This post may contain affiliate links or sponsored content. That means if you click on my link and buy something, I will earn a small commission from the advertiser at no additional cost to you. For more information, see our disclosure policy.
Eggplant and Beef Meatballs are moist, tender and so flavorful from a ground beef and eggplant combination with sharp Pecorino cheese, fresh basil and just the right amount of spices! They’re a unique way to incorporate the iconic summer veggie into your family meals. Read on for more!
I love trying out new and unusual ways of combining ingredients while, at the same time, focusing on seasonality.
Even though these beef meatballs with eggplant were recently inspired by a meatball hankering + an overabundance of Sicilian eggplant from my home garden, my (Abruzzese) Aunt Annie often added cooked eggplant to her meatball mixture. And her meatballs were always amazing!
The eggplants here are roasted whole, then their tender flesh is scooped out and combine with fresh basil, sharp pecorino cheese and a signature blend of spices folded into ground beef along with moistened day-old bread.
Once the eggplant is roasted (which can be done in advance), these meatballs come together really quickly and are perfect for a weeknight meal or added to a big pot of rich tomato sauce.
I baked these eggplant and beef meatballs to streamline and shorten the cooking process, but you can just as easily pan-fry them. Enjoy them with your favorite pasta, vegetable side, crusty bread, or simply on a fork heading right into your mouth! Mangia bene!
More meatball recipes: Nonna’s Pan-Fried Meatballs, Baked Beef Meatballs (gluten-free), Baked Turkey Pesto Meatballs, Turkey Zucchini Meatballs, Eggplant Polpette (meatless) and Lamb Meatballs with Pistachio Mint Sauce.
Table of Contents
Main Ingredient Notes
- Eggplant: Any medium-to-large variety of eggplant will work for this recipe. I used 3 round Sicilian eggplants here from my garden, but often make this recipe with the large globe eggplants.
- When selecting eggplant, look for a slightly firm, but not hard, texture and choose an eggplant that feels heavy for its size.
- Ground Beef: Here, I used 85/15 ground beef, which is a perfect blend of lean-to-fat meat for a juicy meatball with great mouthfeel. You can also use this recipe with an 80/20 blend.
- Bread: Bread is both a binder for the meatball mixture and a sponge to absorb the juices from the meat as it cooks, keeping all that flavorful goodness inside. Using day old bread will result in the lightest meatballs. (See Recipe Notes if you prefer to use bread crumbs.)
- Spices: Add lots of flavor and texture! Garlic and onion powder, paprika, red pepper flakes, salt and black pepper are all included. My main advice–use good quality spices and dried herbs. If they have been in your cupboard for several years and look sketchy–replace them!
- Pecorino Romano Cheese: The sharpness and saltiness of this sheep’s milk cheese is an important flavor in this recipe. Grated and not shredded cheese should be used and freshly grated yourself is always preferred, if possible. You can substitute half of the pecorino with grated parmesan cheese if you would like.
- Fresh Basil: While some may think fresh herbs are overkill in a meatball recipe, it’s these special touches that make a great meatball. They do make a difference! Having said this, if you need to use dried, you can. See the Recipe Notes for amounts.
- Eggs: The role of eggs in meatballs is very important! They are there to bind the meat, bread and other ingredients together so that they do not fall apart or become too flimsy during the cooking process.
- Whole Milk: I use whole milk to moisten the bread and add overall moisture to the meatballs. (Many people think it’s the eggs that add moisture, but their role is different. See above.)
How to Make Eggplant and Beef Meatballs
- Using the tip of a sharp knife, make 4 to 5 slits in each eggplant. Then place eggplants on a wire rack, set atop a sheet pan and bake until eggplants are very tender and their skin is wrinkly.
- Once the eggplant is cool enough to handle, cut off its stem and slice it in half. Use a large spoon to carefully scoop out and set aside all the cooked eggplant pulp.
- Lightly chop the cooked eggplant flesh (or squash it with your hands) and discard any excess liquid.
Pro-Tip
Piercing the eggplant will prevent it from bursting in the oven.
- Whisk the eggs and milk together.
- Then, place the bread cubes in a large bowl and pour the egg/milk mixture over it. Make sure the bread is fully immersed. Let this mixture sit for at least 5 minutes to allow the bread to hydrate.
- Next, add the reserved roasted eggplant pulp, grated cheese, fresh basil and spices to the moistened bread and mix until all ingredients are well-combined.
- Gently combine this seasoned eggplant/bread mixture with the ground meat and mix lightly until all ingredients are well-combined. Be careful not to over-mix as doing so may result in tough meatballs.
Pro-Tip
Always pan-fry a small amount of the meatball mixture and taste test to check seasonings and texture before portioning the whole batch. Adjust seasonings if necessary.
- Using a portion scoop or measuring cup, portion mixture into approximately 3-ounce portions, about a ¼ cup each (or whatever size you like), and roll them into round balls.
Pro-Tip
Wet your hands a little to make rolling easier.
- Place meatballs on a parchment-lined baking sheet at least ½” apart from each other and roast until they’ve reached an internal temperature of 165˚F.
Pasta Recipes That Love Meatballs!
Meatballs can be served with a light pasta pomodoro or as an accompaniment to any number of simple pastas. Some of my favorites are:
- Spaghetti Aglio Olio Peperoncino
- Pasta Sorrentina with Tomatoes, Basil and Fresh Mozzarella
- Vodka Sauce with Fresh Tomatoes
- Pasta with Quick Grape Tomato Sauce
- Baked Ziti (meatless)
- Pasta with Basil Pesto
- Rigatoni Arrabbiata ~ Spicy Italian Tomato Sauce
- Pasta with Chickpeas
- Easy Pesto Ricotta Pasta (No-Cook Sauce)
Insider Tip
Check out one of my best “Insider Tips” for making the best meatballs here, as featured in Appetito’s online Italian Food and Drink Magazine.
If you love eggplant, also check out these recipes: Eggplant Tomato Spread, Roasted Hasselback Eggplant, Pasta alla Norma, Sicilian Stuffed Eggplant, Fried Breaded Eggplant, Sicilian Caponata Relish and Creamy Eggplant Soup.
The Best Beef to Use For Meatballs
I used 85/15 ground beef, which is a perfect blend of lean-to-fat meat for a juicy meatball with great mouthfeel. An 80/20 blend also works great here. I especially like to use 100% grass-fed and -finished ground beef, if possible.
Sometimes, I’ll use a traditional ground beef, pork and veal blend (a.k.a, “meatloaf mix), as in my fried meatball recipe.
You can also use a 50/50 ground beef and pork ratio, which is very popular and very delicious!
If you’re not sure what to use, experiment and see what you like! Each type of meat contributes its own respective flavors to the meatballs.
Regardless of the exact blend of meats used, try not to use a very lean meat for the juiciest meatballs. Fat equals flavor and moisture, and it is really important with this dish!
Frequently Asked Questions
Definitely! To fry instead of baking these meatballs, add enough oil to a large, non-stick skillet to cover the bottom of the pan by about ¼-½”. Heat the oil over medium heat until bubbles form around a wooden spoon inserted in the oil.
Then, gently transfer the raw meatballs to the hot oil. Do not overcrowd the pan! Brown multiple sides of the meatballs until cooked through (until an internal temperature of 165˚F is reached). This will take about 8 to 10 minutes per meatball, depending on the size.
Transfer the fried meatballs to either a rack over a sheet pan or a paper towel-lined plate (to drain excess oil) or directly to a pot of sauce. That’s it!
You can also check out my pan-fried Italian meatballs for more on this.
Fully cooked meatballs will have no pink inside and the juices should run clear. Use a stem thermometer for a foolproof way to determine if the meatballs are done cooking. The meatballs are finished cooking when they have reached an internal temperature of 165˚F.
Tough or heavy meatballs can be a result of overworking the meatball mixture, overcooking the meatballs or using too many breadcrumbs or oats. To avoid this, follow the recipe specs below, mix all non-ground meat ingredients together in a separate bowl until well-incorporated and then fold this mixture gently into the ground meat, and pay close attention during the cooking phase. Take the temperature of the meatballs about 2/3 of the way through cooking to closely monitor their progress.
Using the proper ratio of eggs to bread/breadcrumbs and other ingredients should ensure your meatballs do not fall apart. The recipe below is fully tested, so just follow it and you should have firm, but not tough, meatballs.
Making Meatballs in Advance
Meatballs are the ultimate make in advance food! You can refrigerate cooked meatballs for at least five days, making them a nice option for dinner parties or other get togethers.
The raw meatball mixture can also be held in the refrigerator (either in bulk or in formed balls) for up to one day before cooking.
Freezing Beef Meatballs with Eggplant
I almost always double (at least) any meatball recipe when I make it. This way, I have some meatballs immediately and then lots of meatballs for the future.
Just place the cooked meatballs in a freezer bag or container once cooked and cooled and they will hold for up to three months in the freezer. It’s a great way to have homemade meatballs ready in a pinch!
I generally freeze meatballs without sauce. When I’m ready to serve them, I will add the frozen meatballs to a lightly simmering tomato sauce and let them defrost easily right in the pot. It works every time!
Raw, formed meatballs can also be frozen. This requires the additional step of flash freezing the balls on a sheet pan until firm. Then, they can be grouped together in a container or freezer bag and returned to the freezer for up to three months. When ready to cook the meatballs, just bake them right from frozen state according to the recipe below.
Substitutions and Variations
- Use a Different Meat: I used ground sirloin (beef) in this recipe below, but you can use this recipe with a traditional ground beef, pork and veal blend or even ground lamb if you would like. If you’re interested in a turkey meatball recipe, check out my easy baked turkey meatballs.
- Herbs: I used fresh basil here as it was plentiful in my garden and gos so well with eggplant, but other fresh herbs like parsley, mint, thyme and rosemary would all be nice here. If you don’t have fresh basil, you can use 1 Tbsp dried basil as a substitute.
- Fry the Meatballs: For a crispier, more caramelized exterior, pan-fry the meatballs. Full details in the Recipe Notes below and Frequently Asked Questions above, or check out my fried meatballs recipe.
- Make them Greek-ish: Add lemon zest, oregano (fresh or dried) and feta cheese to the meatball mixture for a Greek twist.
- Add Heat: Add a pinch of Calabrian chile paste into the meatball mix for some piccante!
- Make them Gluten Free: Easily make this recipe gluten-free by using the oats option instead of bread (Info in the Recipe Notes below.) Use gluten-free rolled, old-fashioned, or quick-cooking oats.
Serving Suggestions
- Meatballs are very versatile and there are so many great ways to enjoy them! Toss them lightly in some tomato sauce, sprinkle them with some grated Pecorino cheese, and served them with a green salad, Tuscan panzanella salad, or your favorite veggie. They go especially well with green beans in tomato sauce, string beans and potatoes, mashed potatoes or a simple pasta with garlic and olive oil.
- Sautéed escarole or rapini, grilled eggplant or roasted zucchini are all great sides for these meatballs.
- Eggplant and beef meatballs also make an amazing sub paired with some sautéed broccoli rabe and fried peppers on a long seeded roll. Or, heat them with some tomato sauce, place them on a long roll, top them with some provolone and/or mozzarella cheeses and place them under the broiler for a killer meatball parm hero!
- Smaller meatballs (about 2 Tbsp meatball mix/portion each) can be a fun party appetizer. Just arrange them on a platter with some toothpicks and pair them with a couple of dipping sauces, such as basil pesto or saffron aioli.
- Serve these baked beef and eggplant meatballs over a bed of creamy ricotta cheese with some fresh basil or basil pesto for an impressive antipasto.
- I also love eating these meatballs plain, simply sprinkled with a little bit of my favorite salt flakes and some homemade spicy pepper oil right when they come out of the oven, placed on a fork, and then directly into my mouth!
Eggplant and Beef Meatballs
Equipment
- Portion/Ic Cream Scoops (optional)
- Cheese grater (optional)
Ingredients
- About 2 pounds eggplant, (See Notes.)
- ½ cup whole milk
- 4 large eggs
- 3 cups small diced, day old bread, (See Notes.)
- 1¼ cups grated Pecorino Romano cheese , (about 5 ounces)
- 1 cup chopped fresh basil, fairly packed
- 1 Tbsp paprika
- 2 tsp salt
- 2 tsp garlic powder or granulated garlic, (can use 1 Tbsp fresh minced garlic instead)
- 2 tsp onion powder
- 1¼ tsp ground black pepper
- ¾ tsp crushed red pepper flakes, (optional)
- 2 pounds ground beef, (85/15 or 80/20 is best; see Notes.)
- Tomato Basil Sauce, for serving (optional)
Instructions
- Gather and prep all ingredients according to specifications above. Arrange a rack on the bottom third of the oven and preheat to 375°F. Use the convection option on your oven if you have it.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
- Prep and Roast the Eggplant:Using the tip of a sharp knife, make 4 to 5 slits in each eggplant. This will prevent the eggplant from bursting in the oven. Then place eggplants on a wire rack, set atop a sheet pan. (You can also bake them directly on a parchment-lined sheet pan.)
- Place sheet pan on lower oven rack in 375°F preheated oven and bake until eggplants are very tender and their skin is wrinkly. The larger the eggplants, the longer this will take. It could take anywhere from 45 to 100 minutes or so. (See Notes below for an alternative method.) Turn the eggplants over after about 30 minutes. Test if eggplant is done by inserting a knife through its thickest part; it should not meet with any resistance in its center.
- Once the eggplant is done cooking, let it rest until it is cool enough to handle. Then, cut off and discard its stem and slice eggplant in half. Use a large spoon to carefully scoop out and set aside all the cooked eggplant pulp. Discard eggplant skins. You should have roughly 1 pound (or about 1¾ cups) cooked eggplant pulp. NOTE: You can roast the eggplant and prep the pulp one to two days in advance and hold it in an airtight container in the refrigerator.
- Lightly chop the cooked eggplant flesh (or squash it with your hands) and discard any excess liquid. Set this aside.
- Increase oven temperature to 400˚F (convection setting if available) and keep the rack in the lower third of the oven.
- Whisk the eggs and milk together.
- Then, place the bread cubes in a large bowl and pour the egg/milk mixture over it. Make sure the bread is fully immersed. Let this mixture sit for at least 5 minutes to allow the bread to hydrate.
- Next, add the reserved eggplant pulp, grated cheese, fresh basil and spices to the moistened bread and mix until all ingredients are well-combined.
- Gently combine this seasoned eggplant/bread mixture with the ground meat and mix lightly until all ingredients are well-combined. Be careful not to over-mix as doing so may result in tough meatballs. (This mixture can be made one day in advance and sit overnight in the refrigerator, covered with plastic wrap.)
- Always pan-fry a small amount of the meatball mixture and taste test to check seasonings and texture before portioning the whole batch. Adjust seasonings if necessary.
- Using a portion scoop or measuring cup, portion mixture into approximately 3-ounce portions, about a ¼ cup each (or whatever size you like) and roll them into round balls.(TIP: Wet your hands a little to make rolling easier.)
- Place meatballs on a parchment-lined sheet pan at least ½” apart from each other.(TIP: If you’d like a browner meatball, lightly spray the tops of the raw meatballs with oil before placing the sheet pan in the oven.)
- Put the sheet pan in the oven and roast the meatballs for about 20 to 25 minutes, depending on size and your oven. Rotate the sheet pan once about halfway through the cooking process. The meatballs are finished cooking when they have reached an internal temperature of 165˚F. Use a stem thermometer to test the internal temperature.
- Alternatively, you can par-cook the meatballs and let them finish cooking in tomato sauce. Depending on how many I am making and if I am serving them on the same day, I will do this. But, more often than not, I make a double batch of these meatballs, bake them, cool them, then store them in a freezer bag in the freezer so that I have meatballs whenever I want! They freeze beautifully.
- The serving possibilities are numerous! See Serving Suggestions above for more about this. Buon Appetito!
Video
Notes
- This recipe makes about 24 meatballs (average 3 ounces or ¼ cup uncooked portion or raw meatball mix).
- Make the meatballs any size or shape that you want! The yield will change, however.
- I figured about 4 meatballs per person but adjust accordingly.
- Any medium-to-large variety of eggplant will work for this recipe. I used 3 round Sicilian eggplants here from my garden, but often make this recipe with the large globe eggplants.
- If you’re sensitive to eggplant seeds, remove those as best as possible after cooking the eggplant. They don’t bother most people, but some (older) eggplants have more (and larger) seeds than others, and they often do not break down. The round and smaller eggplant varieties have fewer seeds.
- I prefer to roast the eggplant whole until soft, then scoop out the pulp because it is the easiest and least messy way to do so. But, there are other ways that you can achieve the same result, such as peeling, cubing and roasting large pieces of eggplant, or blanching large pieces of peeled eggplant in boiling water. Whichever you decide to do, be sure that you have strained and “pulpy” eggplant as the starting point for the meatball mixture.
- Using day old bread will result in the lightest meatballs.
- However, you can use 1¾ cups plain, fine breadcrumbs or 1¼ cups rolled, old-fashioned, or quick-cooking oats in place of the 3 cups diced bread.
- Here, I used 85/15 ground beef, which is a perfect blend of lean-to-fat meat for a juicy meatball with great mouthfeel. You can also use this recipe with an 80/20 blend. I especially like to use 100% grass-fed and -finished ground beef, if possible.
- Sometimes, I’ll use a traditional ground beef, pork and veal blend (equal amounts of each). This common Italian-American blend creates a rich and uniquely-flavored meatball. (This beef/pork/veal blend is often referred to as a “meatloaf mix” in supermarkets.)
- You can also use a 50/50 ground beef and pork ratio, which is very popular and very delicious!
- Regardless of the exact blend of meats used, try not to use a very lean meat for the juiciest meatballs. Fat equals flavor and moisture, and it is really important with this dish!
- To fry instead of baking these meatballs, add enough oil to a large, non-stick skillet to cover the bottom of the pan by about ¼-½”.
- Heat the oil over medium heat until bubbles form around a wooden spoon inserted in the oil.
- Then, gently transfer the raw meatballs to the hot oil. Do not overcrowd the pan!
- Brown multiple sides of the meatballs until cooked through (until an internal temperature of 165˚F is reached). This will take about 8 to 10 minutes per meatball, depending on the size.
- Transfer the fried meatballs to either a rack over a sheet pan or a paper towel-lined plate (to drain excess oil) or directly to a pot of sauce. That’s it!
- Meatballs are the ultimate make in advance food! You can refrigerate cooked meatballs for at least five days, making them a nice option for dinner parties or other get togethers.
- The raw meatball mixture can also be held in the refrigerator (either in bulk or in formed balls) for up to one day before cooking.
- I almost always double (at least) any meatball recipe when I make it. This way, I have some meatballs immediately and then lots of meatballs for the future.
- Just place the cooked meatballs in a freezer bag or container once cooked and cooled and they will hold for up to three months in the freezer. It’s a great way to have homemade meatballs ready in a pinch!
- I generally freeze meatballs without sauce. When I’m ready to serve them, I will add the frozen meatballs to a lightly simmering tomato sauce and let them defrost easily right in the pot. It works every time!
- Raw, formed meatballs can also be frozen. This requires the additional step of flash freezing the balls on a sheet pan until firm. Then, they can be grouped together in a container or freezer bag and returned to the freezer for up to three months. When ready to cook the meatballs, just bake them right from frozen state according to the recipe above.
love soup?
Get My Cookbook!
Ditch the dish and embrace the bowl with Soupified: Soups Inspired by Your Favorite Dishes!
Available in ebook, paperback and hardcover.
A great use of all my excess summer eggplant!