Eggplant Meatballs

• Preheat oven to 350 f
• Peel eggplant and cut into cubes
• Place water in bottom of pot and boil or steam eggplant until soft
• Remove eggplant and squeeze out excess water
• Mash eggplant until smooth or use a food processor to blend until smooth
• Place eggplant and rest of ingredients
• Mix well
• Line baking sheet with parchment paper
• Rollout balls, they will be soft(don’t worry)
• Bake for 20 minutes or until tender and firm to touch

Marinara

• Heat pot with oil and sauté onion and garlic until onions are transparent.
• Add bell pepper and sauté another minute.
• Add tomato paste and cook until brown and fragrant
• Add rest of ingredients and let simmer 20 minutes; stir often
• When meat balls have cooled, gently place in marinara until ready to serve. Or pour sauce over meatballs. Can garnish with cheese and/ or fresh basil.

Pasta

• Bring a large pot of water to a boil. Add the salt then the pasta and cook to al-dente. Drain and serve with meatballs.

• Preheat the oven to 400 degrees F (205 degrees C) and line 2 baking sheets with parchment paper. Cook the sweet potatoes for one hour or until fork tender. Season the chicken breasts with salt and pepper and cook for 20-30 minutes or until internal temp reaches 165 degrees.
• Once cool enough to handle, shred the chicken breasts and once the sweet potatoes are cool enough to handle, cut in half and scoop out the flesh, leaving behind a little bit of flesh so the skin stays intact.
• In a food processor, combine the sweet potato, garlic, salt, water, lemon juice, and chicken. Process until mostly smooth.
• Spoon the mixture back into the skins and bake for an additional 15 minutes. Garnish with green onions and enjoy!