Fitness & Nutrition

Turkey Chipotle Meatballs

By on 03/13/2019

Eggplant substitutes for bread crumbs in the tasty turkey meatballs. Cooked in a chipotle tomato sauce, these gluten free meatballs have a spicy kick. Make these meatballs ahead of time so they can soak up the chipotle flavor.

Ingredients

Roasted Eggplant
1 eggplant (about 2 lbs )
1/4 tsp salt
1 Tbsp. olive oil
1 yellow onion, diced
2 garlic cloves, minced

Sauce
1/2 yellow onion, diced
2 garlic cloves, minced
Black pepper, to taste
4 large tomatoes, chopped
1/2 to 1 cup chipotle peppers in adobo sauce , optional
1/2 tsp honey
2 Tbsp tomato paste
1 cup water
2 rosemary sprigs
2 bay leaves

Meatballs
1 lb lean ground turkey
Roasted eggplant (see above)
3 Tbsp grated parmesan cheese
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh cilantro1 egg white
1/8 tsp cumin
Black pepper, to taste

Preparation

Roasted Eggplant:
Roast the eggplant: On a cutting board, slice the eggplant in half lengthwise. With the tip of a knife, score the flesh by making 2 or 3 long cuts. Rotate the eggplant to make another set of cuts to create a diamond pattern. Press on the edges of the halves to open the cuts and sprinkle 1/8 tsp of salt into the cuts. Set aside the eggplant, cut side up, for 30 minutes.

Preheat oven to 500° and line a baking sheet with parchment paper. Over the sink, gently squeeze the eggplant to extract the juice. Brush the cut side of each eggplant half with 1/2 teaspoon of the oil. Arrange each half, cut side down, on the baking sheet. Roast for 1 hour. Let cool for 20 minutes before handling. With a spoon, scoop out the eggplant flesh and discard the skin. Chop the flesh and set aside.

In a large skillet, heat the remaining 1 tablespoon of the oil over medium-high heat until hot. Add the onion and the remaining 1/8 tsp salt and sauté for 3 minutes. Add the garlic and cook for 30 seconds. Add the roasted eggplant and cook for 3 minutes, or until the mixture is dry. Remove the eggplant from the skillet and set aside.

Sauce:
Roast the eggplant: On a cutting board, slice the eggplant in half lengthwise. With the tip of a knife, score the flesh by making 2 or 3 long cuts. Rotate the eggplant to make another set of cuts to create a diamond pattern. Press on the edges of the halves to open the cuts and sprinkle 1/8 tsp of salt into the cuts. Set aside the eggplant, cut side up, for 30 minutes.

Preheat oven to 500° and line a baking sheet with parchment paper. Over the sink, gently squeeze the eggplant to extract the juice. Brush the cut side of each eggplant half with 1/2 teaspoon of the oil. Arrange each half, cut side down, on the baking sheet. Roast for 1 hour. Let cool for 20 minutes before handling. With a spoon, scoop out the eggplant flesh and discard the skin. Chop the flesh and set aside.

In a large skillet, heat the remaining 1 tablespoon of the oil over medium-high heat until hot. Add the onion and the remaining 1/8 tsp salt and sauté for 3 minutes. Add the garlic and cook for 30 seconds. Add the roasted eggplant and cook for 3 minutes, or until the mixture is dry. Remove the eggplant from the skillet and set aside.

Make the sauce: In the same skillet, add the onion and sauté over high heat for 30 seconds. Add the garlic and black pepper and reduce heat to low. Meanwhile, in a blender, blend the tomatoes, chipotles, honey, tomato paste and water. Transfer to the skillet with the onion and garlic and stir. Add the rosemary, bay leaves and cook over medium heat partially covered, for 1 hour, stirring often. Discard the bay leaves.

Meatballs:
Roast the eggplant: On a cutting board, slice the eggplant in half lengthwise. With the tip of a knife, score the flesh by making 2 or 3 long cuts. Rotate the eggplant to make another set of cuts to create a diamond pattern. Press on the edges of the halves to open the cuts and sprinkle 1/8 tsp of salt into the cuts. Set aside the eggplant, cut side up, for 30 minutes.

Preheat oven to 500° and line a baking sheet with parchment paper. Over the sink, gently squeeze the eggplant to extract the juice. Brush the cut side of each eggplant half with 1/2 teaspoon of the oil. Arrange each half, cut side down, on the baking sheet. Roast for 1 hour. Let cool for 20 minutes before handling. With a spoon, scoop out the eggplant flesh and discard the skin. Chop the flesh and set aside.

In a large skillet, heat the remaining 1 tablespoon of the oil over medium-high heat until hot. Add the onion and the remaining 1/8 tsp salt and sauté for 3 minutes. Add the garlic and cook for 30 seconds. Add the roasted eggplant and cook for 3 minutes, or until the mixture is dry. Remove the eggplant from the skillet and set aside.

Make the sauce: In the same skillet, add the onion and sauté over high heat for 30 seconds. Add the garlic and black pepper and reduce heat to low. Meanwhile, in a blender, blend the tomatoes, chipotles, honey, tomato paste and water. Transfer to the skillet with the onion and garlic and stir. Add the rosemary, bay leaves and cook over medium heat partially covered, for 1 hour, stirring often. Discard the bay leaves.

Make the meatballs: In a large bowl, combine the turkey, roasted eggplant, cheese, parsley, cilantro, egg white, cumin and black pepper to taste. Chill for 30 minutes.

Preheat oven to 450°. In two 12-cup muffin pans, place a teaspoon of tomato sauce in 18 of the muffin cups. With an ice cream scooper, scoop 2 oz of the meat mixture and drop each into the prepared muffin cups. Bake for 10 minutes. Allow to rest for 5 minutes. Transfer the meatballs to the skillet and toss gently with the sauce. Keep warm until ready to serve.

Nutrition Facts

Serves 6

Serving size: 3 meatballs

Calories: 214
Fat: 9g
Saturated Fat: 2g
Cholesterol: 57mg
Sodium: 243mg
Carbohydrates: 16g
Fiber: 6g
Protein: 17g

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Date Last Reviewed: February 5, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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