Chicken Eggplant Parmesan Meatballs
These have quickly become one of my favorite recipes to make for meal prep or to bring to friends and family. They are a hearty, comforting, packed with protein and veggies, and reheat beautifully. Plus, you can easily pair them with a box of pasta, a loaf of crusty bread and a simple salad for a complete dinner that requires almost no effort on their end.
They're also perfect for stocking your own freezer for those busy weeks when you want a nutritious, homemade dinner without having to start from scratch.
All the flavors of classic eggplant parmesan and chicken parmesan combined into one delicious, tender meatball! These Chicken Eggplant Parmesan Meatballs are packed with roasted eggplant, fresh basil, parsley, garlic and parmesan cheese, then simmered in marinara sauce until they're bursting with flavor. Finish them with melted mozzarella or creamy burrata, and serve over your favorite pasta with a side of crusty bread for the ultimate comfort meal.
The secret ingredient here is the roasted eggplant. Blending it directly into the meatball mixture adds moisture, creates an incredibly tender texture and sneaks in an extra serving of vegetables. Even if you're not usually a fan of eggplant, you might be surprised by how much you love these!
Why You'll Love These Chicken Eggplant Parmesan Meatballs
Incredibly tender and juicy: Roasted eggplant adds moisture to lean ground chicken, keeping the meatballs from drying out.
Packed with flavor: Fresh herbs, garlic, parmesan and Italian seasoning give these meatballs all the flavors of traditional chicken and eggplant parmesan.
A great way to add vegetables: The eggplant blends right into the meatballs without overpowering the other ingredients.
Perfect for meal prep: Make a big batch to enjoy throughout the week or freeze for an easy future dinner.
Versatile: Serve them over pasta, tuck them into a toasted hoagie roll for a meatball sub or enjoy them on their own with a side salad.
Chicken Eggplant Parmesan Meatballs
About 24 meatballs or 6 servings
Prep time: 25 minutes | Cook time: 45 minutes
Ingredients:
1 lb eggplant, cut into bite sized pieces (2-3 medium eggplants)2 tbsp olive oil, divided1 tsp salt, divided
1/2 tsp pepper1 cup breadcrumbs
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder1/3 cup grated parmesan cheese
3 garlic cloves, chopped2 whole eggs
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil1 lb ground chicken
6 cups of homemade or jarred marinara sauce (if I’m using store bought I like carbone or sauz brands)
Optional: mozzarella, burrata and/or parmesan for topping
Directions:
Line a baking sheet with parchment paper and spray with olive oil spray and preheat the oven to 400F. Toss eggplant with 1 tbsp olive oil, 1/2 tsp salt and pepper and arrange on the baking sheet in a single layer. Bake 15-20 minutes or until they start to brown and are soft and fork tender.
Remove from oven and set aside to cool.
Add breadcrumbs, Italian seasoning, garlic powder, onion powder, cheese, garlic and eggs to a blender with the cooked eggplant (leave the baking sheet lined with parchment and the oven preheated). Pulse to combine. I like to combine until all the big pieces are broken up but there’s still a little texture.
Add ground chicken, parsley, basil and the eggplant mixture to a large bowl and use your hands to combine everything.
Spray the baking sheet again with olive oil spray. Use a cookie scoop or your hands to form 24 meatballs and arrange on the baking sheet.
Bake the meatballs for 20-25 minutes or until an internal temperature of 165F.
While the meatballs cook, bring the sauce to a simmer. Add the meatballs to the sauce and simmer 20 minutes to soak up the flavor.
To bring this to the next level, top them with mozzarella or burrata and broil the meatballs a minute or two to melt. Serve over your favorite pasta and crusty bread!
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