SKINNY BEACH RECIPES

Steps:

• Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
• Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
• Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
• Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
• Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.

Steps:

• In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese.
• Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each.
• In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.
• Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.
• Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours.
• When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.
• Serve with ricotta, over pasta or enjoy with French bread.