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Eggplant and Mushroom Veggie Balls

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3 from 1 review

  • Author: Natalie McLaury
  • Total Time: 1 hour 30 minutes
  • Yield: 4-5 1x


Faux meatballs made from eggplant and mushrooms!


  • 1 whole eggplant, peeled and cut into 1-inch cubes
  • 8 oz. button mushrooms, sliced (mine came in a 10 oz. package, so I used that)
  • 8 oz. baby bella mushrooms, sliced (mine came in a 10 oz. package, so I used that)
  • 1 medium onion, quartered
  • 1/2 cup (4 oz) olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp (2 ml) sea salt
  • 1/4 tsp (1 ml) freshly ground white pepper (I used black pepper)
  • cooking spray
  • 1 egg, gently whisked
  • 1/2 cup (4 oz) panko breadcrumbs


  1. Preheat oven to 350F. In a large plastic bag, combine the first 8 ingredients (eggplant through pepper) and shake to evenly coat vegetables.
  2. Coat a large glass baking dish (you may need to use two) with cooking spray. Spread the vegetables in an even layer on the dish(es) and bake, uncovered for 30 minutes.
  3. Remove vegetables from oven and allow to cool to room temperature. Stir the egg and panko into the vegetable mixture. Transfer the mixture in small batches to a food processor fitted with the chopping blade.
  4. Pulse batches until minced, but not pureed (mixture will be very wet).
  5. Form the mixture into 1 1/2 inch balls and place on a cookie sheet or glass dish coated with cooking spray. Bake for 25-30 minutes. Remove from oven and allow to stand for 5 minutes before serving. Serve over spaghetti noodles with spaghetti sauce.


From St. Louis Sauce Magazine

  • Prep Time: 1 hour
  • Cook Time: 30 mins
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