Image
main content start
Eggplant “Meatballs” with Zucchini Noodles
20 min prep time
30 min cook time
4servings
How to Make Eggplant “Meatballs” with Zucchini Noodles
This is a vegetarian recipe featuring eggplant “meatballs” that offer a plant-based twist on a classic and are served over light and tender zucchini noodles for a comforting yet low-carb meal. Almond flour and Parmesan give the meatballs structure and flavor, while fiber from the veggies helps slow digestion. With its blend of protein, fiber, and healthy fats, it’s a great choice for keeping blood glucose (blood sugar) levels steady.
20 min prep time
30 min cook time
4servings
About 3–4 meatballs + 1 cup zucchini noodles
Print Recipe >
Step-By-Step Instructions:
-
Preheat the oven to 375 degrees F.
-
Steam or microwave the cubed eggplant until soft (about 8–10 minutes). Let cool slightly, then transfer to a clean kitchen towel or cheesecloth and squeeze out excess moisture.
-
In a skillet, heat 1 tsp of olive oil over medium heat. Add the onion and garlic and cook for 3–4 minutes, until softened.
-
In a mixing bowl, mash the cooked eggplant with a fork or potato masher. Add the sautéed onion and garlic, almond flour, Parmesan, parsley, oregano, crushed red pepper, black pepper, and egg. Mix until well combined.
-
Line a baking sheet with parchment paper. Form the mixture into 12–16 small balls and place on the sheet. Bake for 25–30 minutes, flipping halfway, until firm and golden.
-
Heat 1 tsp olive oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and a pinch of salt. Sauté for 2–3 minutes until just tender. Drain excess moisture if needed.
-
Heat marinara sauce in a small saucepan or microwave until hot.
-
Divide the zucchini noodles among 4 plates. Top with the eggplant meatballs and spoon warm marinara over the top. Garnish with basil.
Nutrition facts
4 Servings
-
Serving Size
About 3–4 meatballs + 1 cup zucchini noodles
- Amount per serving Calories 180
- % Daily value*
-
Total Fat
8g
10%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 50mg 17%
- Sodium 350mg 15%
-
Total Carbohydrate
23g
8%
- Dietary Fiber 7g 25%
- Total Sugars 12g
- Added Sugars 0g 0%
- Protein 8g
- Potassium 1090mg 23%
Ingredients
eggplant (peeled and cubed)
1 med
Extra Virgin Olive Oil
2 tsp
red onion (finely chopped)
1/2 small
garlic (minced)
2 clove
almond flour
1/3 cup
Parmesan cheese (grated)
1/4
fresh parsley (chopped)
1/4 cup
dried oregano
1 tsp
crushed red pepper flakes
1/4 tsp
black pepper
1/4 tsp
eggs (lightly beaten)
1 whole
zucchini (spiralized)
4 med
Pinch of salt
1/8 tsp
marinara sauce (no-sugar-added)
1 cup
fresh basil (chopped)
1/4 cup
Reviews & Ratings