Eggplant Meatballs

• Preheat oven to 350 f
• Peel eggplant and cut into cubes
• Place water in bottom of pot and boil or steam eggplant until soft
• Remove eggplant and squeeze out excess water
• Mash eggplant until smooth or use a food processor to blend until smooth
• Place eggplant and rest of ingredients
• Mix well
• Line baking sheet with parchment paper
• Rollout balls, they will be soft(don’t worry)
• Bake for 20 minutes or until tender and firm to touch

Marinara

• Heat pot with oil and sauté onion and garlic until onions are transparent.
• Add bell pepper and sauté another minute.
• Add tomato paste and cook until brown and fragrant
• Add rest of ingredients and let simmer 20 minutes; stir often
• When meat balls have cooled, gently place in marinara until ready to serve. Or pour sauce over meatballs. Can garnish with cheese and/ or fresh basil.

Pasta

• Bring a large pot of water to a boil. Add the salt then the pasta and cook to al-dente. Drain and serve with meatballs.

• In a large bowl, add the ground turkey, beaten egg, salt, pepper, red pepper flakes, and almond flour.
• Add the onion, garlic, mint, and parsley to a food processor and chop until finely chopped. Or if you don't have a food processor, finely mince these ingredients.
• Add the finely minced onion, garlic, and herbs to the meat mixture and stir very well to combine.
• Using your hands, or a 1 1⁄2 inch cookie scoop (my preferred method), roll or scoop the meat into meatballs and place on a cookie sheet.
• Preheat a large, deep skillet or soup pot on medium heat. Add the oil and allow to melt.
• Add the meatballs to the pot or skillet and brown for about 2 minutes on each side. Then remove and set aside on a plate.
• Add the tomatoes and 1 1⁄2 cups water with salt and red pepper flakes, and whisk to combine.
• Add the meatballs to the sauce, reduce to a simmer, and cook for about 45 minutes.
• After 20 minutes of simmering, add the chopped mint to the sauce and give it a stir.