Eggplant and Tempeh Meatballs

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Eggplant and Tempeh Meatballs

I made this recipe in the Instant pot and it came out really good and it did take less time.  I am still new with this pot but enjoying it so far.  I am also including a stove top option below.




  • 1 medium eggplant
  • Olive oil
  • 1/4 cup yellow onions, diced
  • 2 cloves garlic, minced
  • 1 tablespoon flax meal and 3 tablespoons water
  • 1 9 oz tempeh, original
  • 1 handful of fresh parsley
  • 1 cup Paleo Baking Flour (Bob’s Mill)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • ----Tomato Sauce------
  • 1-2 tablespoons olive oil
  • 1 (28 ounce) can crushed tomatoes (organic, low sodium)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 cup coconut millk


  1. Peel eggplant and chop in large pieces.  Heat IP (Instant pot) to manual mode. Add a little oil to the IP. Add in Eggplant, garlic and onions and set to high for 3 minutes keeping the vent sealed. Remove from IP and put in your blender. Blend until smooth.  Put mixture in a large mixing bowl.

  2. Blend the flax seeds and the water in a blende or whisk. Set aside.

  3. Add the tempeh to the food processor and pulse to break down., parsley, baking flour, oregano, basil, thyme, salt and pepper.  Add to the eggplant mixture then flax meal (egg) and combine together.  Create your meatballs using an ice cream scoop. (to keep them the same size)

  4. Coat the bottom of the IP with olive oil. Set IP to sauté. Sauté meatballs in batches until all sides are brown. Put all meatballs in the IP then add in crushed tomatoes, garlic, herbs and seasoning.  Set IP to manual and set timer for 10 minutes. Pour in coconut milk and set for another 2 minutes.  Remove the lid and remove then enjoy!

  5. To prepare stove top.

    • Prepare meatballs as above. Preheat oven to 350 degrees. Line a baking sheet with parchment and bake for 20 minutes.
    • In a large pot or pan add a little oil. Add in tomatoes, garlic, herbs and seasoning. Cook over medium heat for about 12 minutes.
    • Put meatballs in the pot and let simmer in the sauce for about 20 minutes.
    • Add in coconut milk and let simmer for another 8-10 minutes.
    • Garnish with fresh parsley

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