Bowl of hummus on topped with eggplant meatballs and parsley
Desserts and Snacks, Lunch\ Dinner

The Easiest Eggplant Meatball Recipe (Gluten free, Vegan)

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Are you looking for an easy meatless Monday recipe idea loaded with veggies? Or how about a easy delicious appetizer to serve to a group of people! Well, can I suggest these super easy (veggie stuffed) eggplant meatballs! Not only are they super yummy but they have a great texture that would please any crowd (not just us vegans!).

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Bowl of hummus topped with eggplant meatballs and tahini with text overlay for Pinterest

I actually first made these a super long time ago before I decided to eat a plant based whole food diet. After my first son was born we hosted the families from our birthing group, to reconnect and meet each other’s babies. Well, one of the women was a vegetarian and I had NO idea what to make for her. I wanted to serve a bunch of easy finger foods (since we were all nursing mamas) and I came across a meatball recipe that used eggplant on Pinterest!

It was so good that I just keep on making it over the years! However, this recipe has evolved a bit since that time. It is now egg-free and gluten-free and the flours I use now also evolved. Actually I think the only thing I kept were the eggplant, hahaha!

 A big bowl of hummus topped with meatless meatballs surrounded by hot sauce and parsley

Some secret ingredients to making the best vegan meatball recipe

It may surprise you to see that there are more veggies in this recipe then beans or legumes. And there is quite a bit of chickpea and oat flour. I actually made this decision because my boys would always complain about the texture of vegan meatballs.

Generally, plant-based meatball recipes rely mostly on black beans or lentils as the main ingredient, which makes it soft on the inside and a bit crispy on the outside. I actually do not mind this one bit but here come my kids again to push me out of my comfort zone! They want a meatball that has a consistent texture all the way through! Gosh….

So this recipe uses eggplant, chickpea and oat flour as the main ingredients. There are some lentils in this recipe but it is very little when compared to the other main ingredients. Chickpea flour is a hearty protein rich flour and oat flour is great to soak up any moisture! So you still get a protein rich meatball without all the mushyness… is that even a word?

How to assemble this easy meatless meatball recipe

You may be tempted to just throw the eggplant, onions, garlic and tomatoes right in the food processor instead of roasting them first, but you would be missing out on some serious flavour! I encourage you to take the time to roast the veggies first. Not only does it provide some killer flavours, but it also dries out the veggies so the meatballs are not mushy on the inside.

You could always do this step ahead of time if you prefer. The veggies roast pretty quickly (in about 15 minutes) so it is not a game-changer step to skip!

One more thing to note is that depending on the size of your eggplant you may get a drier, or wetter meatball batter then myself. That is why I gave you a range for the amount of chickpea flour you may need to use. The batter should be wet but not so wet that it sticks to your hands when you roll them into meatballs.

Check out the photo to see what the batter should look like!

A healthy and easy vegan meal prep idea

Do yourself a favour and make a double batch of these! This recipe can be included in your meal prep for the week. It keeps well in the fridge or can be frozen. If you do decide to freeze them then just thaw it in the fridge before you warm them up. You can cook them all the way through and then freeze with no issues.

I love these freezer bags if you are looking for a zerowaste option.

Plate with fresh pita bread topped with hummus, parsley and meatless meatballs

So many ways to enjoy this vegan finger food recipe

The best thing about these meatballs is that they are amazing in so many ways. You could serve them over some hummus as I did here. Or in a sandwich, dipped in pizza sauce, in spaghetti, or served with rice and veggies. So many different ways you could enjoy them!

I would love to see how you enjoyed this delicious eggplant meatball recipe! If you make them I would love it if you comment below or better yet please tag me in your photos so I can see and share over on Instagram (@at.my.table)! I love seeing what you guys come up with!

Plate with rice, pita bread, meatless meatballs and hummus on a marble table

For more easy meal prep recipes, or easy party hosting ideas check out these recipes:

Anyhoo, thanks for reading and I hope you enjoy this easy family recipe!  

Until next time, tchau

A collection of pictures of vegan eggplant meatballs. Meatballs over hummus, meatballs on pita bread and a bowl of eggplant meatballs. Text overlay

The Easiest Eggplant Meatball Recipe (Gluten free, Vegan)

Recipe by atmytableCourse: lunch, dinner, AppetizersCuisine: Vegetarian, vegan, gluten freeDifficulty: Easy
Servings

30-40

meatballs
Prep time

25

minutes
Cooking time

45

minutes
Total time

1

hour 

10

minutes

These eggplant meatballs are a vegan and gluten-free recipe. They have a great texture and are a healthy kid-approved recipe. A great finger food idea perfect as an appetizer or to serve while hosting. Serve with hummus or pizza sauce for dipping, enjoy in a sandwich or rice bowl. A healthy vegan dinner recipe!

BONUS: these meatballs freeze very well so make sure to include them in your meal prep!

Ingredients

  • 2 small eggplants, about 3 cups cubed

  • 15 mini tomatoes, halved

  • 1/2 onion, sliced

  • 3 garlic cloves, roughly chopped

  • 1 1/2 cups cooked lentils (or 1 can of lentils)

  • 2 cups oat flour

  • 1 – 1 1/2 cups chickpea flour (depending on the size of your eggplants)

  • 2 tbs olive oil

  • 1 tbs ground cumin

  • 2 tsp paprika

  • 1/2 tsp salt

Directions

  • Preheat your oven to 425 degrees. To a large baking pan add the eggplant, onions, garlic, tomatoes, spices and olive oil. Use your hands or a large spoon to mix (saving you a bowl to wash). Then place into the oven for 15 minutes.
  • Once the veggies are roasted add them to the food processor (you should get about 3 cups worth). Then add in the remaining ingredients. Process until you get a batter.
  • Using a large tablespoon roll out each meatball with your hands. Then place onto the same baking pan as the veggies. Bake at 375 degrees for 15 minutes. Then increase the temperature to 425 for another 15 minutes, or until they are golden brown.
  • You can store them in the fridge for 3 days or in the freezer for 3 months. If frozen let them thaw in the fridge before warming them up.

2 Comments

  1. Pingback: High Protein Meal Prep Meatballs, Quinoa and Black Beans (vegan, gluten-free) - AtMyTable

  2. Pingback: Quick One-pot Vegan Chili Recipe, Stovetop - AtMyTable

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