Yes, I made eggplant meatballs. If you know me, you know I love eggplant! I also love meatballs. Hence, I decided to make two of my favorites together, and it is delicious. I used ground turkey and almond meal, but I am giving you alternative suggestions below. This is a great paleo recipe and very addictive. I like using an ice cream scoop so they are all the same size! Perfect for entertaining. Yummy!

Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Grease foil with olive oil.

    Advertisement
  • Arrange eggplant halves cut-sides-down onto the prepared baking sheet. Pierce skin of eggplant several times with a fork.

  • Roast eggplant in preheated oven until soft, 30 to 40 minutes. Remove from oven and set aside to cool completely.

  • Scoop the flesh from the eggplant halves onto a cutting board; chop into small chunks and put into a large mixing bowl.

  • 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.

  • 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.

  • 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.

Cook's Notes:

I added sliced mushrooms to my sauce and made this dish extra special!

These can be made with ground beef in place of ground turkey.

You can use 1/4 cup fresh basil in place of the dried.

Italian-seasoned breadcrumbs are a traditional substitute for the almond flour here.

If your eggplant is too watery after roasting, drain it in a colander for 10 minutes before making meatballs.

Nutrition Facts

356 calories; protein 24g; carbohydrates 23.7g; fat 19.6g; cholesterol 92.3mg; sodium 767.5mg. Full Nutrition
Advertisement

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/07/2015
I omitted the parmesan cheese (allergies) and they were still the best meatballs i have ever made. the entire family liked them! I also used almond flour. Read More
(9)
40 Ratings
  • 5 star values: 33
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/07/2015
I omitted the parmesan cheese (allergies) and they were still the best meatballs i have ever made. the entire family liked them! I also used almond flour. Read More
(9)
Rating: 5 stars
08/31/2015
I have been using this site for many many years and never reviewed anything. I had to let others know that this is a totally kid friendly recipe! Not only were these meatballs were very moist and tasty, but more importantly, my picky seven year old gobbled them up! I'm not sure if I didn't use enough eggplant, but I could barely taste it (a positive in my son's book). I might use more next time. I just put all of the veggies in my food processor to start (after roasting the eggplant) and then added the meat, bread crumbs with herbs (I didn't have almond flour) and egg, pulsed, and done. So easy. This was a great way to use up our eggplant, thank you! Read More
(7)
Rating: 5 stars
10/14/2016
A delicious and healthy meal! I sautéed onions and garlic, added half to the meatballs and used the other half to boost the flavor on the bottled sauce I was using. I included the Parmesan cheese and used Italian-flavored panko breadcrumbs instead of almond flour. I let the roasted, scooped eggplant sit in a colander while I prepared the rest of the ingredients, which got rid of a lot of liquid. Once everything was mixed I cooked a small amount to check the seasoning. This led me to add some red pepper flakes and a little more basil. I formed the meatballs by hand, which was easy and made them round and pretty. While they were baking I added mushrooms to the saucepan, added the bottled sauce and tweaked the seasonings. The baked meatballs were added to the sauce, where they simmered until my guests arrived. A couple of notes - I only made one half-sheet of meatballs. The little left over made a great burger for me the next day. I only used one bottle of sauce, but a lot was soaked up by the meatballs. Next time I will add more. My guests raved over the food. There were only three of us, but I had very few leftovers. Read More
(6)
Advertisement
Rating: 4 stars
01/23/2016
I followed the directions exactly. The finished meatballs were very tender. When I make these again and I will--I will add more garlic or some aromatic to jump up the flavor a touch. Oh I used prepared uncooked chicken sausage. Read More
(4)
Rating: 5 stars
03/10/2015
Very good. I mixed it all up in a food processor starting with the hardest vegetables first. The mixture is pretty gooey this way. However it all cooked up into nice firm and tasty meatballs. Read More
(3)
Rating: 5 stars
10/11/2018
So this got me to write a comment after cooking many recipes posted on this site. I grew eggplant because I like to experiment and like the beauty of the plant. I had never cooked it but this recipe is awesome! Even my picky 4th grader loved it and asked for 2nds after he initially whined and complained he didn't want eggplant. I added a little cyan pepper and used bread crumbs. I will soon make this again - it was a huge success. Read More
(3)
Advertisement
Rating: 5 stars
04/06/2016
These were great. Even my 3 year old and 1 year old liked them. Omitted Parmesan due to dairy intolerance and just dipped in ketchup or bbq sauce instead of the marinara. Next time we will FINELY chop onion and use less of it but otherwise awesome. Read More
(2)
Rating: 5 stars
09/24/2018
Made almost according to recipe. I subbed in the breadcrumbs as recommended for the almond flour. Also used ground beef instead of turkey. Absolutely delicious! The whole family gobbled them up, including my 4 yr and 18 month old. Also, they freeze well. We warmed up half the batch two weeks later and they were still to die for! This is going to be come a standard fare freezer meal for us (which makes for fast prep time for family meals.) Read More
(2)
Rating: 4 stars
08/07/2018
This is a great recipe for eggplant. I used ground chicken instead of turkey. I added hot pepper flakes (I read that in another review) and thought it still missed something. I also browned them in the skillet before baking them in the oven. Read More
(1)
Advertisement