Eggplant and Ricotta Meatballs Recipe (No Meat)

Step 1

Place the eggplant on a cutting board and dice into small cubes, leaving the eggplant skin on. Prepare a large baking sheet and preheat the oven to 400º. Pour the eggplant cubes onto the baking sheet tray into a single layer. Drizzle the two tablespoons of olive oil all over the eggplant, then bake for 18-20 minutes until tender.

Step 2

Once the eggplant has cooled down on the baking sheet, transfer eggplant to a food processor or blender. Blend or pulse the eggplant until it becomes a thicker, bound consistency that resembles ground meat.

Step 3

Pour the blended eggplant into a mixing bowl, then add in the breadcrumbs, ricotta cheese, egg, Italian seasonings, and garlic powder. Using a spatula, fold all the ingredients together in the bowl until it becomes thick and combines well.

Step 4

Using a 1 tablespoon cookie scoop or a large spoon, make the meatballs and roll in between your hands to form into balls. Place on a plate, and repeat until all the eggplant mixture has been made into balls.

Step 5

Add 1 cup of olive oil to a frying pan or a cast iron skillet and turn on the stove to a medium heat. Gently place several meatballs into the hot oil, and fry for 3 minutes per side until each side is golden brown.

Step 6

Repeat for each meatball. Once the meatball is done cooking, transfer to plate lined with paper towel to absorb any excess oil.

Step 7

Toss into tomato sauce, marinara sauce, or lay atop a bed of ricotta cheese and garnish with fresh thyme or basil leaves.