Italian Meatball Eggplant Dumplings in Marinara Sauce
Key Notes: Paleo, Low carb, Keto
Torn between calling it a ravioli and a dumpling, this dish is a hearty play on eggplants and meatballs.
While a few different types of wrappings can be used (bell peppers, squash flowers, cabbage etc.), eggplants are one of the easiest since it holds the meat very well.
The meatball mixture itself can be standalone too or in conjunction with an alternative wrapping, if one is allergic or intolerant of nightshades.
Using organic ground pork and beef makes for a healthy alternative to the hormone and antibiotic packed alternative.
While you can make your own marinara sauce, you’ll save time if you purchase a jar of certified organic sauce at your local supermarket.
One should be avoiding tomatoes, a butter lemon basil or cream sauce can be used instead.
The organic, cage free eggs are used as a binder, which means breadcrumbs are wholly unnecessary and therefore this dish is low carb and diabetic friendly.
This can make quite a lot of “dumplings”, but the bonus is that it freezes well for reheating in individual lunch containers. Low carb, keto, paleo, and delicious, what’s not to love?
- ½ pound organic ground pork
- ½ pound organic ground beef
- 1 teaspoon oregano
- 3 tablespoons minced organic garlic (avoid if allium intolerant)
- 1 tablespoon fresh organic minced parsley
- 2 organic, cage free eggs
- ½ organic white or sweet onion, diced (avoid if allium intolerant)
- 3 – 4 eggplants, about 3-4 inches in diameter, sliced to ½ – ¾ inch thick rounds (use another wrapping if nightshade intolerant)
- 1 jar organic marinara sauce (avoid if nightshade intolerant)
- Salt and pepper to taste
- Organic Extra Virgin Olive oil
- Cut a slit into each eggplant round, parallel to the original slices, careful not to puncture through to the other side. This creates a pocket for the meatball mixture.
- Combine ground pork, ground beef, oregano, garlic, parsley, eggs, and salt and pepper to taste.
- Carefully open each eggplant slice and slip a spoonful of the meatball mixture into the pocket.
- In a pan over medium high heat, sautee diced onion in olive oil until translucent. Place each “dumpling” in the pan and lightly fry on both sides. Once the eggplant starts to soften, pour in marinara sauce, reduce to a simmer, cover, and cook until eggplant is tender and meat has been cooked all the way through.
- Serve piping hot or freeze.