Turkey Meatballs
2 slices white bread
1 medium onion
1 small eggplant )about 1 lb.)
2 small zucchini (about 6 oz. each)
1-1/4 lb. ground turkey
2 tbsp grated Parmesan cheese
2 tbsp chopped fresh basil or 3/4 tsp dried basil
1 large egg
salt
olive or salad oil
1 28 oz. can Italian style plum tomatoes
1/2 tsp sugar
About 1 hour before serving finely chunk bread, grate 1 tablespoon
onion, chop remaining onion. Cut eggplant and zucchini into 1-inch
chunks.
In large bowl combine chunked bread, grated onion, ground turkey,
Parmesan cheese, basil, egg and 1 teaspoon salt. Shape mixture into 15
meatballs.
In 12-inch skillet over medium heat in 2 tablespoons hot olive or
salad oil cook meatballs until brown. Remove to plate.
In same skillet over medium high heat in 2 more tablespoons hot olive
or salad oil cook eggplant, zucchini and chopped onion 5 minutes
stirring frequently. Stir in 1/4 cup water. Reduce heat to medium-low.
Cover and cook 10 minutes stirring occasionally.
Add tomatoes with their liquid, sugar and 3/4 teaspoon salt. Stir to
break up tomatoes. Return meatballs to skillet. Over high heat, heat
to boiling. Reduce heat to low. Simmer uncovered 15 minutes or until
meatballs are cooked through, gently stirring occasionally.
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