Eggplant Meatballs with Marinara Sauce and Spaghetti
$0.00 Cooking Fee
Serving Size: 6 oz
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
Eggplant Meatballs
- Preheat oven to 350 f
- Peel eggplant and cut into cubes
- Place water in bottom of pot and boil or steam eggplant until soft
- Remove eggplant and squeeze out excess water
- Mash eggplant until smooth or use a food processor to blend until smooth
- Place eggplant and rest of ingredients
- Mix well
- Line baking sheet with parchment paper
- Rollout balls, they will be soft(don’t worry)
- Bake for 20 minutes or until tender and firm to touch
Marinara
- Heat pot with oil and sauté onion and garlic until onions are transparent.
- Add bell pepper and sauté another minute.
- Add tomato paste and cook until brown and fragrant
- Add rest of ingredients and let simmer 20 minutes; stir often
- When meat balls have cooled, gently place in marinara until ready to serve. Or pour sauce over meatballs. Can garnish with cheese and/ or fresh basil.
Pasta
- Bring a large pot of water to a boil. Add the salt then the pasta and cook to al-dente. Drain and serve with meatballs.
Cook Times
Ingredients
Ingredients
- 1½ pound eggplant peeled and chopped
- 5 clove garlic minced
- 4 teaspoon extra virgin olive oil
- 10 tablespoon blanched almond flour more or less as needed
- 4 egg For vegan sub: 1 tablespoon flax meal + 3 tablespoons water= 1 egg
- 3 tablespoon Italian seasoning
- 2 tablespoon garlic powder
- 1 teaspoon crushed red pepper
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Kosher salt
Marinara:
- 38 ounce canned tomato sauce
- 1 ¼ cup onion diced
- 6 clove garlic minced
- 2 ½ teaspoon extra virgin olive oil
- 6 tablespoon fresh basil chopped
- 3 tablespoon Italian seasoning
- 1/2 teaspoon crushed red pepper
- 1 red bell pepper diced
- 6 ounce tomato paste
- 3 bay leaf
- 1 tablespoon granulated garlic or garlic powder
- ½ tablespoon freshly ground black pepper
- 1 tablespoon Kosher salt
- 1 tablespoon coconut sugar optional, or stevia, or maple syrup to tame acidity
Pasta:
- 1.5 pound spaghetti OR miracle noodles for low carb and GF version
- 2 tablespoon Kosher salt
Cooking Tools Required
Baking sheet, Blender, Can Opener, Colander, Cooling Rack, Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Potato Masher, Refrigerator, Saucepan, Saute pan, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove, Vegetable Peeler, WhiskReheating/Serving Instructions
To reheat: reheat meatballs in sauce on low heat for 5-10 minutes
Nutrition
Calories: 437kcal | Carbohydrates: 75g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 3540mg | Potassium: 1021mg | Fiber: 10g | Sugar: 14g | Vitamin A: 1566IU | Vitamin C: 31mg | Calcium: 135mg | Iron: 5mg
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