The Forked Spoon · by Jessica Randhawa★ 4.8 (322)
Eggplant Meatballs Recipe
NUTRITION · PER SERVING115M COOK
CAL 28%·PRO 48%
CARBS 83G59% OF CAL
6G FIBER17G SUGAR59G OTHER
FAT 14G22% OF CAL
6G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant meatballs with herbs and Parmesan cheese baked in marinara sauce. A tender, flavorful vegetarian main that mimics the texture of meat meatballs.
mainitalian🍪 sheet pan⚙️ food processor🍳 skillet🔥 ovenvegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large eggplant ((approx. 1½-2 pounds total))
- 2 cups breadcrumbs (homemade or (store-bought okay))
- 2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoon fresh parsley (minced)
- 2 tablespoon fresh basil (minced)
- 1/2 cup milk ((cow or plant-based))
- 1/3 cup parmesan cheese (grated)
- 2 large eggs (whisked)
- 1 (16 oz) jar marinara sauce ((see notes) )
- 1.5 cups fresh mozzarella (shredded)
- fresh basil leaves (to garnish)
- fresh parsley (chopped)
- Fresh bread or cook pasta (to serve)
At a glance
PER SERVING · TIME 115M
CAL 28%·PRO 48%
CARBS 83G59% OF CAL
6G FIBER17G SUGAR59G OTHER
FAT 14G22% OF CAL
6G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 25m
- Sodium
- 1620mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 630mg
- Calcium
- 310mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1620MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.