Eggplant Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked eggplant meatballs coated in almond flour and seasoning, baked until golden and served with tomato sauce. A gluten-free, vegetarian alternative to traditional meatballs.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 medium-size eggplant (about 1-½ pounds, peeled and chopped)
- 1 clove garlic (minced)
- 2 - 4 tablespoons almond flour
- 2 tablespoons parmesan cheese (optional)
- 1 egg
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- For Easy Tomato Sauce
- 2 garlic cloves (minced)
- 1/2 onion (diced)
- 1 15 oz can tomato sauce
- 2 tablespoons fresh basil (chopped)
- 1 tablespoon Italian Seasoning
- Fresh basil (for garnish)
- Parmesan cheese (for garnish (optional))
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1638mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1448mg
- Calcium
- 118mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1638MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.