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1
Spray a large saucepan with 4 sprays of olive oil spray.
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2
Add half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes.
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3
Add half the chicken stock, tomato puree and diced tomatoes and simmer over low heat for an hour.
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4
Preheat the broiler.
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5
Meanwhile, using the tip of a knife, score the eggplant deeply and sprinkle with salt.
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6
Place the eggplant cut-side up and cook under the broiler until lightly browned, about 4 minutes.
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7
Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 2 minutes.
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8
Let cool.
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9
In a large bowl, add the meats and mix gently to incorporate.
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10
Place the egg white, remaining chicken stock, onion, garlic and parsley in the beaker of a blender and blend until smooth, about 30 seconds.
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11
Add the mixture to the bowl with the meats, add the cheese and crumble the kamut in with your fingers.
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12
Sprinkle with salt and chili flakes.
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13
Scoop the eggplant pulp out of its skin and let any excess water drip off.
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14
Measure out 1/2 cup of the pulp, and then lightly chop and add to the meat mixture, folding in to incorporate.
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15
With the use of a tablespoon, measure out 16 even heaping mounds on to a clean work surface and then form into balls with your hands.
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16
Spray a large nonstick saute pan with 4 sprays of olive oil spray and heat over medium-high heat.
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17
Once the pan is hot, add half of the meatballs and cook until lightly browned on one side, about 1 minute.
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18
Roll the meatballs on the other side and brown evenly, about 2 minutes.
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19
Remove the browned meatballs from the pan and then spray the pan with 4 more sprays and repeat the browning with the rest of the meatballs.
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20
Add the meatballs to the sauce and simmer very slowly for an hour.
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21
Meanwhile, bring 4 quarts of water to a simmer and then add 1 tablespoon of salt.
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22
Drop the pasta in the water and cook per manufacturer's instructions.
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23
Place 4 meatballs each on 4 plates, and then add the spaghetti to the remaining sauce in the pan with 1/2 cup of the pasta water and cook until the sauce holds well on the pasta.
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24
Evenly distribute the pasta to each of the 4 plates.
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25
Cook's Note: Wet your hands with clean cold water while shaping the meatballs, it helps tremendously.
