Tips: Wet your hands with clean cold water while shaping the meatballs.
Per Serving: Before 2160 Calories and 25g of Fat vs. 349 Calories and 4.4g of Fat.
• ½ medium eggplant, which has been halved lengthwise
• 6 ounces lean ground turkey breast (such as Jennie-O) • 4 ounces 94% fat free ground beef sirloin (such as Laura's Lean 94%) • 2 ounces extra lean ground pork (such as Farmer John's) • ¾ cup fat free reduced sodium chicken stock (such as College Inn Fat free Light Sodium) • 1 egg white • 2 teaspoons egg white powder • ½ cup onion, chopped • 2 cloves of garlic, chopped • ¼ cup of parsley, chopped • 2 cups puffed brown rice • ½ ounce parmigiano reggiano • Salt and crushed red pepper flakes • 8 sprays of olive oil cooking spray • 1 ½ cups red pack tomato puree • 1 ½ cups red pack diced tomatoes • 6 ounces 100% brown rice penne rigate (such as Tinkyada)
- Preheat broiler. Spray a large saucepan with 4 sprays of olive oil spray. Add the half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree and diced tomatoes and simmer over low heat for an hour.
- Meanwhile place the eggplant cut side up and cook under broiler until lightly browned. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 2 minutes. Let cool.
- In a large bowl, add the meats and mix gently to incorporate. Place egg whites, egg white powder, remaining chicken stock, onion, garlic and parsley in the beaker of a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats and add the cheese and crumble the puffed rice in with your fingers. Season with salt and chili flakes.
- Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out ½ a cup of the pulp then lightly chop and add to the meat mixture and fold in to incorporate. With the use of a tablespoon, measure out 16 even heaping mounds on to a clean work surface and then form into balls with your hands.
- Spray a large nonstick sauté pan with 4 sprays of cooking spray and heat over medium high heat. Once the pan is hot add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and then spray the pan with the remaining cooking spray and repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour.
- Meanwhile bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer's instructions. Place four meatballs each on four plates then add the spaghetti to the remaining sauce in the pan with ½ cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the four plates.
Rocco Dispirito's Instant Italian Ice
• 6 packets stevia (2 teaspoons)
• ½ teaspoons xanthan gum • 2 tablespoons raw agave nectar • 1 ½ tablespoons lemon juice • 1 tablespoon water • 2 cups frozen unsweetened strawberries - do not thaw
- Mix the stevia and xanthan gum together in a small mixing bowl and set aside.
- Pour the agave, lemon juice, and water into a high powered blender. Cover and blend until well combined. Add the stevia and xanthan mixture to the blender. Cover and blend on low until the mixture is well combined, about 10 seconds. Turn off the blender.
- Add the still frozen strawberries to the blender. Cover and blend on high while pushing the strawberries down in the blade with the wand until the mixture is smooth but still frozen, about 5 to 10 seconds.
- Spoon the strawberry ice into paper cups or chilled bowls and serve immediately. This ice will stay fresh and tasty, tightly covered, in the freezer up to a month. If it is too hard after freezing, simply temper in the refrigerator for 30 minutes before serving or put in the microwave on high for 5 to 10 seconds until just soft enough to scoop.
Restaurant Divided" airs Thursdays at 10pm on Food Network.