Recipes that are all gluten & dairy free

Eggplant Meatballs

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Ingredients
  • 1 medium eggplant, diced
  • 1 medium onion, diced
  • 1 tbsp garlic, minced
  • 1 cup canned white beans, drained and rinsed
  • 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: Entrees, Vegetarian