Eggplant Meatballs with mushrooms and garlic

Author: Ashley Published: 06/27/2026

Delicious Baked Eggplant Meatballs packed with hearty eggplant, savory mushrooms, garlic, and classic Italian seasoning. These are kid-approved and fantastic for your favorite spaghetti and meatball night! Best of all, they’re vegetarian and gluten-free—a real win for the family table!

I’m a big fan of meatballs no matter what, and if you love them as much as I do, these easy baked eggplant meatballs will quickly become a family favorite. They come together in just a handful of simple steps and honestly, they’re some of the best meatless meatballs I’ve ever had!

These little wonders hold their shape so well, look like traditional meatballs, and have the bonus of sneaking in healthy veggies like eggplant and mushrooms. Plus, they’re super easy to make gluten-free simply by swapping in gluten-free breadcrumbs.

Sure enough, this baked eggplant meatballs recipe was such a hit that I had to remind myself not to gobble up too many! The kids couldn’t get enough either. They’re the perfect dish to add to your meatless Monday lineup without any hassle.

Oh, and before I forget, if you love eggplant as much as we do, don’t miss our healthy eggplant Parmesan or these crispy baked eggplant fries — great ways to get veggies on the table with zero fuss!

Say hello to your new favorite meatless comfort food: baked eggplant meatballs. These little gems bring all the cozy vibes of classic meatballs but are packed full of veggies instead of meat. They’re crispy on the outside, soft and tender inside, bursting with roasted eggplant, mushrooms, garlic, and Italian herbs for flavor that really shines.

In this post, I’ll walk you through everything you need to nail this recipe at home. We’ve got a straightforward ingredient list, easy step-by-step photo instructions, plus my best tips on picking and prepping your eggplant and mushrooms. I’ll even include options to make these meatballs gluten-free or vegan if you want! Plus, you’ll find serving suggestions, storage hacks, freezing tips, and even how to cook them in an air fryer because who doesn’t love a shortcut?

Go ahead and scroll down to the recipe card for the full list and detailed instructions—you’ll be enjoying your baked eggplant meatballs dinner in no time!

Why You’ll Love Them

Crunchy on the outside but soft and tender in the center
Packed with wholesome veggies like eggplant and mushrooms for a healthy boost
Flavorsome and nutritious without any meat needed!
Easy to make with just a few simple steps—perfect for busy weeknights
Great for prepping ahead and batch cooking

Ingredient Checklist

1 medium eggplant, peeled and diced (about 2 cups)
1 pint baby Bella mushrooms, chopped
2 tablespoons olive oil
¼ teaspoon black pepper
1 teaspoon kosher salt
¾ cup cashews, finely pulsed in a food processor or crushed
½ cup shredded parmesan cheese
1 cup breadcrumbs (any kind works)
1 large egg, lightly beaten
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1½ tablespoons Italian seasoning

Step-by-Step Cooking Method

Preheat oven to 425°F and line a baking sheet with parchment paper.
Peel and dice the eggplant and toss with 1 tablespoon olive oil, kosher salt, and black pepper; spread on half of the prepared baking sheet.
Add the chopped/sliced mushrooms to the same bowl, drizzle with the remaining 1 tablespoon olive oil, toss with Italian seasoning and black pepper (omit salt so mushrooms brown), and spread on the other half of the baking sheet.
Roast the eggplant and mushrooms for 12–15 minutes until browned; let cool a few minutes, then sprinkle salt over the mushrooms.
Transfer the roasted veggies to a food processor and pulse until ground and crumbly (or mash with a potato masher for a chunkier texture).
Transfer the pulsed veggies to a mixing bowl and add finely pulsed cashews, shredded parmesan, breadcrumbs, beaten egg, tomato paste, Worcestershire sauce, minced garlic, and additional Italian seasoning; mix until well combined.
Cover the mixture and chill in the refrigerator for 15 minutes to firm up.
Line another baking sheet with parchment paper and reduce oven temperature to 400°F.
Form 15–20 even-sized balls using an ice cream scoop or your hands and arrange them spaced apart on the prepared baking sheet.
Bake the meatballs for 20–25 minutes, until golden brown and firm.

Pro Tips and Serving Ideas

There are tons of ways to enjoy these tasty meatballs, so let’s explore some fun ideas!

Serve them over vegetable noodles like Instant Pot Spaghetti Squash or some Butternut Squash Noodles for a lighter dinner that still feels hearty.
Pair with a fresh salad: Think a bright Easy Kale Salad, a sweet Roasted Butternut Squash and Beets Salad, a classic Italian Chopped Salad, or even a crunchy Kale and Brussels Sprout Salad.
Try them with creamy sides like Instant Pot Mashed Sweet Potatoes or Mashed Butternut Squash to add that cozy comfort food feel.
Sprinkle on some vegan parmesan cheese to keep things dairy-free without losing any cheesy goodness.

What’s the best eggplant for baked eggplant meatballs? I love smaller eggplants with thinner skins like graffiti eggplants because you don’t have to peel them before roasting. If you use a larger Italian eggplant, just peel it first since the skin can be thick.
How to pick a ripe eggplant: Look for one that’s medium or small in size as bigger ones tend to taste bitter. A ripe eggplant should have smooth, shiny skin that feels firm but gives slightly when you press it gently with your finger.
Best mushrooms for this recipe: I always reach for baby Bella (cremini) or portobello mushrooms—they’re meatier, packed with flavor, and highly nutritious, way better than plain white button or shiitake mushrooms.
If you want to skip cashews, feel free to pulse walnuts or almonds instead. Breadcrumbs also work but I love the texture nuts add—it really makes these meatballs pop!
Can you freeze these meatballs? Absolutely! Check out the notes below for a full guide on freezing and reheating.

Just a heads up, this post and recipe have been refreshed recently with new process photos and an updated recipe card to make things even easier to follow.

Notes

How to pick a ripe eggplant. Choose a small to medium eggplant because larger ones are often bitter and less flavorful. Look for smooth, shiny skin that’s uniform in color. When you press the skin lightly with your finger, it should leave a gentle indent – that means it’s ripe and ready!
Best mushrooms to use in this baked eggplant meatballs recipe. I go for baby Bella or portobello mushrooms since they’re meaty and full of flavor, plus they pack more nutrition than white button or shiitakes.
If you’re not a fan of cashews, feel free to substitute other nuts like walnuts or almonds that you pulse yourself. Breadcrumbs work okay too, but the nuts add a really nice texture that I love.
To make these vegan: Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes) and use vegan parmesan. You can also sub out the Worcestershire sauce for a vegan version or leave it out.
You can store baked eggplant meatballs in an airtight container in the fridge for up to 4 days. Reheat gently in a pan with tomato sauce or microwave if in a hurry.
Freezing tips: Freeze cooked or raw meatballs in a freezer-safe container separated by wax paper to keep them from sticking. They keep well for 2-3 months.
Cooking from frozen: Thaw them on the counter for 30 minutes before baking as per the instructions. If already cooked, thaw and reheat in the oven at 350°F for about 15 minutes, or warm them in sauce on the stove.
Air fryer option: Preheat to 390°F, spray the basket lightly with olive oil, arrange meatballs in a single layer, and cook for 7-10 minutes until golden and crispy.

Here are some more EGGPLANT recipes to try!

Easy Baked Eggplant Fries

Mix-Ins and Substitutions

Want to shake up how you cook these baked eggplant meatballs? Try them in the air fryer! Just preheat your air fryer to 390°F, lightly spray the basket with olive oil, arrange the meatballs flat in a single layer, and cook for 7-10 minutes until they’re crispy and golden brown.

Storing, Freezing, and Reheating

Once you’ve made your baked eggplant meatballs, you can store leftovers easily. Just let them cool completely, then pop them in an airtight container and store in the fridge for up to 4 days.

They freeze beautifully too—either raw or cooked. Check the notes for how to freeze and thaw. It’s super handy for meal prep or making ahead for busy evenings.

To reheat, toss your meatballs in a pan with some of your favorite tomato sauce over low heat. Let them warm through, stirring gently, for a few minutes. You can also heat them in the oven at 375°F on a baking sheet for about 7-10 minutes if you want a nice crispy edge.

Microwaving works too for a quick fix, but I find reheating in sauce or the oven keeps them tastier and less mushy.

Common Questions Answered

Are these baked eggplant meatballs gluten free?

They sure can be! The base recipe uses regular breadcrumbs, but simply swap those for gluten-free breadcrumbs to make the whole dish gluten friendly. All other major ingredients like eggplant, mushrooms, nuts, and cheese are naturally gluten-free, but always double-check packaged items like Worcestershire sauce and breadcrumbs.
Can I make this recipe vegan?

Definitely! Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) and swap parmesan for a vegan parmesan. Use a vegan Worcestershire sauce or leave it out if you prefer.
Do I have to peel the eggplant?

It depends on what kind of eggplant you use. Smaller varieties with thin skin like graffiti or baby eggplants don’t need peeling, but larger Italian eggplants usually have thicker skin and are best peeled before dicing.
How do I keep the meatballs from being soggy?

Roasting the eggplant and mushrooms until nicely browned helps remove excess moisture. When pulsing them, don’t puree completely — leaving some texture is key. Also, chilling the mixture before rolling helps it firm up. If it still feels wet, add breadcrumbs or pulsed nuts, or gently press the roasted veggies with a clean towel to remove extra liquid.
Can I freeze these baked eggplant meatballs?

You can freeze them raw or cooked! Just store in a freezer-safe container with wax paper between layers to keep them from sticking. They keep well for up to 3 months. When cooking from frozen, thaw for 30 minutes before baking. For cooked frozen meatballs, thaw briefly and warm in the oven or in sauce.
What’s the best way to reheat leftovers?

The tastiest way is to simmer them gently in tomato sauce on the stove until warmed through. You can also bake them in the oven at 375°F for 7-10 minutes to crisp up. Microwaving is okay if you’re in a hurry.
Can I cook these baked eggplant meatballs in an air fryer?

Yes! Preheat your air fryer to 390°F, spray the basket lightly with oil, place the meatballs in a single layer (not touching), and air fry for 7-10 minutes until golden and crispy.
What can I use instead of cashews?

If cashews aren’t your thing, walnuts or almonds chopped in a food processor make a great substitute. Breadcrumbs work too, but nuts add a nice crunch and texture that’s really delicious.
What sides go best with these meatballs?

They’re so versatile! Pair them with spaghetti or vegetable noodles like spaghetti squash or butternut squash noodles. Mashed potatoes, mashed sweet potatoes, or hearty salads are great too. Don’t forget to top with tomato sauce, fresh herbs, and shredded or vegan parmesan for the perfect finish!