Savory Meatballs with Spaghetti Squash and Tomato Sauce
A healthier way to make spaghetti and meatballs without losing flavor.
Servings: 4
Calories: 592kcal
Ingredients
Meatballs
- 1 lb extra lean ground turkey breast
- 1/2 lb extra lean ground beef
- 1 small onion chopped
- 1/4 cup chopped green pepper
- 1 cup planko breadcrumbs
- 2 eggs
- 3 tbsp tomato paste
- 1/2 cup vegetable broth
- 1/2 tsp smoked paprika
- 1 tbsp minced garlic
- 1/2 tsp red pepper flakes
- salt and pepper, to taste
- olive oil spray
Spaghetti Squash
- 1 medium spaghetti squash
- olive oil spray
- grated parmesan cheese, to taste
Tomato Sauce
- 10 Roma tomatoes
- 1/2 green pepper, chopped
- 1 medium onion, chopped
- 1 jalapeno, seeded and chopped
- 1 garlic bulb
- 1 tsp red pepper flakes
- 1 tsp organic raw and unfiltered honey
- 1 tbsp Italian seasoning
- 1/2 vegetable broth
- 6 ounces tomato paste
- desired salt and pepper
- spray olive oil
- parmesan cheese
Instructions
Meatballs
- In a large bowl, combine the ground turkey, ground beef, eggs, vegetable broth, and tomato paste.
- Add the chopped onion, green pepper, and panko breadcrumbs.
- Add the garlic, smoked paprika, red pepper flakes, salt, and pepper.Mix until just combined, then form into 10–12 meatballs.
- Lightly coat a baking dish with olive oil spray and arrange the meatballs in the dish.
- Bake at 400°F for about 30 minutes, or until the meatballs are cooked through.
Tomato Sauce
- Boil the tomatoes for a few minutes, then cool and remove the skins.
- Cut the top from the garlic bulb, drizzle with olive oil, and wrap in foil. Roast at 400°F for about 40 minutes.
- Lightly coat a skillet with olive oil spray. Sauté the green pepper, onion, and jalapeño until softened.Crush the peeled tomatoes in a large pot.
- Add the sautéed vegetables, roasted garlic, red pepper flakes, honey, Italian seasoning, vegetable broth, and tomato paste.
- Season with salt and pepper to taste.
- Simmer uncovered for about 1 hour, stirring occasionally.
Spaghetti Squash
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Lightly spray the cut sides with olive oil.Place the squash cut-side down in a baking dish.
- Bake at 400°F for about 45–60 minutes, or until tender.
- Use a fork to scrape the squash into strands.
Serving
- Divide the spaghetti squash among serving plates.
- Spoon tomato sauce over the squash.
- Top with meatballs and additional sauce.
- Finish with grated Parmesan cheese.
Notes
- Raw meatballs can be frozen for later use.
- Use double-concentrated tomato paste made with tomatoes as the only ingredient.
- Microwave the spaghetti squash for 3–5 minutes to make it easier to cut.
- Cut the tops from the tomatoes, boil for a few minutes, then cool and remove the skins.
- Use a potato masher to break up the tomatoes.
Nutrition
Serving: 1serving | Calories: 592kcal | Carbohydrates: 74g | Protein: 49g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 193mg | Sodium: 900mg | Potassium: 1921mg | Fiber: 11g | Sugar: 22g | Vitamin A: 3113IU | Vitamin C: 67mg | Calcium: 154mg | Iron: 6mg
Leave a Reply