These Keto Eggplant Meatballs are as healthy as delicious! The recipe uses only keto-approved ingredients and even happens to fit vegetarian and vegan diets. I love to use eggplant as a meat alternative because it can perfectly mimic the same savory texture that meat provides. Eggplant is also very filling, packed with fiber and nutrients.
Besides, this dish uses simple ingredients and can be made in only a few easy steps. These meatless “meatballs” are flavored with garlic, oregano, and thyme. The combination of these herbs not only flavors the “meatballs” but also provides a more meaty taste. You can serve these crazy good balls as a meatless main course or as a healthy appetizer. I like to serve mine with a simple marinara sauce piled on top of zoodles. Comfort food has never been so healthy! Enjoy!
To make the Keto Eggplant Meatballs, you will need the following ingredients:
Preheat the oven to 375 °F and line a baking tray with parchment paper.
In a skillet over medium heat, heat 3 tablespoons olive oil and add 1 chopped onion, 2 chopped cloves garlic, and 2 chopped eggplants. Cook, occasionally stirring, for 5-8 minutes.
Add 5 sliced mushrooms, 1 tablespoon oregano, 1 tablespoon thyme, 1 teaspoon salt, and 1 teaspoon black pepper. Cook, stirring, for 5 to 7 minutes until cooked.
Process the eggplant mixture in a food processor.
Add ½ cup almond flour and 1 ounce sesame seeds or hemp hearts if using. Pulse a few times until combined. The mixture might be a bit sticky but should come together well.
Using damp hands, gently roll walnut-sized balls and place on the prepared baking tray. Alternatively, use a cookie scoop to form meatballs.
Bake for 20 to 25 minutes or until firm.
Serve the meatballs by themselves or with a marinara sauce and enjoy!
Serve these delicious Keto Eggplant Meatballs with a simple marinara sauce for a perfect finishing touch. Made it? Please come back to let us know how they came out in the comments below.
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