eggplant meatball meal prep
Print Recipe
5 from 4 votes

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.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Lunch, Main Dish
Cuisine: Mediterranean
Keyword: Meal Prep
Servings: 4 meals

Ingredients

  • 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

Instructions

  • 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.

Notes

Nutrition for 1 out of 4 servings:
11.1g Protein | 39.6g Carbs | 18.4g Fat | 13.6g Fiber | 351 Calories