Eggplant Meatballs with Marinara Sauce and Spaghetti
Serving Size: 10
Savory vegetarian eggplant meatballs with a hearty marinara sauce and spaghetti. Also goes great with our Parmesan zoodles or sub miracle noodles for a low carb and gluten free version.
Recipe by: Jen Stone
Cook Times
Active Prep30
Hands-On Cook15
Hands-Off Cook20
Passive0
Total Time1 hourhour5 minutesminutes
Recipe Serving Size10
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, Whisk
Ingredients
1½poundeggplantpeeled and chopped
5clovegarlicminced
4teaspoonextra virgin olive oil
10tablespoonblanched almond flourmore or less as needed