🍆 Eggplant Meatballs (Vegan & Hearty)

Meaty, savory, and packed with plant power — the perfect comfort food with a Mediterranean twist.

Craving something hearty and satisfying but still 100% plant-based? These Eggplant Meatballs are your answer. Made with a blend of sautéed eggplant, protein-rich seitan, and hearty oats, they’re juicy on the inside, golden on the outside, and packed with umami flavor from spices like garlic and paprika.

Whether you serve them with marinara, in a sandwich, or as an appetizer, they’re guaranteed to impress — and they freeze beautifully, too!

🛠 Kitchen Tools

• Frying pan

• Hand blender or food processor

• Large bowl

• Spoon or scoop

• Fridge space (for resting the dough)

🧾 Ingredients

Makes approx. 12–14 medium meatballs

• Eggplants (aubergines): 2 medium units (approx. 500 g / 18 oz)

• Seitan: 200 g / 7 oz (crumbled or chopped)

• Oatmeal: 250 g / 9 oz (or oat flour)

• Paprika: 1 teaspoon

• Garlic powder: 1 teaspoon

• Olive oil: for cooking

• Salt & pepper: to taste

Optional: chopped parsley, nutritional yeast, or a splash of soy sauce for more depth.

👨‍🍳 Instructions

1. Sauté the eggplantWash and chop the eggplants into cubes. Heat a drizzle of olive oil in a frying pan over medium heat and cook the eggplant for about 2–3 minutes, stirring until slightly soft. (Add a pinch of salt to help it release moisture.)

2. Combine the ingredientsIn a large bowl or food processor, combine the cooked eggplant, seitan, oatmeal, paprika, garlic powder, and a pinch of salt and pepper.

3. Blend into a doughUse a hand blender (or food processor) to blend the mixture until a sticky, kneadable dough forms. It should hold together when pressed.

4. Let it restCover and refrigerate the dough for at least 30 minutes. This helps it firm up and makes shaping easier.

5. Shape the meatballsOnce chilled, scoop out portions and roll into medium-sized balls with your hands.

6. Cook to golden perfectionHeat a little olive oil in a frying pan over medium heat. Add the meatballs and cook for 5–7 minutes, turning occasionally until golden brown on all sides.

   
   

🍝 How to Serve

• Toss with tomato sauce and serve over spaghetti or zucchini noodles

• Serve in a sub sandwich with vegan cheese and marinara

• Plate with a creamy tahini or yogurt dip as an appetizer

• Pair with a fresh salad and roasted veggies for a balanced meal

💡 Tips & Variations

• Add a splash of soy sauce or balsamic vinegar to the mix for more umami

• Use smoked paprika instead of regular for a deeper flavor

• Want a gluten-free version? Swap seitan for lentils or mushrooms

• Bake instead of pan-frying for a lower-fat option: 190ºC / 375ºF for 20 minutes

✅ Why You’ll Love These

• Plant-based and protein-packed

• Make-ahead and freezer-friendly

• Budget-friendly ingredients

• Crowd-pleasing and super versatile