Eggplant & Spinach Meatballs
Serves 21
Ingredients
- 2 large eggplants, cubed
- 2 large onions, diced
- 10 large garlic cloves, peeled and smashed
- 2 tsp sea salt
- 2 tbsp flaxmeal + 6 tbsp filtered water
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 3 cups almond flour
- 1 ½ cups chopped fresh spinach (optional)
Instructions
Preheat the oven to 400°F. Line a large baking tray with parchment paper.
Place the eggplant, onion, and garlic on the tray. Sprinkle with 1 tsp of sea salt and mix well. Roast for 45 minutes or until slightly charred. Let cool for a few minutes.
In a small bowl, mix the flaxmeal and water. Set aside to thicken.
Add the roasted vegetables to a food processor. Pulse about 10-15 times. Do not over-process - It should be a wet chunky mixture.
Transfer the veggie mixture to a large bowl. Add the remaining 1 tsp salt, basil, oregano, thyme, and almond flour. Mix well. If using spinach, fold it in. Stir in the flax mixture until fully combined.
Roll the mixture into golf ball-sized balls (about 20 meatballs). Arrange them in rows on the same parchment-lined baking sheet you used to roast the veggies.
Bake at 400°F for 50-60 minutes. Bake until the tops are browned and the meatballs lift easily without breaking.
Allow to cool slightly before removing from the parchment. This will allow the meatballs to set up and not break!
Serve with your favorite sauce, pasta, or as desired. Enjoy!