Turkey and eggplant meatballs are a tasty and light dish. The meatballs are made with a combination of turkey meat 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 an excellent alternative to traditional meatballs and will be appreciated by the whole family.
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Fry the eggplant slices and place them on paper towels
Fry the turkey meatballs and place one on each eggplant slice
Decorate with a basil leaf and secure with a toothpick
Arrange them in a greased baking dish, cover with tomato sauce, sprinkle with grated Parmesan, and bake in a hot oven at 180 degrees for half an hour
Serve immediately
Nonstick Frying 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 stored for up to 1 month.
Italia
| 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 |
