Eggplant Meatballs

This hearty Eggplant Meatballs make it easy to squeeze in more nutritious veggies into your life, without sacrificing on taste. Made gluten-free, and optionally dairy-free, this eggplant meatball dish is a cross between eggplant parm and traditional meatballs. They're simple to make and perfect for meatless Mondays!


Yield 2
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes



Author: [get-the-author]

Ingredients

For Meatballs

For Easy Tomato Sauce

Directions

  1. Preheat oven to 350°F and line a baking sheet with parchment. Set aside.
  2. Add eggplant to a medium pot of boiling water and cook until a fork can easily pierce the eggplant, about 8-10 minutes. Drain eggplant well. Either squeeze out the eggplant in a clean kitchen towel or press out the eggplant in a strainer to remove excess liquid.
  3. Transfer eggplant to a bowl and add in the garlic, almond flour, parmesan cheese (if using), egg, olive oil and spices. Mix well.
  4. Using a cookie scoop or a spoon, scoop out about 2 tablespoons of mixture and gently form into a bowl. The mixture is soft, but can easily be shaped. If you are having trouble achieving the shape, add in 1 tablespoon more of almond flour at a time until you can easily make a meatball shape with it.
  5. Bake in the preheated oven for 20 minutes, or until tender and firm to touch.
  6. Meanwhile, make the sauce: heat oil and garlic in a medium pot. Add in onion and let cook for 2 minutes, stirring often. Add in remaining sauce ingredients, and bring to a boil. Once boiling reduce heat and let simmer for 10-15 minutes. Taste and adjust seasoning.
  7. Gently toss together the meatballs and the sauce, and serve over noodles of choice.

Recipe Notes

  1. Recipe originally published in 2014, and republished in 2020.

Nutrition

© 2020 Lexi's Clean Kitchen. All rights reserved.


Yields
Prep Time
Cook Time
Total Time



Author: Lexi

Ingredients

Directions

Recipe Notes


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