Turkey and eggplant meatballs are a tasty and light dish. The meatballs are made with a combination of ground turkey and grilled eggplant, enriched by the flavor of Parmesan cheese. They are then cooked in a delicious tomato sauce with fresh basil. This recipe is a great alternative to traditional meatballs and will be appreciated by the whole family.
Fry the slices of eggplant and place them on a paper towel
Fry the turkey meatballs and place one on each slice of eggplant
Garnish with a basil leaf and secure with a toothpick
Place them in a greased baking dish, cover with tomato sauce, sprinkle with grated Parmesan, and bake in a preheated oven at 180 degrees for half an hour
Serve immediately
Non-stick Pan
Bowl
Pot
Store the turkey and eggplant meatballs in the refrigerator in an airtight container for up to 3 days.
The meatballs can be frozen and kept for up to 1 month.
Italy
| Energy (kcal) | 108.76 |
| Carbohydrates (g) | 0.01 |
| of which Sugars (g) | 0.01 |
| Fat (g) | 2.41 |
| of which Saturates (g) | 0.91 |
| Protein (g) | 21.81 |
| Fiber (g) | 0.01 |
| Sale (g) | 0.08 |
