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Asian Meatballs with Stir-Fried Eggplant – Low Carb and Gluten Free

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  • Yield: 4 servings 1x


An Asian-inspired low carb meatball recipe with stir-fried eggplant in a spicy, sweet and salty sauce. Hearty and satisfying!



For the meatballs:

  • 1 lb. ground chuck (or ground pork)
  • 1 egg
  • 1/4 cup almond flour
  • 2 Tbsp gluten free soy sauce see example
  • 1 Tsp ginger, minced
  • 1/2 tsp garlic powder
  • 1/4 tsp Chinese five spice powder see example
  • 2 Tbsp scallions, chopped

For the sauce:

  • 1 tsp sesame oil
  • 2 Tbsp avocado oil or light olive oil
  • 4 cups chopped Japanese (or any) eggplant
  • 1 tsp ginger, minced
  • 1 Tbsp garlic, minced
  • 1/4 cup scallions, chopped
  • 1.5 Tbsp gluten free Hoisin sauce see examples
  • 2 Tbsp gluten free soy sauce
  • 1/2 tsp Chinese hot mustard see example
  • 2 Tbsp granulated sugar substitute
  • 1 cup water
  • 1/2 tsp red pepper flakes
  • 1/4 tsp xanthan gum


For the meatballs:

  1. Combine all of the meatball ingredients in a medium bowl, and mix thoroughly. Form into 16 meatballs. Cook in a large nonstick saute pan over medium heat until golden brown on all sides and cooked through. Remove the meatballs from the pan and reserve.

For the sauce:

  1. After you’ve cooked the meatballs and removed them from the pan, add the sesame oil and avocado or olive oil. Cook the ginger and garlic in the pan for about a minute, or until fragrant. Add the eggplant and scallions and cook for 3 – 5 minutes over med-high heat until browned on the outside and slightly softened. Remove and set aside. Add the hoisin, soy sauce, mustard, sweetener, water, red pepper flakes, and xanthan gum to the pan and whisk until smooth. Bring the sauce to a boil and cook for 2 – 3 minutes or until starting to thicken. Add the veggies and meatballs back into the sauce and simmer for 3 – 5 minutes or until the eggplant has reached your desired tenderness. Serve hot.


Approximate nutrition info per serving: 376 calories, 26g fat, 6g net carbs, 26g protein


  • Serving Size: 4 meatballs, 3/4 cup eggplant with sauce

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