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.
Dice the eggplant and place on a lined rimmed baking sheet along with onions and garlic. Lightly coat with olive oil and season with salt and pepper.
Bake vegetables for 30 minutes. Then, 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 easier.
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. Note: 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.
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Notes
WW Smart Points= Green:8 Blue:8 Purple:8__Nutrition for 1 out of 4 servings:11.1g Protein | 39.6g Carbs | 18.4g Fat | 13.6g Fiber | 351 Calories