Instructions: Pierce eggplant with fork and microwave on high (6 min.) or bake at 350 degrees F (20 min.) until soft. Let cool. Cut eggplant in half and scoop out pulp, discarding skin. Chop pulp and chill.

Heat olive oil in saute pan. Add onion and garlic to pan and saute until soft, about 4 min. Stir in chilled eggplant, pepper flakes, paprika, salt and pepper. Cook over medium heat until well combined. Remove from pan and chill.

Combine ground meat, breadcrumbs, eggs, parsley and eggplant mixture in a large bowl. Mix until well combined.

Roll meat mixture into small balls using the palms of your hands and set aside.

Heat marinara sauce over medium heat until bubbling and add meatballs one at a time. Simmer until meatballs are cooked through, about 25 min.

Yields 24 - 36 meatballs.

Description:"These meatballs can be prepared a day ahead of time and served from a chafing dish after they have been warmed through on the stove."

Suggested Wine: Amphora Wines 1997 Mounts Vineyard Petite Sirah

NOTES : Kristin notes: Original recipe specified either ground beef or ground turkey. These are very low calorie even with the olive oil and eggs.

Of course you could use eggbeaters to further reduce the fat.

If you wanted more of a beef flavor you could try adding some beef boullion powder I think.

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