Eggplant Meatballs
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
57
Spice
38
Sweetness
40
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tsps
Olive Oil (or as needed)1 large
Eggplant (halved lengthwise)450 g
Ground Turkey1 small
Onion (diced)1 large
Egg2 cloves
Garlic (or more to taste, minced)1 tsp
Dried Basil1 tsp
Dried Parsley1 tsp
Oregano (dried)1 tsp
Sea Salt2 cups
Marinara SauceDirections:
1
Preheat oven to 450 degrees F (230 degrees C)
2
Line a baking sheet with aluminum foil
3
Grease foil with olive oil
4
Arrange eggplant halves cut-sides-down onto the prepared baking sheet
5
Pierce skin of eggplant several times with a fork
6
Roast eggplant in preheated oven until soft, 30 to 40 minutes
7
Remove from oven and set aside to cool completely
8
Scoop the flesh from the eggplant halves onto a cutting board; chop into small chunks and put into a large mixing bowl
9
Mix ground turkey, carrot, onion, Parmesan cheese, egg, garlic, basil, parsley, oregano, sea salt, and black pepper with the eggplant chunks until ingredients are somewhat evenly mixed together
10
Gently mix almond flour into the eggplant mixture; scoop with an ice cream scoop onto the prepared baking sheet
11
Reduce oven heat to 350 degrees F (175 degrees C) and bake meatballs in oven for 15 minutes, flip the meatballs, and bake until browned and no longer pink in the center, about 10 minutes more
12
While the meatballs bake, heat marinara sauce in saucepan over medium-low heat until hot; add baked meatballs to the sauce and stir to coat