TARGET ITALIAN MEATBALLS RECIPES

Steps:

• Preheat the oven to 400F degrees.
• Put the cauliflower, broccoli and peppers onto a baking sheet and mix with the oil, 1/4 tsp salt, and pepper.
• Spread into an even layer. Bake for 20 minutes.
• While the vegetables are baking, combine the breadcrumbs, chicken broth, egg, spices, and remaining 3/4 tsp salt in a large bowl and mix well to combine.
• Add the turkey and mix using a fork to fully combine everything, careful not to overwork.  Form into 16 meatballs.
• After 20 minutes, remove the pan from the oven, stir, push the vegetables to one side and put the meatballs on the other side of the pan, making sure everything has a little bit of room.
• Bake until the meatballs are cooked through, 18 to 20 minutes. Serve hot.

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.