Greek Meatballs | Lindsay

Ingredients

• 1 pound ground beef or pork, lamb, chicken, turkey (or combination of beef and pork)
• ¼ cup plain breadcrumbs (paleo - omit, gluten free - use GF breadcrumbs)
• ¼ cup finely chopped red onion
• 2 cloves garlic, minced
• ¼ cup finely chopped Lindsay Kalamata olives
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1 large egg
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon paprika
• ½ teaspoon ground cinnamon
• ¼ teaspoon freshly ground nutmeg
• ¾ teaspoon oregano
• ¾ teaspoon thyme
• 1 medium eggplant (choose one that isn't too fat but more slender to avoid too many bitter seeds), peeled and diced into ¼ inch pieces
• 5 cloves garlic, peels left intact
• 2-3 tablespoons extra virgin olive oil
• 1 medium red onion, chopped
• 2 tablespoons extra virgin olive oil
• 1 small red bell pepper, seeded and diced
• ½ cup dry red wine (or use white if using chicken or turkey)
• 1 (28 ounce) can crushed tomatoes (Kimberly recommends certified San Marzano's from Italy)
• ⅓ cup chopped sun-dried tomatoes in oil, drained
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon thyme
• ½ teaspoon oregano
• 1 cup whole Lindsay Kalamata olives, drained