Eggplant “Meat”balls 🍆

 J’adore meatballs! I no longer eat meat or poultry so I definitely have missed them. I wanted to tinker with a recipe using eggplant, as I’ve occasionally seen in restaurants (sigh, restaurants...soon...). Unlike most of the recipes I searched up, my version has much less breadcrumbs; I wanted to reduce the carb factor. Quarantine has certainly given us time to play around in the kitchen, so why not think of healthier substitutions? The almond flour I subbed in worked beautifully. These yummies are baked then simmered in tomato sauce for a hearty, delicious imitation of classic meatballs. Serve over zucchini noodles, low carb pasta, or quinoa if desired. Plain was how I devoured mine.

Ingredients:
Two medium eggplants, unpeeled and cut into one inch pieces
A chopped medium onion
Two cloves minced garlic
Two eggs
1/2 cup packed chopped parsley or basil
1 cup almond flour
1/4 to 1/3 cup seasoned or plain breadcrumbs
1/3 cup veg stock
Salt, pepper, garlic powder if not using fresh garlic, and smoked paprika (I’m sure regular is fine if that’s what you have)

Preheat oven to 375. Prepare two baking sheets with non stick spray and set aside. Chop the eggplants. Heat a large skillet with some olive oil (a tbsp) and sauté the eggplant with the veg stock until tender about ten minutes. While cooking, season the eggplant with salt, pepper, and garlic powder if using (I did). Stir occasionally. Transfer tenderized eggplant to a large bowl and cool for two minutes. Transfer to your food processor. In the same skillet, add a bit more olive oil and sauté the chopped onion until translucent. If using fresh garlic then add it for the last minute. I always add garlic last since it burns fast. If the pan is super dry add a couple tbsp more of the veg stock. Transfer this to the food processor too. Add the chopped parsley or basil. Pulse a few times to combine and put back into the large bowl. Taste the mixture and add more salt, pepper, and garlic powder to taste. Since it’s cooked you can easily taste as you go along and adjust accordingly. Add the smoked paprika, I just hand measured but I think it was a tsp. Add the two eggs, lightly beaten, the almond flour and breadcrumbs. Mix gently to combine. Form balls with your hands (yeah, yeah) and place on the baking sheets. Bake for 20 to 30 minutes until firm and dark golden brown around the edges. Meanwhile, simmer your favorite tomato sauce in the same skillet. After the eggplant balls are cooked, let them cool for five minutes, then carefully place in the simmering sauce with a spatula. Heat for ten minutes. Enjoy!!!!