These tasty aubergine meatballs are suitable for vegetarians and vegans. Served with a rice tomato sauce, olives and gnocchi this is a hearty and satisfying meat free meal.
Aubergine meatballs are a great vegetarian dinner
If you're looking for a new vegetarian dinner idea then look no further! These aubergine meatballs make a delicious vegetarian meal that is perfect for all the family.
The meatballs are oven-baked, which makes them a little bit healthier. If you prefer you can fry them lightly in oil for a crispier coating. They do hold their shape, but they're very delicate, so be careful while mixing in with the sauce.
What to serve with aubergine balls
I like to serve these vegetarian aubergine meatballs with gnocchi because it's something that all five of us like. They're just as good with spaghetti or pasta if you prefer that.
Are they kid approved?
This meal is 100% kid approved by the Sneaky Veg kids. I wasn't sure if they'd go for these, as aubergines are not usually something they are willing to eat - however these were a success - phew!
The fact that they love gnocchi and black olives helped them be willing to try these.
These aubergine meatballs are suitable for vegans
There are no animal ingredients in these aubergine balls so they are suitable for vegans.
Check the packet of the gnocchi before you buy it if you're vegan. Many shop bought brands of gnocchi include egg or milk powder.
More vegetarian aubergine recipes
Here are some of my other vegetarian aubergine recipes, both from here and from my vegan food site Cook Veggielicious.
- Aubergine and chickpea Indian-spiced shepherd's pie
- Baked gnocchi
- Pasta sauce with tomato, aubergine and olives
- Aubergine and chickpea curry
- Red lentil dhal with aubergines and chickpeas
- Grilled aubergine and chickpea salad
You might also like this recipe for gnocchi with broccoli and veggie sausages or these baked vegan meatballs.
Pin vegetarian aubergine meatballs for later
How to make vegetarian aubergine meatballs
Remember to take care when mixing the aubergine balls into the sauce as they are very delicate.
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Vegetarian aubergine meatballs
Ingredients
For the meatballs
- 2 medium aubergines diced
- 1 medium onion chopped
- 2 cloves of garlic crushed
- 2 tablespoons olive oil
- 65 g walnuts
- A few leaves of basil torn
- 1 tablespoon balsamic vinegar
- 130 g wholemeal breadcrumbs if you use white they'll be a lighter colour
- 1 teaspoon dried oregano
- Salt and pepper
For the tomato sauce
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves of garlic crushed
- 1 tablespoon sundried tomato paste or tomato purée
- 800 g tinned chopped tomatoes
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper
To serve
- 1 kg gnocchi 2 standard packets
- 400 g black olives
Instructions
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- Place the aubergine, onion, garlic and olive oil in a roasting tin. Stir well and then roast for 30-40 minutes, stirring occasionally, until cooked through. Remove from the oven and allow to cool slightly.
- While the aubergines are cooking make the tomato sauce. Heat the olive oil in a saucepan over a medium heat. Add the onion, stir and cover, reducing the heat to low. Cook for around 10 minutes until soft. Add the garlic and cook for another minute, then stir in the remaining ingredients. Bring to the boil then reduce the heat to a simmer and let it bubble away while you get on with the meatballs. You can blend the sauce or leave it as it is depending on your preference
- Returning to the meatballs place the walnuts in a food processor and pulse, then add the remaining ingredients for the meatballs, including the aubergine mixture and pulse until well combined. You will probably need to scrape the sides down at least once.
- Lightly oil your hands and shape into 12 balls. Place on a baking tray that is lined with greaseproof paper and bake in the oven for 25 minutes, turning halfway.
- Once the meatballs are almost done cook the gnocchi according to the packet instructions, then add to the tomato sauce with the black olives. Carefully stir through the meatballs and serve!
Notes
Nutrition
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Eb Gargano
Aubergine meatballs - why have I not heard of these before - they sound like such a good idea!! I bet they taste amazing. And I can't believe ALL your kids ate it. Well done - you must be so pleased!! Thanks for linking it up to #CookBlogShare 🙂 Eb x
Mandy Mazliah
Thanks Eb!
Monika Dabrowski
This is a great recipe Mandy, I love aubergine but never made 'meatballs' with it, must give it a go. And the black olives added at the end are such a great idea too! My kind of vegetarian meal:)
Mandy Mazliah
Thanks so much Monika - I'd love to hear what you think if you do try them x