Eggplant Meatballs and Zoodle Meal Prep

Eggplant Meatballs and Zoodle Meal Prep

eggplant meatball meal prep

The perfect meatless Monday dinner, and Whole30 compliant! These take a while to bake, but the actual hands-on preparation time is minimal, making these perfect for meal prep or a comforting weekend dinner.

eggplant meatball meal prep

Eggplant Meatballs and Zoodle Meal Prep Ingredients:

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 sea salt

2 zucchini, spiralized

1 jar pasta sauce, Whole30 compliant if necessary

 

eggplant meatball and zoodle meal prep

eggplant meatball and zoodle meal prep

eggplant meatball and zoodle meal prep

eggplant meatball and zoodle meal prep

Whole30 Eggplant Meatball and Zoodle Meal Prep blog

 

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Eggplant Meatballs and Zoodle Meal Prep
The perfect meatless Monday dinner, and Whole30 compliant! These take a while to bake, but the actual hands-on preparation time is minimal, making these perfect for meal prep or a comforting weekend dinner.
Whole30 Eggplant Meatball and Zoodle Meal Prep blog
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Rating: 0
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Rate this recipe!
Course Main Dish
Keyword Meal Prep
Prep Time 10 minutes
Cook Time 70 minutes
Servings
meals
Ingredients
Course Main Dish
Keyword Meal Prep
Prep Time 10 minutes
Cook Time 70 minutes
Servings
meals
Ingredients
Whole30 Eggplant Meatball and Zoodle Meal Prep blog
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Bake vegetables for 30 minutes. Once done, lower the oven temperature to 375 degrees.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Recipe Notes

Nutrition for 1 out of 4 servings:

11.1g Protein | 39.6g Carbs | 18.4g Fat | 13.6g Fiber | 351 Calories

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