Let's make some vegan eggplant meatballs with an easy substitute for eggs! These meatless meatballs are a breeze to make, are loaded with veggies, and are allergy-friendly. Made with gluten-free simple ingredients, these versatile eggplant meatballs will quickly become your new favourite weeknight recipe.
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Believe it or not, this recipe was created before my own family transitioned to a primarily plant-based lifestyle. Shortly after my first son was born, we invited the families from our birthing group to reunite and introduce our babies. Among the guests was a vegan mom, and I was determined to provide her with a delicious and nutritious meal she would enjoy!
As a new nursing mom myself, I wanted to serve easy finger foods for our gathering. That's when the idea of meatballs struck me! But I had no idea how to substitute for egg in meatballs! So I set out to experiment with various beans, veggies, and flours, and after a few attempts, this recipe was born.
This vegan eggplant meatball recipe was such a hit that we have continued making it over the years, refining it. It is now one of our favorite go-to plant-based recipes!
This gave me the realization that making meatballs without eggs, gluten or meat is very attainable! And it inspired these high-protein meatballs that are perfect in pasta or lunchboxes.
👪 Why You'll Love Vegan Eggplant Meatballs
My family loves this vegan eggplant meatball for so many reasons and here is why we think your family will too:
- Bursting with Flavor: These meatballs are a delightful fusion of roasted veggies, lentils, and hearty oat flour, with a kick of garlic and a blend of cumin and paprika. The eggplant flavor is subtle but inviting!
- Texture Adventure: With a firm and juicy interior and a crispy, golden-brown exterior, these meatballs offer a fun and satisfying textural experience.
- Nutrient-Packed: Despite being meatless and eggless, they're loaded with protein, healthy carbohydrates, and veggies from lentils, chickpea flour, and veggies.
- Healthy and Hearty: These meatballs are not just delicious, they're also nutritious, making them a guilt-free treat for the whole family.
- Versatile: They're perfect for dinner, a healthy snack, or even as a unique and tasty party appetizer.
🥒Will My Picky Eaters Like This
We all know how tricky it can be to please those picky eaters, right? But don't worry, these vegan eggplant meatballs might just be the secret weapon you've been looking for! Here's why:
- Perfect for Little Hands: These bite-sized meatballs are just the right size for small fingers to pick up and enjoy.
- No Mushy Texture: We've added chickpea and oat flour to ensure a firm and meaty texture that won't turn mushy - a common turn-off for many kids.
- Crunchy and Juicy: These meatballs have a satisfyingly crunchy exterior and a firm but juicy interior, making them a sensory delight that kids will love.
- Sneaky Veggies: The hidden veggies inside these meatballs are a great way to boost your child's nutrient intake without them even realizing it!
- Versatile: Try adding these meatballs to your child's favourite pasta sauce, dipping them in hummus, or even skewering them to make fun meatball swords!
Remember, our job is to provide healthy options, but it's up to our little ones to decide to eat them. If you're looking for more tips on handling picky eaters, you can find more advice for tips for moms with picky eaters here!
Need More Kid-Friendly Allergy Safe Recipes?
If you are looking for more kid-friendly recipes, try our easy sheet pan cauliflower pumpkin soup or our instant-pot broccoli zucchini soup. And if you need more kid-approved bean recipes, our flavorful Brazilian rice and beans are always a hit at our house!
⏲️ Time-Saving Tip
- Use Canned Lentils: If you're short on time, canned lentils are a great shortcut.
- Cook Extra Lentils: If you do have time, cook double the number of lentils and use the leftovers for other recipes like this comforting meatless shepherd's pie.
- Roast Veggies Ahead of Time: You can roast your veggies up to 3 days in advance and store them in an air-tight container in the fridge.
- Batch Make Your Meatballs: Prepare a large batch of these eggplant meatballs to enjoy throughout the week or freeze them for later.
🍆Ingredients
To substitute for egg in meatballs, and help create that perfect meaty texture, here is what you will need:
- Eggplants: For best results, I used American eggplant (globe), these are the large eggplant variety. However, Italian eggplant will also work well with this recipe.
- Mini tomatoes: Any variety will work.
- Cooked brown lentils: I used canned lentils for this recipe, but you can cook lentils from dry for a more budget-friendly version.
- Oat flour: To be more budget-friendly I make my own at home by blending dry quick cooking oats. But you can also use oat flour, I love Bob's Red Mill oat flour because it is gluten-free!
- Chickpea flour: I used store-bought chickpea flour for this recipe.
- Olive oil and Spices: I added cumin, paprika, fresh garlic cloves, onions, and a pinch of salt. But feel free to tailor it to your family's preferences! If you want a stronger flavour, Italian seasoning or nutritional yeast work well.
See the recipe card for full quantities.
👩🏽🍳Instructions
Step 1: Prep Your Veggies
To make this vegan eggplant meatball recipe, begin by preheating your oven to 425 degrees Fahrenheit (220 degrees Celsius). Then roughly chop your eggplant, tomatoes, onion, and garlic.
Step 2: Roast Your Veggies
Spread the chopped vegetables on a large baking pan. Line your pan with a silicone mat or parchment paper to avoid sticking and for easy cleanup. Drizzle the veggies with extra virgin olive oil and sprinkle the blend of spices. Mix well to ensure the veggies are evenly coated. Bake for 15 minutes!
Pro Tip: Drain any excess fluid or moisture from your roasted veggies to avoid soggy meatballs.
Step 3: Make the Meatball Batter
Once the veggies are roasted, transfer them to a food processor. You should have about 3 cups of roasted veggies.
To the food processor, add your cooked brown lentils (or one can, drained), oat flour, and chickpea flour. Process until the mixture forms a cohesive batter. It should be moist but not sticky, allowing you to easily roll it into balls. If the batter is too sticky, you might need to add a bit more chickpea flour.
The oat and chickpea flours are excellent gluten-free alternatives that help bind these savory meatballs without the need for eggs, making them perfect for anyone looking for egg-free meatballs.
Step 4: Roll and Bake
For the second bake, preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Next, roll out your eggplant balls. Scoop a tablespoon of the eggplant mixture and roll it between your hands to form meatballs. Place them in a single layer on the same baking pan used for the veggies.
Bake for 15 minutes. Then, increase the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and bake for another 15 minutes, or until the vegan eggplant meatballs are golden brown and crispy on the outside.
💡 Recipe Tips: Avoid Soggy Meatballs
To ensure you get perfect crispy eggplant meatballs without needing to use eggs, here are some of our top tips:
- Roast to Reduce Moisture: Roasting veggies enhances flavour and decreases moisture, which is crucial for avoiding mushy meatballs. This simple yet effective step mimics the binding effect of eggs.
- Drain Thoroughly: After roasting, gently press the veggies to remove excess water. Drain and pat dry lentils to prevent soggy meatballs.
- Flour Adjustments: Begin with the recommended amounts of chickpea and oat flour. If the batter feels too wet, add a bit more chickpea flour until it's moist but not sticky, perfect for rolling.
- Chill Before Baking: Letting the formed meatballs chill in the refrigerator for about 20-30 minutes before baking can help them firm up. This step ensures they hold their shape better when baked, mimicking the cohesive property of eggs.
- Bake on High Heat Initially: Start baking at a higher temperature for the first few minutes, then reduce it for the remainder of the cooking time. This technique helps create a slightly crispy exterior that encases the moisture inside, preventing the meatballs from becoming soggy.
🥬Substitutions & Variations
One of the many joys of this vegan eggplant meatball recipe is its flexibility. If you find yourself without an ingredient here are some substitutions to help you:
Substitutions:
- Oat flour: While oat flour is the preferred choice for these vegan eggplant meatballs, almond flour can step in as a substitute. It's gluten-free and imparts a slightly nutty flavor that complements the recipe beautifully.
- Chickpea flour: Rice flour is a great alternative! It has a neutral flavour and works well in this recipe. While chickpea flour is high in protein and recommended, feel free to experiment with rice flour.
- Lentils: Lentils are the go-to for this recipe, but black beans can serve as a substitute. They offer a similar protein source and smooth texture, making your vegan eggplant meatballs just as delicious.
- Eggplant: This is, after all, a meatball recipe using hearty roasted eggplant. But if eggplant isn't your thing, try zucchini. Just remember to adjust the amount of flour, as zucchini has a higher water content.
- Gluten-Free Bread Crumb Variation: If you're looking to switch things up or if chickpea flour isn't readily available, you can use gluten-free breadcrumbs. For an added crunch, consider using gluten-free panko breadcrumbs. Just remember to adjust the moisture in your recipe as breadcrumbs may absorb more liquid than chickpea flour.
Variations:
- In a pasta sauce: Boost the protein content of your favorite pasta dish by adding these vegan eggplant meatballs!
- Serve with hummus: These eggplant meatballs make a great dipper for hummus or your dip of choice.
- Pizza topping: Crumble or halve these meatballs to create a unique and tasty pizza topping.
- Meatball sandwich: Tuck them into a sandwich with some tomato sauce for a scrumptious lunch.
- Snack platter: Jazz up your next snack board with these meatballs. Pair them with veggies, olives, crackers, or bread, and some tomato sauce for dipping. Don't forget to add your family's favorite fruits or veggies for a personalized touch!
- Air-fryer: To cook in the air-fryer, preheat to 375°F (190°C) and cook for 15-20 minutes, or until they're golden brown and crispy. You'll love the extra crunch that air frying provides!
- Frying Pan: Heat a bit of oil in a frying pan over medium heat. Add the meatballs, making sure not to overcrowd the pan, and cook until they're browned on all sides. This method gives your meatballs a delightful crispy crust with a tender, flavorful interior.
🥡Storage
Fridge storage: To store this eggplant meatball recipe, place them into an airtight container once they have cooled. Then store in the fridge for up to 4 days.
Reheating: To reheat your them, simply add the meatballs to any sauce you are cooking or place them onto a baking sheet and bake at 375 for 15 minutes. You can also microwave them to your desired temperature (60 seconds should do). I prefer to microwave them over baking them to prevent them from drying out.
Freezer storage: You can also freeze these delicious vegan meatballs. Simply place them into a reusable freezer bag or airtight container. Ensure you leave enough room for expansion. They can stay frozen for up to 3 months. When you are ready to eat them, remove them from the freezer and thaw them in the fridge overnight.
🧠Nutrient Highlight: Brain Benefits
Vegan eggplant meatballs are not just tasty, they're also super healthy! You know I am always looking for ways to support my kid's brain health. Here's why I love these for my family:
- Eggplants help our brain: Eggplants are rich in antioxidants, vitamins, and minerals that can aid digestion, promote heart health, and help manage blood sugar levels (1,2,3). Plus, they contain an antioxidant called nasunin that protects brain cells (4)!
- Packed with Protein: Lentils are packed with plant-based protein, fiber, iron, and folate. Their high folate content helps improve digestion, stabilize blood sugar, and reduce the risk of heart disease (5). Plus, they're great for brain development and cognitive function (6).
These plant-based ingredients are not only a great substitute for eggs in meatballs, they double as nutrient powerhouses, making this recipe a great one for supporting your family's brain health!
❔FAQ
If your meatballs are turning out soggy, you may need to adjust the amount of chickpea flour or cooking time. The meatball batter should be moist but not sticky, and should easily roll into balls before baking.
If your meatballs are too dry, try adding a bit more roasted veggies to the mix. This will add moisture and help to create a better texture. The texture may vary depending on the size of the eggplants you use. You should have 3 cups of veggies after roasting.
Absolutely! This vegan eggplant meatball recipe is perfect for meal prep. You can roast the veggies or make the meatballs ahead of time, then store them in the fridge or freezer for later use.
Creating a plant-based recipe for meatballs without eggs is simple. Use ingredients like lentils, roasted veggies, chickpea flour, and oat flour. With the right spices, it's easy to make delicious and satisfying egg-less meatballs.
🥣Related recipes
I hope you enjoyed this vegan eggplant meatballs recipe! If you are looking for more healthy vegan recipes or easy tasty recipes be sure to check out these:
Until next time, tchau
📖 Recipe
Crispy Vegan Eggplant Meatballs (Gluten-free, Egg-free)
Equipment
- Food processor
Ingredients
- 2 small eggplants
- 15 mini tomatoes
- ½ onion roughly chopped
- 3 cloves garlic roughly chopped
- 1 ½ cups cooked brown lentils or 1 can
- 2 cups oat flour
- 1 ½ cups chickpea flour (+¼ cup to adjust)
- 2 tablespoon olive oil extra virin
- 1 tablespoon cumin ground
- 2 teaspoon paprika
- ½ teaspoon salt
Instructions
- Preheat oven to 425°F (220°C). Then roughly chop eggplants, tomatoes, onion, and garlic.2 small eggplants, 15 mini tomatoes, ½ onion, 3 cloves garlic
- Add veggies to a large lined baking sheet. Drizzle with olive oil and sprinkle with cumin, paprika, and salt; mix well.2 tablespoon olive oil, 1 tablespoon cumin, 2 teaspoon paprika, ½ teaspoon salt
- Roast for 15 minutes, until veggies are tender and slightly caramelized. Remove excess liquid once cooked. You should have 3 cups of roasted veggies.
- Transfer roasted veggies to a food processor; add cooked lentils, oat flour, and chickpea flour.1 ½ cups cooked brown lentils, 2 cups oat flour, 1 ½ cups chickpea flour
- Chill the batter in the refrigerator for 20-30 minutes to firm up.
- Scoop a tablespoon of batter and roll into balls; place on a baking sheet.
- Bake at 425°F (220°C) for 15 minutes, then decrease to 375°F (190°C) for another 15 minutes, or until golden brown.
Notes
- Fridge Storage: Once cooled, place the vegan eggplant meatballs in an airtight container. They can be refrigerated for up to 4 days. For the best taste and texture, reheat them gently in the oven or on the stovetop with a little sauce to prevent them from drying out.
- Freezing Instructions: These meatballs freeze well. Spread them out on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They'll keep for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition
📝Information Source:
- Gürbüz, N., Uluişik, S., Frary, A., Frary, C., & Doğanlar, S. (2018). Health benefits and bioactive compounds of eggplant. Food Chemistry, 268, 602-610.
- Plazas, M., Lopez-Gresa, M. P., Vilanova, S., Torres, C., Hurtado, M., Gramazio, P., & Prohens, J. (2013). Diversity and relationships in key traits for functional and apparent quality in a collection of eggplant: Fruit phenolics content, antioxidant activity, polyphenol oxidase activity, and browning. Journal of Agricultural and Food Chemistry, 61, 8871-8879.
- Naeem, M. Y., & Ugur, S. (2019). Nutritional content and health benefits of eggplant. Turkish Journal of Agriculture - Food Science and Technology, 7(sp3), 31-36.
- Noda, Y., Kneyuki, T., Igarashi, K., Mori, A., & Packer, L. (2000). Antioxidant activity of nasunin, an anthocyanin in eggplant peels. Toxicology, 148(2-3), 119-123.
- Johnson, N., Johnson, C. R., Thavarajah, P., Kumar, S., & Thavarajah, D. (2020). The roles and potential of lentil prebiotic carbohydrates in human and plant health. Plants, People, Planet, 2, 310-319.
- Asindi, A., & Eyong, K. (2021). Folic acid and brain function in childhood. Nigerian Journal of Paediatrics, 48(2), 88-92.
Sue says
Do you peel the eggplant?
atmytable says
No, I didn't because I don't mind the skin. But if you are not a fan or want a smoother meatball then yes please remove the skin.
Melinda says
Looks super tasty! I actually don't often cook with eggplant so I may have to give this recipe a try! Thanks so much for sharing it 🙂