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1
preheat broiler.
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2
coat a large skillet with 4 seconds of cooking spray.
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3
add half the garlic and half the onion, pinch of red pepper flakes, place over medium heat.
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4
and cook until sofened.
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5
about 2 minutes.
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6
add half the chicken broth , all of the tomato puree and the diced tomatoes and bring to simmer.
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7
let that simmer for 30 minutes, place the eggplant cut side up on a broiler pan and broil until lightly browned about 4-6 mintues.
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8
remove the eggplant, from the broiler, place on microwave safe plate and microwave until tender, about 2 minutes then let cool.
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9
scoop the eggplant pulp out of its skin and let any excess water drip ogg.
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10
measure out 1/2 c pulp and chop it fine.
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11
combine the turkey, beef and pork in a large bowl.
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12
place the egg white, the remaining broth, remaining onion, remaining garlic and the parsley in a blender.
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13
blend until finely chopped but not pureed.
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14
about 30 seconds, add the mixture to the meat, add the Parmesan and crumble the kamut cereal in with your hands.
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15
add the eggplant, season with salt and pepper flakes.
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16
mix gently using a wooden spoon or your hands.
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17
measure our meatballs by tablespoons and form a ball.
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18
heat a non stick skillet, spray with cooking spray and cook about half of the meatballs until lightly browned on each side.
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19
place the meatballs in the sauce and simmer on low for 1 hour.
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20
to serve place 4 meatballs on each plate.
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21
add cooked pasta to the sauce along with 1/2 c pasta water and cook several minutes.
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22
divide pasta and sauce among plates.
