Eggplant Meatballs in Tomato Sauce

By the GetYourMacros team · 2 September 2026

Tasty and soft vegetarian meatballs made with roasted eggplant, served in a classic tomato and basil sauce.

• Time 45 min
• Course Main course
• Diet Vegetarian
• Cuisine Italian
• Allergens gluten, dairy

Ingredients (1 serving)

• 250 g Eggplant
• 150 g Low-fat quark
• 25 g Grana Padano
• 30 g Breadcrumbs
• 150 g Tomato passata
• Fresh basil to taste
• 5 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Prick the eggplant with a fork and bake whole at 200°C for 30 minutes until soft.
2. Once cooled, peel the eggplant and finely chop the pulp with a knife.
3. In a bowl, mix the eggplant pulp with the light quark, grated Grana Padano, and breadcrumbs until firm.
4. Shape the mixture into small balls about the size of a walnut with your hands.
5. In a pan, heat the olive oil and add the tomato passata with a pinch of salt and the fresh basil.
6. Simmer the sauce for 5 minutes, then gently add the meatballs and cook for another 10 minutes over low heat.
7. Serve the meatballs hot, coated in the thick tomato sauce.

Tips

• Baking the eggplant whole prevents it from absorbing excess oil, keeping the recipe light and healthy.
• Store in the fridge for up to 2 days; the flavors will meld even better after reheating.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.