Eggplant Meatballs

Recipe View 5 mins Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease the foil with olive oil.

Recipe View 5 mins Arrange eggplant halves cut-sides-down on the prepared baking sheet. Pierce the skin of each eggplant half several times with a fork.

Recipe View 35 mins Roast eggplant in the preheated oven until soft, approximately 30-40 minutes. Remove from oven and let cool completely.

Recipe View 5 mins Scoop the flesh from the eggplant halves onto a cutting board. Chop into small chunks and transfer to a large mixing bowl.

Recipe View 10 mins In the mixing bowl, combine ground turkey, shredded carrot, diced onion, grated Parmesan cheese, egg, minced garlic, dried basil, dried parsley, dried oregano, sea salt, and black pepper with the chopped eggplant. Mix until ingredients are somewhat evenly combined. Gently mix in the almond flour. Use an ice cream scoop to form the mixture into evenly sized meatballs and place them onto the prepared baking sheet.

Recipe View 25 mins Reduce oven heat to 350 degrees F (175 degrees C) and bake the meatballs for 15 minutes. Flip the meatballs and continue baking until browned and no longer pink in the center, about 10 minutes more.

Recipe View 10 mins While the meatballs bake, heat marinara sauce in a saucepan over medium-low heat until hot. Add the baked meatballs to the sauce and stir to coat.