Everyone loves spaghetti & meatballs! If you're looking to a lighter, healthier version in the New Year, check out my Vegetarian recipe below.
1 ½ eggplants, chopped
2 tbs. olive oil
½ tsp. salt
½ tsp. red pepper flakes
½ cup almond meal
¾ cup panko breadcrumbs
¼ cup flour
2 tbs. shallot, chopped
1 tbs. fresh parsley, chopped
½ tsp. dried basil
1 pkg. frozen chopped spinach, thawed and drained
Preheat the oven to 400°. Chop the eggplant into ¼ inch pieces and toss with olive oil, salt and black pepper, place on a rimmed baking sheet. Bake the eggplant for 20 minutes. When the eggplant comes out of the oven let it cool slightly, then add to the food processor and pulse until coarsly chopped. Add the chopped eggplant to the large bowl of other ingredients last.
In a large bowl add almond meal, flour, breadcrumbs, red pepper flakes, parsley and dried basil. Mix together until well combined. Fold in the chopped drained spinach and the 2 eggs. Fold in the chopped eggplant. Form the “meatballs” into golf ball size balls and place on a olive oil greased baking sheet. Bake at 350°for 18-22 minutes.
Serve with marinara sauce and spaghetti squash.