Eggplant Meatballs with Basil and Pecorino Romano

Eggplant meatballs (polpette di melanzane) are a simple, flavorful alternative to traditional meatballs. They’re a hearty meatless option—the firm texture of roasted eggplant makes these satisfying, so you won’t miss the meat.

These eggplant meatballs don’t require long cooking like traditional meatballs. After baking they only need a few minutes in your tomato sauce to finish.

For a quick sauce, use a simple marinara prepared in 15–20 minutes while the meatballs bake.

If you enjoy meatless meatball alternatives, try polpette di pane or mushroom meatballs for different textures and flavors.

The ingredient list is straightforward—similar to classic Italian meatballs. We prefer basil with eggplant, and Pecorino Romano for its salty, bold flavor, but any good-quality Italian cheese will work.

How to make eggplant meatballs (polpette di melanzane)

Each number corresponds to the numbered written steps

1. Preheat the oven to 350°F and position a rack in the middle. Cube 2 medium eggplants into roughly 1″ pieces (about 4–6 cups chopped).
2. Crush and make a paste from 3 garlic cloves using the back of a knife.

3. In a large pan, sauté the garlic in 1/4 cup olive oil over medium-low heat for about 2 minutes.
4. Add the cubed eggplant and stir to coat with the garlic and oil.
5. Add 3 ounces (about 1/3 cup) of water, cover the pan, and cook for 20 minutes until the eggplant is very soft.
6. Once softened, turn off the heat and allow the eggplant to cool for a few minutes.

7. Beat 2 large eggs.
8. Transfer the cooled eggplant to a large mixing bowl.
9. Add 1/2 cup roughly chopped basil leaves, 3/4 cup Pecorino Romano (or another sturdy Italian cheese), 1 1/2 cups unseasoned breadcrumbs, and 1 tsp black pepper. Mix well, then add the beaten eggs and combine until evenly incorporated.
10. The mixture should be soft and slightly sticky so you can shape it into roughly 2″ balls. If too wet, add more breadcrumbs a little at a time; if too dry, add another egg. Tip: keep a bowl of water nearby and wet your hands, or lightly oil your hands with olive oil to prevent sticking while shaping.

11. Arrange the meatballs on an oiled wire rack over a sheet pan or on parchment paper. Bake for 25–30 minutes until golden brown.
12. Once browned, transfer the meatballs to a pot of hot tomato sauce and simmer for about 5 minutes to meld flavors. Serve hot with extra grated cheese and crusty Italian bread.

What to serve with eggplant meatballs

• Italian sautéed broccoli – broccoli with garlic and olive oil.
• Sautéed broccoli rabe with garlic and olive oil – a flavorful, slightly bitter green cooked until tender.
• Green beans with garlic and oil – crisp-tender green beans with garlic and a pinch of red pepper flakes.

Top tips

• Use unseasoned breadcrumbs so basil and cheese can shine.
• Choose firm, fresh eggplants for best texture.
• Allow the eggplant to cool a bit before adding eggs and cheese so the mixture doesn’t become too loose.
• Wet or oil your hands to shape the balls and prevent sticking.
• No additional salt is typically needed because Pecorino Romano is already salty.
• The baked meatballs only need about 5 minutes in sauce to finish.

More great Italian eggplant recipes

• Eggplant Rollatini – fried eggplant slices wrapped around creamy ricotta and baked.
• Pasta alla Siciliana – roasted eggplant tossed with mozzarella and pasta.
• Roasted eggplant with tomato sauce and ricotta salata – roasted discs of eggplant served with tomato and herbs.
• Italian pickled eggplant – salted strips of eggplant pickled and finished with garlic and olive oil.
• Eggplant caponata with raisins – a sweet-and-sour Sicilian eggplant spread.
• Rigatoni alla Norma – eggplant with ricotta salata in a garlicky marinara.
• Sicilian-style eggplant parmigiana without breadcrumbs – a simple baked parmigiana that highlights eggplant flavor.

If you enjoyed this eggplant meatball recipe, please leave a rating and a review.