RECIPE: Sausage and Eggplant Meatballs

These are a great way to not only fool yourself into feeling like you are indulging in big, decadent meatballs (when in reality they only use about a half a pound of meat and are about 40% eggplant), but also sneaky way to get picky kids to eat veggies.

.5 lb. uncooked country sausage (or substitute ground beef or ground chicken if that's what you've got on hand)
Small eggplant, peeled and very finely diced
1/3 c. seasoned breadcrumbs
1/4 c. grated parmesan cheese
One egg
2 cloves garlic, minced
1 t. salt
1 t. pepper
2 T. veggie oil

Preheat oven to 350 degrees.
In a large bowl combine all ingredient and mix well, but don't overwork (hands work best for this).
Form mixture into balls  - size is up to you.
Brown on all sides in a small amount of oil in a pan. You need to handle the balls gently (yeah, yeah, I know, but the fourth grader in me couldn't resist) when you turn them - the eggplant makes them a little fragile.
Transfer to the oven and cook until a thermometer reads 160 degrees. About 15-20 minutes.
Yields 6 large or 8 medium meatballs.