Eggplant Meatballs Recipe

Name: Eggplant Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil, or as needed; 1 large eggplant, halved lengthwise; 1 pound ground turkey; 1 carrot, shredded; 1/2 small onion, diced; 1/3 cup grated Parmesan cheese (optional); 1 large egg; 2 cloves garlic, or more to taste, minced; 1 teaspoon dried basil (such as Simply Organic(R)); 1 teaspoon dried parsley (such as Simply Organic(R)); 1 teaspoon dried oregano (such as Simply Organic(R)); 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper, or more to taste; 3/4 cup almond flour; 2 cups marinara sauce

Servings: persons

2 teaspoons olive oil, or as needed
1 large eggplant, halved lengthwise
1 pound ground turkey
1 carrot, shredded
1/2 small onion, diced
1/3 cup grated Parmesan cheese (optional)
1 large egg
2 cloves garlic, or more to taste, minced
1 teaspoon dried basil (such as Simply Organic(R))
1 teaspoon dried parsley (such as Simply Organic(R))
1 teaspoon dried oregano (such as Simply Organic(R))
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper, or more to taste
3/4 cup almond flour
2 cups marinara sauce

1
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Grease foil with olive oil.
2
Arrange eggplant halves cut-sides-down onto the prepared baking sheet. Pierce skin of eggplant several times with a fork.
3
Roast eggplant in preheated oven until soft, 30 to 40 minutes. Remove from oven and set aside to cool completely.
4
Scoop the flesh from the eggplant halves onto a cutting board; chop into small chunks and put into a large mixing bowl.
5
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. Gently mix almond flour into the eggplant mixture; scoop with an ice cream scoop onto the prepared baking sheet.
6
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.
7
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.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons olive oil, or as needed, 1 large eggplant, halved lengthwise, 1 pound ground turkey, 1 carrot, shredded, and more.

Yes, Eggplant Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions