Eggplant Meatballs and Zoodle Meal Prep
Italian food is so satisfying, isn’t it? The tang of rich tomato sauce paired with gooey cheese and perfectly cooked pasta is the stuff of dreams. We concepted this easy Eggplant Meatballs and Zoodle meal prep to incorporate the traditional Italian flavors that we all love, but with a few lightened up substitutions. These eggplant meatballs are actually meatless, and we subbed traditional wheat flour or breadcrumbs for almond flour, making them gluten-free as well.
These are the perfect Meatless Monday dinner, and are even Whole30 compliant! They do take a little while to bake, but the actual hands-on preparation time is minimal, making these perfect for an easy meal prep or a comforting weekend dinner.
More about eggplant:
Though typically thought of and treated as a vegetable, eggplants are actually fruits (because they have seeds and grow from flowering plants). Their characteristic deep purple color is an indication of the presence of a range of antioxidants, which are crucial for cellular health and longevity. Eggplant is also a good source of fiber, and its mild flavor makes it pretty easy to add to just about anything. We love the taste and texture of it blended with garlic, onion, and Italian seasoning for these Eggplant Meatballs and Zoodle Meal Prep.
Get those veggies in!
Spiralized fruits and vegetables are a consistent way to enjoy a lightened version of a huge range of dishes, and this easy meal prep is no exception. Instead of traditional pasta, the use of zucchini noodles as a base for the Eggplant Meatballs and Zoodle Meal Prep allows for significantly lower caloric intake, plus the added benefit of Vitamin A, Vitamin C, Potassium, and fiber. Plus, using zoodles basically ensures that you’re getting at least one extra serving of vegetables in each portion, all without compromising any flavor or convenience. And who doesn’t want that? This easy meal prep is both light and satisfying and is a gamechanger for the mid-week dinner blues.
- 1 large eggplant
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Sea salt and pepper, to taste
- ¾ cup almond flour
- 1 egg
- 1 teaspoon Italian seasoning
- ½ teaspoon of sea salt
- 2 zucchini, spiralized
- 1 jar pasta sauce, Whole30 compliant if necessary
Ultimate Guide to Meatballs:
Meatballs have come a long way. No longer are the days of just pasta, meatballs and sauce. From beef to turkey, to chicken, pork, lamb or even vegetarian recipes the possibilities are endless with meatballs! And don’t even get us started on the sauces! There is a recipe out there for every palate! And the best part? Meatballs are easy to make, inexpensive and transport in your containers without a hitch! Read More Here
Related Article: Ultimate Guide to Making Meatballs
- 1 large eggplant
- 1 cup onion diced
- 3 cloves garlic minced
- 1 tbs olive oil
- Salt and Pepper to taste
- 3/4 cup almond flour
- 1 large egg
- 1 tsp italian seasoning
- 1/2 tso Sea Salt
- 2 large zucchini spiralized
- 1 jar pasta sauce Whole30 compliant, if needed
- Preheat oven to 400 degrees F.
- Chop eggplant in dice sized pieces, and plate on a lined baking tray along with onions and garlic. Lightly coat with olive oil and season with salt and pepper.
- Bake vegetables for 30 minutes. Once done, lower the oven temperature to 375 degrees.
- Add roasted vegetables, almond flour, egg, and seasonings to a blender or food processor, and pulse until a sticky dough forms, leaving some chunks of eggplant and onion in the dough.
- Dip a cookie scoop in water, and then scoop up small balls of eggplant batter, and place on a cookie sheet. Alternately, use wet hands. The dough is very sticky so is difficult to work with, but a cookie scoop with a release makes the work very easy.
- Bake meatballs for 40 minutes. They will be soft when first taking them out of the oven, so remove from pan carefully. The meatballs become more dense as they cool.
- Serve on zoodles cooked to liking, and top with hot marinara sauce. *Zoodles release a lot of water if reheated, so if you plan to reheat your meals later, pack the zoodles raw. 1 minute in the microwave is enough to cook them and they won’t get soggy.