Directions

1. Method: Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper (or a silpat sheet). Peel 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. In 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. Preheat oven to 375 degrees. Line a baking pan with parchment paper to hold the meatballs. Scoop the meatballs ( I use an 1 1/2" ice cream scoop) and place them on the pan. Recipe makes: 24. Pour 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). Make 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. Serving suggestions: Everyday: 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. For 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. For Health: Grill a medium eggplant, slice 1/2" thick, and toss with minced garlic and extra virgin olive oil. Add the eggplant slices to individual bowls, top with a few meatballs and garlicky-tomato sauce. Top with your favorite fresh herbs. Top with shavings of room temperature parmesan reggiano. In an airtight container, these meatballs freeze well.
2. Quick Garlicky Tomato Sauce: In 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. Take 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. This recipe may not be reproduced without the consent of it's author, Karen Sheer.
3. Servings: 6 - 8 Makes 24 meatballs
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