Servings: 4 meals
Calories: 351kcal
Ingredients
- 1 large eggplant
- 1 cup onion diced
- 3 cloves garlic minced
- 1 tbs olive oil
- Salt and pepper to taste
- ¾ cup almond flour
- 1 large egg
- 1 teaspoon Italian seasoning
- ½ tso sea salt
- 2 large zucchini spiralized
- 1 jar pasta sauce Whole30 compliant, if needed
Instructions
- Preheat oven to 400 degrees F.
- 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.
Video
Notes
WW Smart Points= Green:8 Blue:8 Purple:8
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Nutrition for 1 out of 4 servings:
11.1g Protein | 39.6g Carbs | 18.4g Fat | 13.6g Fiber | 351 Calories
Nutrition
Serving: 1meal | Calories: 351kcal | Carbohydrates: 39.6g | Protein: 11.1g | Fat: 18.4g | Fiber: 13.6g
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