Spaghetti with Turkey and Eggplant Meatballs

Correct me if I’m wrong.. but I think that meatballs don’t get the credit they deserve.  There are so many amazing ways to prepare  and enjoy them, from appetizers to entrees they are a great addition to any meal! The possibilities are endless when it comes to ingredients, any type of meat is welcomed and the addition of veggies, herbs and various cheeses adds even more character. This version of meatballs is intended to go along with a good spaghetti with bolognese sauce. You can use any type of noodle you want, and because we are in training at the moment, I replaced the pasta noodles with spaghetti squash.


-700 grams Lean Ground Turkey                                   – 1 Large Eggplant diced

-1 Large Onion                                                                    – 2 Large Carrots

– 2 stalks of Celery                                                              – 2 large Lemons

– 1 cup Parmesan Cheese                                                  -1/4 cup Fresh Chopped Basil

– 1 Spaghetti Squash                                                          – 1 Large Can of Diced Tomatoes

– 8 Cloves of Garlic                                                             -1/4 cup Fresh Chopped Parsley


Pasta Sauce: In a large skillet, combine carrots, celery and onions with a TBS of Olive Oil, cook down on medium heat until soft. Add 4 cloves of minced garlic and large can of diced tomatoes. Bring sauce to a boil and then reduce heat to simmer. In a separate pan, cook 1/3 of the Lean Ground Turkey meat, and then add to the pasta sauce. At this point, I like to add a TBS of Oregano, dried Chilli Flakes and Thyme and then season with sea salt, and fresh ground pepper. Cook sauce till it thickens up nicely(about 30 minutes.)

Meatballs: Dice 1 whole Eggplant (skin removed) and sautee in a large skillet with 1 TBS of olive oil until soft. In a large bowl, combine 2/3 of the Turkey meat, eggplant, zest of 1 lemon, 4 cloves of  minced garlic, fresh chopped basil and 1/4 cup diced parmesan cheese. Season with sea salt and black pepper. Get in there with clean hands and mix until well combined. At this point, its fun to pick a friend to help roll the mixture into meatballs.. approximately 1 inch in diameter. In a large hot skillet with 1 tbs of Olive Oil, cook meatballs about 2 minutes on each side or until golden, transfer to a baking sheet (I like to top baking sheet with parchment paper before placing meatballs down.. it prevents sticking, and makes the pan MUCH easier to clean!) and cook in the oven at 350 for about 10 minutes or until cooked through.

Assembly: Plate a heaping handfull of cooked Spaghetti Squash on a plate of large bowl. Top with Turkey Bolognese Sauce and surround with Turkey Eggplant Meatballs. Top that with fresh ground Parmesan cheese and lemon parsley gremolata.



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