New Recipe Meatballs combined with an Old Red Sauce Recipe

This was a FUN EXCELLENT dinner last night. Fun because it was advertised as a fondue like meal, an interactive snack meal however I did rename it because its more of a warm bruschetta.  Serve along side a salad for a healthier dinner meal or alone as a party appetizer. I served it with the toasted baguette and an optional soft sourdough baguette roll but the toasted bread was the winner. I also put the insides of a roasted eggplant in the sauce for more vitamins but it doesn't add taste so it's a great hidden boost. This would be a good potluck or party dish because it makes 24 meatballs. These were tender balls which was perfect for smashing onto the baguette slice or cutting in half. Original recipe came from Cooking Light Sept. 2017, pg. 109. A serving was 6 @ meatballs & bread slices with ½ cup of sauce at only 403 calories and 21g fat so since I made my own sauce it must be better for me.

MARINARA MEATBALL BRUCHETTA

1 small zucchini, grated, dried

1 lb. ground turkey

½ sweet onion, minced or grated, reserve half for sauce

½ t. dried oregano

¼ t. Kosher salt

¼ t. coarse black pepper

1 egg

Tomato Sauce Recipe:

1 eggplant, roasted, optional

8 oz. sliced cremini mushrooms

1 clove garlic, grated

¼ t. Kosher salt

¼ t. coarse black pepper

¼ t. red pepper flakes

½ t. dried parsley

½ t. oregano (2 springs)

½ t. thyme (2 springs)

28 oz. can crushed tomatoes

¼ C. water

Topping:

1 T. powdered Parmesan cheese

3 T. Parmesan cheese, shredded

¼ C. mozzarella cheese, shredded

1 sourdough baguette

Preheat oven to 400°F. Line a cookie sheet with foil and drizzle with oil. Grate zucchini, pat dry and add to a large bowl along with turkey, minced onion, egg, salt and pepper. Mix to combine. Using a 1 oz. scoop make 24 balls, placing on cookie sheet. Bake for 12 minutes. If adding the eggplant, roast it along with meatballs but roast 10 minutes longer. Meanwhile slice mushrooms. To a 10" oven safe covered pan, like Le Creuset braiser pan with lid add a drizzle of oil, mushrooms and onions. Saute for 5 minutes till onions are soft and mushrooms are browned. Add garlic, salt, peppers, and spices cook another minute. Add crushed tomatoes and water. Cook on low for 15 minutes. Add cooked meatballs to sauce. Sprinkle with Parmesan cheeses. Cover and place in a 200°F oven till ready to serve. Add ¼ C. more water if too thick. Slice baguette into slices. Cover a sheet pan with foil and drizzle with oil. Add bread slices, drizzle with more oil. Top meatballs with mozzarella cheese and broil 10 minutes along with bread slices until bread is toasted and cheese is melted. Serve with toasted bread.

Serving Suggestion: Serve with salad and red wine.

Notes: They will be very soft but will harden as they cook and with no breadcrumbs they are also tender. I made it ahead of time and kept it warm in a 200°F oven