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