Preparation time: 55 minutes
Cooking time: 40 minutes
Servings: 24


2 tbsp. grapeseed oil
1 eggplant, skin on, diced
1 zucchini, diced
1 bell pepper, any color, diced
½ cup walnuts, diced very fine
1/2 cup paleo BBQ sauce

Directions :

Take a baking sheet out with parchment paper and preheat oven to 350°. In a
large pan, heat grapeseed oil until shimmery. Put the diced bell pepper,
eggplant, walnuts, and zucchini.
Sautee until browned for around 15 minutes – stirring regularly to prevent
burning. Remove from heat and let cool about 5 minutes.
Now, add to Vitamix blender with tamper and grind until soft- making sure to
use a tamper to stir the mixture. It must be a small, soft texture but not
liquified. Take off mixture from blender and put it into a large bowl.
After that, take 1/4 cup mixture and roll into a tightly packed ball. Place on a
parchment paper-lined baking sheet. Continue rolling balls until you’ve made
them all. Bake over 350° for around 20 minutes or until a deep brown. This
step helps the meatballs “set,” so don’t skip it!
At this time, you can remove your meatballs and freeze them for another use.
If eating immediately, place meatballs in a pan with a drizzle of grapeseed oil
over medium heat. Brown on all sides, about 8 minutes.
Mix bbq sauce, stir well. Let sauce heat up- about 2 minutes. Remove from
heat and serve immediate.


Calories: 779 kcal
Protein: 21.06 g
Fat: 60.69 g
Carbohydrates: 51.04 g