Zucchini Eggplant Meatballs are a vegetarian alternative to traditional meatballs. An easy and delicious main course that combines the aromas and flavors of two summer classics: eggplant and zucchini meatballs.
Tasty, fragrant, and even better when accompanied by a bowl of tzatziki or other homemade sauces, they are perfect for a family lunch, along with slices of warm bread and your favorite side dish, or enjoyed one after the other at brunch time as a tasty finger food.
In this recipe, the seasonal vegetables are first diced and sautéed in a pan with a sauté of garlic and oil, then blended into a cream in a blender. Finally, they're combined in a bowl with beaten eggs, grated Parmesan cheese, breadcrumbs, and chopped parsley. Once the dough is ready, all you need to do is form it into walnut-sized balls, roll them in breadcrumbs, and fry them in plenty of boiling vegetable oil. The result is golden-brown, soft-textured morsels, perfect for serving, piping hot or at room temperature, for Sunday brunch or a festive buffet.
What Are Zucchini Eggplant Meatballs?
Eggplant and zucchini vegetarian meatballs emerge from the rich tradition of cucina povera, where peasant cooks made resourceful yet flavorful dishes by transforming abundant garden vegetables into satisfying bites. Italian regional variations date back centuries, with southern regions like Campania and Calabria popularizing eggplant-based polpette, combining sautéed eggplant, breadcrumbs, cheese, and herbs into tender, meat-free spheres. Zucchini joined these recipes more recently—often shredded, drained, mixed with Parmesan and breadcrumbs, and baked or pan-fried for a lighter, seasonally fresh twist.
In the U.S., the rise of plant-based diets and Meatless Mondays in the early 2000s sparked broader interest in veggie meatballs. American food blogs and health platforms (like the American Diabetes Association) began featuring eggplant–zucchini meatballs served over zucchini noodles or pasta, emphasizing their fiber-rich, low-carb benefits.
Pro Tips for The Best Zucchini Eggplant Meatballs
- Both eggplant and zucchini hold a lot of water. After cooking the eggplant and grating the zucchini, be sure to press or squeeze out as much liquid as possible. This helps prevent soggy, loose meatballs.
- Eggs and breadcrumbs are crucial for holding the mixture together. If the mix feels too wet, add more breadcrumbs gradually until it’s firm enough to shape.
- Chilling the mixture in the fridge for 30 minutes before forming the balls helps it firm up, making it easier to shape and ensuring it holds together during cooking.
- Make sure the vegetable pieces are evenly mashed or chopped so the texture is uniform. This allows even cooking and helps avoid dry or mushy bites.
- Whether baking or frying, avoid crowding the tray or pan—this ensures even browning and prevents steaming.
Can I Use Frozen Zucchini for These Meatballs?
Yes, you can use frozen zucchini for these meatballs, but with a few key adjustments. Thaw the zucchini completely and squeeze out as much excess moisture as possible—frozen zucchini holds even more water than fresh, which can make the mixture too wet and cause the meatballs to fall apart. Once well-drained, you can mix it into the recipe as usual. Keep an eye on the consistency and adjust with extra breadcrumbs if needed for better binding.
Can I Sauté Eggplant and Zucchini Together?
Yes, you can sauté eggplant and zucchini together, but it's best to do so with care. Eggplant absorbs oil quickly and takes slightly longer to cook than zucchini, so start by sautéing the eggplant first until it's soft and golden. Then add the zucchini, which cooks faster and releases more water. This method ensures both vegetables cook evenly without turning mushy or overly oily. Cook until the moisture evaporates and the mixture is well caramelized for the richest flavor.
How Do I Avoid the Meatballs From Falling Apart?
To keep zucchini and eggplant meatballs from falling apart, it's essential to drain all excess moisture from the vegetables and use enough binders like eggs and breadcrumbs to hold the mixture together. Chill the mixture for at least 30 minutes before shaping to firm it up, and form compact, well-pressed balls. When cooking, avoid flipping too early—let a crust form first—and don’t overcrowd the pan to prevent steaming.
What Else Can I Add to These Zucchini Eggplant Meatballs?
For an even more delicious result, you can enrich it with your favorite ingredients: chopped ham and mortadella, pieces of smoked provola, anchovy fillets in oil, grated caciocavallo cheese, pitted Taggiasca olives… If desired, you can add cherry tomato wedges to the pan with the vegetables, or, in place of the parsley, you can choose chopped mint, lemon thyme, or fresh basil.
Can I Bake or Air Fry Them Instead?
Of course! If you want, for a lighter version, you can also cook the meatballs in the air fryer without even needing to add a drizzle of oil, or you can use a drop and put them in the oven at 390°F/200°C for about 20 minutes.
Can I Make Them Vegan?
Yes, you can easily make zucchini and eggplant meatballs vegan by replacing the eggs and cheese with plant-based alternatives. Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or chia egg as a binder, and swap grated Parmesan with nutritional yeast or a vegan cheese substitute for flavor. Ensure your breadcrumbs are vegan too.
How to Serve Them
Zucchini and eggplant meatballs can be served in a variety of tasty ways. Enjoy them warm as a main dish with marinara sauce and fresh basil, or serve them over pasta, rice, or couscous for a heartier meal. They also make great appetizers with a dipping sauce like tzatziki, tahini-yogurt, or garlicky tomato sauce. For a lighter option, serve them atop a fresh salad or in a pita wrap with greens and vegan mayo or hummus.
Can I Make Them Ahead of Time?
Yes, you can definitely make zucchini and eggplant meatballs ahead of time. Prepare the mixture and shape the balls, then refrigerate them for up to 24 hours before cooking.
Do They Freeze Well?
Yes, zucchini and eggplant meatballs freeze very well. After shaping them, you can freeze them raw on a tray until firm, then transfer to a freezer bag or container. Alternatively, freeze them after cooking—just let them cool completely first. They’ll keep for up to 1 month. To reheat, bake or pan-fry directly from frozen, or thaw overnight in the fridge for quicker cooking. Freezing preserves their flavor and texture perfectly when done right.
How to Store Any Leftovers
To store leftover zucchini and eggplant meatballs, let them cool completely, then place them in an airtight container. They’ll keep in the refrigerator for up to 3–4 days. To reheat, warm them in the oven or on a skillet to maintain their texture—microwaving is convenient but may make them softer.
Ingredients
How to Make Vegetarian Zucchini Eggplant Meatballs
Wash the vegetables and dry them carefully; then trim the eggplants and zucchini and cut them into small pieces.
Wash the vegetables and dry them carefully; then trim the eggplants and zucchini and cut them into small pieces.
Brown a clove of garlic in a saucepan with a drizzle of oil, add the diced vegetables and let them simmer over a medium heat for about 15 minutes, stirring occasionally with a wooden spoon.
Brown a clove of garlic in a saucepan with a drizzle of oil, add the diced vegetables and let them simmer over a medium heat for about 15 minutes, stirring occasionally with a wooden spoon.
Once cooked, transfer the vegetables into the jug of a blender and blend them until they become creamy.
Once cooked, transfer the vegetables into the jug of a blender and blend them until they become creamy.
Place the eggplants and zucchini cream in a large bowl, add the eggs and season with chopped parsley and mix the ingredients carefully.
Place the eggplants and zucchini cream in a large bowl, add the eggs and season with chopped parsley and mix the ingredients carefully.
At this point, add the grated parmesan and breadcrumbs.
At this point, add the grated parmesan and breadcrumbs.
Work everything well until you obtain a soft but consistent mixture, then season with salt and pepper: if the mixture is too dry at the end, you can add a drop of milk, otherwise you can add more breadcrumbs.
Work everything well until you obtain a soft but consistent mixture, then season with salt and pepper: if the mixture is too dry at the end, you can add a drop of milk, otherwise you can add more breadcrumbs.
Once ready, take small portions of dough and form many meatballs the size of a walnut.
Once ready, take small portions of dough and form many meatballs the size of a walnut.
Pass them in breadcrumbs.
Pass them in breadcrumbs.
Heat plenty of peanut oil in a pan and fry the meatballs, a few at a time, turning them often with a spoon. Use a cooking thermometer to ensure the temperature remains constant at 340°F/170°C. When they are golden and fragrant, remove them with a slotted spoon and drain them on paper towels.
Heat plenty of peanut oil in a pan and fry the meatballs, a few at a time, turning them often with a spoon. Use a cooking thermometer to ensure the temperature remains constant at 340°F/170°C. When they are golden and fragrant, remove them with a slotted spoon and drain them on paper towels.
Arrange the zucchini eggplant meatballs on a serving dish and accompany them, if desired, with a side of julienned carrots and a yogurt dressing.
Arrange the zucchini eggplant meatballs on a serving dish and accompany them, if desired, with a side of julienned carrots and a yogurt dressing.
Enjoy!
Enjoy!
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