Paleo Eggplant Meatballs
Recipe type: meatballs, vegetarian, grain-free, paleo, Italian
Cuisine: recipe adapted from: Every Last Bite
Prep time: 
Cook time: 
Total time: 
Serves: 4
These are meatless meatballs that won't make you miss the meat. Wow, that's a mouthful... and these are deliciously healthy mouthfuls!
  • 1 medium/large eggplant, diced
  • 1 medium onion, diced
  • 5 large garlic cloves, smashed
  • 1 Tbs extra-virgin olive oil
  • sea salt and black pepper
  • 1 cup almond flour (I buy mine by the case, here)
  • 1 tsp dried basil
  • ½ cup vegan Parmesan cheese, shredded
  • 1 egg white, beaten with a fork
  1. Preheat the oven to 400°F.
  2. Line a baking tray with parchment paper.
  3. Place the eggplant, onion, and garlic on the baking tray and toss with the oil and a bit of salt and pepper.
  4. Roast in the oven for about 45 minutes, or until you start to see some charred edges.
  5. Remove from oven and now reduce the oven temp to 375°F.
  6. Scrape the roasted veggies into a food processor. Pulse 10 times -- you want there to still be some chunks in the mixture.
  7. Transfer the veggie mixture to a large bowl and stir in the almond flour, basil, Parmesan and egg white. Combine well.
  8. Roll into golf ball - size balls. (I found it easier to do this with wet hands).
  9. Arrange the balls on the baking tray (use the same piece of parchment paper).
  10. Bake for about 50 minutes, without turning the balls over. You will know they are done when they release from the parchment paper without sticking. Make sure you let the balls cool before you try to release them completely; this will help them release more easily without sticking.
  11. Enjoy your balls with your favorite pasta, sauce, salad, sandwich...
Recipe by Kitchen of Youth at