Prepare the Meatballs

• Preheat the oven to 400°F (200°C).
• Roll the remaining kangaroo meat mixture into 1-inch meatballs.
• Lightly spray a baking dish with cooking spray.
• Place the meatballs in the baking dish.

Roast the Eggplant

• Cut the remaining eggplant into small chunks.
• Lightly spray another baking dish with cooking spray.
• Place the eggplant chunks in the baking dish and lightly spray the top.

Cook & Serve

• Place both the meatballs and eggplant chunks in the preheated oven.
• Roast for 30 minutes.
• Remove the meatballs and roasted eggplant from the oven.

Serve as desired. Enjoy!

Balsamic Tomato Sauce

The balsamic tomato sauce adds serious flavor to this dish. The sweetness of the balsamic vinegar with the acidic tomato paste…need I say more?

1. In a saucepan, mix tomato paste and balsamic vinegar.
2. Add water until you reach your preferred consistency (for a thicker sauce, add less water).
3. Add garlic powder, onion powder, dried basil, Italian seasoning, and red pepper flakes (if using) to taste. Mix well.
4. Heat the sauce on medium-low until it starts to simmer.
5. Let it simmer for 5 minutes to allow the flavors to blend.
6. Place a healthy portion of the eggplant onto a plate, add 4 or 5 of the meatballs, and top with this balsamic tomato sauce. I was able to get a good dinner and a lunch out of this!