortellini With Arugula Tomato-Eggplant Gnocchi One-Pot Pasta With Broccoli and Lemon Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.