Meatless Meatballs

These amazing meatless meatballs are made with eggplant, white beans and breadcrumbs to hold them together. Not only are these low carb & gluten free they are also suitable for vegetarians and vegans although, we all love them too.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Italian, vegan, Vegetarian
Servings 4 people


  • cooking spray
  • 1 tbsp coconut oil
  • 1 lb unpeeled eggplant cut into 1-inch pieces
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 medium onion chopped
  • 1 tbsp minced garlic
  • 1 cup cooked white beans (or drained rinsed canned)
  • 1/4 cup chopped fresh parsley
  • 1 cup whole wheat breadcrumbs or panko use gf crumbs for gluten free
  • 2 cups tomato sause- see my italian tomato sauce recipie.


  • Heat the oven to 375°. Spray a large baking sheet with cooking spray.
  • Place 1/2 tablespoon coconut oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper and cook, stirring occasionally until tender, 10 to 15 minutes. Transfer to the bowl of a food processor.
  • Combine the mixture with the breadcrumbs . Taste for salt then make into approx 12 meatballs place on baking tray and cook until brown will take about 25 to 30 minutes.
  • Meanwhile, warm the marinara sauce and serve with the meatballs over zucchini noodles. (see recipe for italian sauce)
Tried this recipe?Let us know how it was!