Eggplant Meatballs

Recipe by

Ingredients

• 1 medium eggplant, diced
• 1 medium onion, diced
• 1 tbsp garlic, minced
• 1 cup canned white beans, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 1 cup oats
• 1 pinch red chili flakes
• 2 cups marinara sauce
• 1 tbsp coconut oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 medium roasted spaghetti squash

Directions

• Heat oven to 375 degrees.
• Coat a large rimmed baking sheet with coconut oil.
• Place 1/2 tbsp coconut oil in a large nonstick skillet over medium high heat.
• Add eggplant and 1/4 cup water.
• Season with sea salt and pepper and cook, stirring occasionally until tender, 10 to 15 minutes.
• Transfer to food processor.
• Add remaining 1/2 tbsp coconut oil to the skillet with onion and garlic and cook until translucent, 3 to 5 minutes.
• Add to the food processor along with the drained beans and parsley and pulse until well combined and chopped, but not pureed.
• Combine the mixture with the oats and red chili flakes and roll into 12 meatballs, about 2-inches in diameter.
• Transfer to the prepared baking sheet and bake until firm and browned, about 25 to 30 minutes.
• Meanwhile, warm the marinara sauce in a small saucepan and serve with the meatballs over spaghetti squash.

Serving Size
2 servings

Posted To: Entree, Vegetarian