For the meatballs, place all the ingredients in a mixing bowl and mix with your hands until blended. Shape into thirty-two
Heat the sauce to simmering in a large sauté pan. Add the browned meatballs and simmer until heated through.
To serve, spoon a large mound of hunkar begendi on a large platter. Spoon the meatballs and sauce on and around the eggplant in a random pattern. Sprinkle with the parsley.