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