Eggplant And Turkey Parmesan Meatballs With Garlicky Tomato Sauce

  1. Method: nreheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper (or a silpat sheet).neel eggplant, and cut it into long batonettes, about 3/4 " X 3" and place them on the sheet. Rub in 2 T. of oil and roast in the oven for 35 - 45 minutes until softened, cooked through, and not yet golden. Cool.nnIn a food processor add the breadcrumbs, parsley and garlic. Turn on and process until all is very fine. Add the next 7 ingredients (parmesan through ground turkey. Pulse until all is very well mixed. Remove the blade, cover the bowl and refrigerate until cool, about 45 minutes.nnPreheat oven to 375 degrees. Line a baking pan with parchment paper to hold the meatballs. ncoop the meatballs ( I use an 1 1/2" ice cream scoop) and place them on the pan. Recipe makes: 24. nour a little oil over all and bake in the oven until firm, about 20 minutes. (If you like, scatter some extra fresh herbs between the meatbals before baking).nnMake the garlicky-tomato sauce in a large pot, then add the meatballs, and cover with the sauce. Cover and cook over low heat to infuse the flavors together.n\nnerving suggestions:nveryday: Serve over whole grain penne, or a nice gluten-free pasta. Smoother with the sauce, top with your favorite herbs and lots of basil leaves.nnFor Company: Serve individual meatballs in a baked 3 " tomato**. Shred yellow and green zucchini and steam until tender-crisp, add to plate, topped with a little garlic oil.nnFor Health: Grill a medium eggplant, slice 1/2" thick, and toss with minced garlic and extra virgin olive oil. ndd the eggplant slices to individual bowls, top with a few meatballs and garlicky-tomato sauce. Top with your favorite fresh herbs.nop with shavings of room temperature parmesan reggiano. nnnn an airtight container, these meatballs freeze well.
  2. Quick Garlicky Tomato Sauce:nn a heavy two quart pot, add 2T. extra virgin olive oil and 8 small cloves of sliced garlic. Cook over low-medium heat until garlic is just coloring, about 5 minutes.nake contents of one can of fire roasted tomatoes, and drain - saving the juice. Add the tomatoes, 2T. tomato paste, 1 t. crushed italian seasonings and 1/8 t. crushed chilies and stir all together. Add 2 1/2 cups of your favorite tomato sauce and reserved juice, bring to a boil, then simmer covered for 20 minutes. Taste for seasonings.nnThis recipe may not be reproduced without the consent of it's author, Karen Sheer.
  3. Servings: 6 - 8 Makes 24 meatballs
  4. http://azestforlife.com

eggplant, extravirgin olive oil, fresh bread crumbs, parsley, garlic, parmesan reggiano cheese, thyme, quinoa, salt, cracked black pepper, egg organic, ground turkey, tomato sauce

Taken from www.yummly.com/recipe/Eggplant-and-Turkey-Parmesan-Meatballs-with-Garlicky-Tomato-Sauce-770230 (may not work)

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