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Savory Vegan Meatballs with Eggplant, Mushrooms & White Beans

Looking for a hearty, plant-based alternative to traditional meatballs? These vegan eggplant meatballs made with mushrooms, white beans, and fresh herbs are packed with flavor and perfect for pairing with marinara and pasta. They’re baked until firm on the outside, tender on the inside, and make a delicious vegan Italian-inspired dinner.

Why You’ll Love These Vegan Meatballs

  • 🌱 100% plant-based and dairy-free

  • 🍆 Uses wholesome ingredients like eggplant, mushrooms, and beans

  • ⏱ Simple to prepare and baked instead of fried

  • 🍝 Pairs perfectly with pasta, marinara, or served in subs

  • 🥘 Great for meal prep and freezer-friendly

These easy vegan meatballs are savory, satisfying, and versatile enough to serve at family dinners or meal prep for the week.

Ingredients for Eggplant Mushroom Meatballs

  • 1 ½ – 2 lbs eggplant, cubed

  • 3 large portabella mushrooms, halved

  • 1 (15-ounce) can white beans, drained

  • 2 cloves garlic, minced

  • 1 cup Panko bread crumbs

  • Olive oil (for cooking)

  • 1 teaspoon sage

  • 1 teaspoon basil

  • 1 teaspoon oregano

  • Dash of red pepper flakes

  • Salt and pepper, to taste

  • Fresh parsley, for garnish

How to Make Vegan Eggplant Meatballs (Step-by-Step)

  1. Roast the Veggies – Preheat oven to 375°F. On a parchment-lined baking sheet, spread cubed eggplant and halved mushrooms. Drizzle with olive oil, salt, and pepper, then roast for 20 minutes.

  2. Blend the Base – In a food processor, add roasted eggplant, mushrooms, garlic, white beans, and seasonings. Pulse until combined but not fully smooth (keep some texture).

  3. Mix & Shape – Transfer mixture to a bowl, stir in breadcrumbs, and chill for 10 minutes. Form into meatballs.

  4. Bake the Meatballs – Place on a parchment-lined sheet, brush with oil, and bake at 375° for 30 minutes , flipping halfway through, until firm and lightly browned.

  5. Serve & Enjoy – Garnish with parsley and vegan parmesan. Serve with your favorite marinara sauce and pasta.

Storage & Meal Prep Tips

  • Refrigerate leftovers in an airtight container for up to 4 days.

  • Freeze baked meatballs in a single layer, then transfer to a freezer bag for up to 2 months.

  • Reheat in the oven at 350°F until warmed through.

Delicious Ways to Enjoy Vegan Meatballs

  • Over a bowl of spaghetti and marinara 🍝

  • Inside a vegan meatball sub sandwich

  • With a side of roasted veggies 

  • As a party appetizer with dipping sauces

These savory eggplant mushroom meatballs are a hearty and flavorful plant-based option that everyone will love.

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