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5 from 5 votes

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!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 2

Ingredients

For Meatballs

  • 1 medium-size eggplant about 1-½ pounds, peeled and chopped
  • 1 clove garlic minced
  • 2 - 4 tablespoons almond flour
  • 2 tablespoons parmesan cheese optional
  • 1 egg
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • For Easy Tomato Sauce
  • 1 teaspoon extra-virgin olive oil
  • 2 garlic cloves minced
  • 1/2 onion diced
  • 1 15 oz can tomato sauce
  • 2 tablespoons fresh basil chopped
  • 1 tablespoon Italian Seasoning
  • 1/4 teaspoon red pepper flakes
  • Fresh basil for garnish
  • Parmesan cheese for garnish (optional)

Instructions

  • Preheat oven to 350°F and line a baking sheet with parchment. Set aside.
  • 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.
  • Transfer eggplant to a bowl and add in the garlic, almond flour, parmesan cheese (if using), egg, olive oil and spices. Mix well.
  • 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.
  • Bake in the preheated oven for 20 minutes, or until tender and firm to touch.
  • 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.
  • Gently toss together the meatballs and the sauce, and serve over noodles of choice.

Notes

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

Nutrition

Serving: 1/2 recipe | Calories: 223kcal | Carbohydrates: 27g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 845mg | Fiber: 9g | Sugar: 6g