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Eggplant Meatballs with Marinara Sauce and Spaghetti » Foodom
Eggplant Meatballs with Marinara Sauce and Spaghetti
Rated 4.80 out of 5 based on 16 customer ratings
(17 customer reviews)

Eggplant Meatballs with Marinara Sauce and Spaghetti

Add to my favorites
Rated 4.8 out of 5 based on 77 customer ratings
(16 customer reviews)
$0.00 Cooking Fee
Serving Size: 6 oz
Diets: Dairy Free, Soy Free, Vegetarian
Recipe adapted from:
Jen Stone
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.
  • Food Prep
  • Cooking
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17 reviews for Eggplant Meatballs with Marinara Sauce and Spaghetti

  1. Nicole Quinn
    Rated 5 out of 5

    Nicole Quinn (verified owner) –

    Excellent

  2. Nicole Quinn
    Rated 5 out of 5

    Nicole Quinn (verified owner) –

  3. Gillian Keane
    Rated 5 out of 5

    Gillian Keane (verified owner) –

    Amazing! My kids thought these were regular meatballs. No idea they were eating eggplant. Big win!

  4. Namrata S
    Rated 5 out of 5

    Namrata S (verified owner) –

  5. Namrata S
    Rated 5 out of 5

    Namrata S (verified owner) –

  6. Richard McGrew
    Rated 5 out of 5

    Richard McGrew (verified owner) –

  7. Melissa Semcer
    Rated 5 out of 5

    Melissa Semcer (verified owner) –

    Very good flavor. I substituted spaghetti squash for the noodles. As a mostly vegetarian, I’m always happy to find yummy meat substitutes that aren’t soy-based!

  8. Trish Brown
    Rated 4 out of 5

    Trish Brown (verified owner) –

    The food is really delicious. Toni was awesome.

  9. Trish Brown
    Rated 4 out of 5

    Trish Brown (verified owner) –

    The food is really delicious. Toni was awesome.

  10. Stefani Madril
    Rated 5 out of 5

    Stefani Madril (verified owner) –

  11. Meghan Murphy
    Rated 4 out of 5

    Meghan Murphy (verified owner) –

    Delicious, four stars only because it’s best served hot; once it’s left over the eggplant meatballs lose their shape but it’s still delicious

  12. Anita K
    Rated 5 out of 5

    Anita K (verified owner) –

    Excellent vegetarian dish.

  13. Gemma Chubb
    Rated 5 out of 5

    Gemma Chubb (verified owner) –

  14. Ruchi Sabat
    Rated 5 out of 5

    Ruchi Sabat (verified owner) –

  15. Deepa Mahajan
    Rated 5 out of 5

    Deepa Mahajan (verified owner) –

  16. Lauren Lemieux
    Rated 5 out of 5

    Lauren Lemieux (verified owner) –

Only logged in customers who have purchased this product may leave a review.

 

Cook Tools and Details

Print Recipe

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

Active Prep30
Hands-On Cook15
Hands-Off Cook20
Passive0
Total Time1 hour 5 minutes
Recipe Serving Size10

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

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
Reheating/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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You can get some side dishes for free.

  • Start with the main dish, then add the sides.
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  • The prices will change as you add more dishes to your cart.
  • You'll only pay for the total time it takes to prepare everything.
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