when you think of Mediterranean meals, classic meals such as spaghetti and meatballs may come to mind. We have em- phasized the Mediterranean with these meat- balls, creating the most wonderfully delicious, yet easy sauce.
This dish is full of classic Mediterranean veg- etables such as eggplant, zucchini, bell pep-
pers, and tomatoes, giving this meal not only a power punch in the nutritional department but making it rich and strong in flavors too. You can guarantee serving this somewhat simple and enjoyable pasta dish at your din- ner table will have even the fussiest eaters coming back for more.
In a large skillet or saucepan, prepare your sauce by sautéing the garlic in olive oil over medium to high heat.
Add the onion and continue to sauté.
Add in the green peppers, zucchini, egg- plant, and tomatoes. Continue to cook and then add parsley, salt and pepper, thyme and chicken stock. Reduce heat and allow to simmer for approximately 40 minutes uncovered to make a thick sauce.
Add the bread to a food processor and pulse a few times until it resembles
crumbs; set aside.
Beat the egg slightly and set aside.
In a large bowl mix the nutmeg, salt and pepper and parmesan cheese into the ground meat.
Roll into balls and then dip the balls into egg and then into bread crumbs; set aside.
Heat 2–4 tablespoons of olive oil in a large skillet over medium to high heat. Add the meatballs, fry on each side for approxi- mately 6–8 minutes until golden brown, remove from pan and drop into sauce,
and gently stir through.
Pour the sauce with meatballs over
Sprinkle with more parmesan cheese if
desired and garnish with fresh parsley.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.