If you’ve never had spaghetti squash, you truly must! And for those of you who have; you know just as well as I do how amaze-balls (yes, I went there) spag squash is. What’s so great is you just have to slice it in half, scoop out the guts, and then bake it face down in the pan for about 1 hour. You then scoop it out, and can serve it virtually any way you want. It really takes on whatever seasoning or flavors you put in it. I usually go for either pesto or a tomato sauce, but the possibilities don’t end there.
This recipe is for spinach-turkey balls, which I paired with spaghetti squash (see, my rant wasn’t completely pointless) and a homemade tomato sauce. I really love these meatballs, however, since making them the first time I found that they could have some more flavor, so I added sauteed fresh basil & some minced garlic in with them.
- 1 lb ground lean turkey OR chicken
- 1 egg
- 4 tbsp parmesan cheese (optional)
- 2 tsps garlic powder (or a little more for flavor)
- 1 medium onion, diced
- 1 cup spinach, chopped
- 1/4 cup wholewheat bread crumbs
- 1 splash almond milk (optional)
- Preheat oven to 375F or 190C
- Mix chopped spinach, diced onion, egg, cheese (if using), and milk until a paste forms.
- Add meat, and then fold in the remaining ingredients.
- Roll into 1-2inch balls and place on baking sheet with parchment paper for an easy clean up (or lightly grease the pan)
- Bake for 20-25 minutes, or until brown
IDEA: If you wanted to make a burger rather than meatballs – you could easily just form these into a patty instead, and either bake them or cook them in the oven.
I sauteed veggies to go along with it, and made homemade tomato suace; it was a big hit even for my friends and family who typically scoff at my “healthy” alternatives and such.