Step 1

Preheat oven to 400 degrees.

Step 2

Sauté chopped eggplants in a pot with 1 tsp oil on a medium heat. After 2 mins of sautéing, add 1/4 cup of water and continue to cook until eggplant is soft. Transfer to a dish and let cool.

Step 3

Sauté onions and garlic in the same pot until soft. Transfer to a dish and let cool for 5 mins.

Step 4

Add eggplants, onions and garlic together with the rest of ingredients to a food processor/blender and blend everything. You may have to blend in two batches depending on the size of your blender.

Step 5

Scoop 1 ½ tsp of the mixture to form meatballs. If meatballs are too sticky and are not forming properly, add 1 tbsp of oat flour to the mixture at a time. The mixture shouldn't be hard, it should be soft and your meatballs will be on the softer side.

Step 6

Place the meatballs on the baking sheet and bake for 30 mins. Meatballs will be firm on the outside and a bit soft on the inside. They will harden as they cool.

Step 7

To make the raw marinara sauce, mix all ingredients in the blender adjusting salt and pepper to taste.

Step 8

Serve over over zucchini pasta topped with raw marinara sauce.