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Eggplant Meatballs with Zoodles

Reprinted with permission from The Beginner's Pegan Diet Cookbook by Michelle Miller

Course Dinner, Main
Cuisine American, pegan
Keyword eggplant, pegan
Servings 4
Calories 252 kcal
Author Michelle Miller


For the meatballs

  • 1 large eggplant (about 11 /4-pound, or 560 g) cut into 1-inch (2.5 cm) cubes
  • 1 cup (160 g) diced onion
  • 3 garlic cloves minced
  • 1 tablespoon (15 ml) olive oil
  • Sea salt and black pepper to taste
  • 3/4 cup (72 g) almond flour
  • 1 large egg
  • 1 teaspoon Italian seasoning

For the zoodles

  • 2 large zucchini
  • 12 ounces (340g) organic marinara sauce


For the eggplant meatballs

  1. Preheat the oven to 400°F (200°C, or gas mark 6). Line a sheet pan with parchment paper or a silicone mat. Set aside.

  2. On a large sheet pan, combine the eggplant, onion, and garlic. Drizzlewith the oil and season with salt and pepper to taste.

  3. Bake the eggplant for 30 minutes. Reduce the oven temperature to 375°F (190°C, or gas mark 5).

  4. Transfer the baked eggplant, onion, and garlic to a food processor andadd the almond flour, egg, Italian seasoning, and 1/2 teaspoon of salt.Pulse 10 to 12 times until the mixture is well mixed but the eggplant is still slightly chunky. Don’t form a smooth paste, but rather a chunky but sticky mixture.

  5. Use a 2-tablespoon (30 ml) cookie or ice-cream scoop to portion the eggplant mixture onto the prepared sheet pan. Wetting the scoop with water before scooping helps the mixture come out more easily.

  6. Bake the meatballs for 40 minutes until they begin to crisp up onthe outside.

To make the zoodles

  1. Spiralize the zucchini and divide it among theplates raw.

  2. Heat the marinara sauce until very hot and top the zoodles with it right before serving. This will heat up the dish without overcooking the zoodles, which makes them watery.

  3. Top the zoodles and marinara sauce with the meatballs.

Recipe Notes

If you don’t have a spiralizer for the zucchini noodles, use a vegetable peeler to make long strands of squash. Another low-cost option for making vegetable noodles is to use a julienne peeler.

Nutrition Facts
Eggplant Meatballs with Zoodles
Amount Per Serving
Calories 252 Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 24g8%
Fiber 9g38%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.