Spaghetti Squash Turkey Meatballs Recipes

SPAGHETTI SQUASH WITH TURKEY MEATBALLS

Steps:

• Soak the bread in the milk for 5 minutes, then squeeze dry and discard the milk. In a large mixing bowl, combine the soaked bread, the beaten egg, 1 pound of ground turkey, the fennel seed, grated Parmesan cheese, parsley, olive oil, garlic, lemon peel, allspice, salt and the black pepper. Mix with a wooden spoon until all the ingredients are blended but do not over mix or the meat will become tough.
• Form the meat into small balls about 1-1/2 inches in diameter. Place the meatballs on a tray or baking sheet in one layer and refrigerate for 1 to 2 hours.
• In a large heavy-bottomed skillet heat 4 tablespoons of oil over moderate heat. Fry the meatballs in batches of 5-8 at a time shaking the skillet constantly to roll the balls and keeping them round. As each batch browns remove them from the skillet and transfer to a plate lined with paper towels to drain any excess oil off. The meatballs will be slightly underdone and will finish cooking in the simmering sauce.
• Add the marinara sauce to a saucepan and bring it to a boil; add the turkey meatballs and reduce the heat to is lowest point and simmer while the squash is roasting.
• Preheat the oven to 400°F
• Cut the squash in half, lengthwise, remove the seeds and the attached membrane. Place on a baking tray cut side up, lightly brush the exposed flesh with oil, sprinkle each half with salt and grindings of black pepper and roast for 40 minutes.
• Remove from the oven and allow to cool. Using a fork, scrape down from the inside edge and around to the opposite edge gathering up all the strands, repeat with the other half. Place the strands in a serving dish, top with the hot meatballs, marinara sauce and parmesan cheese. Garnish with fresh parsley.

SPAGHETTI SQUASH WITH TURKEY MEATBALLS

Steps:

• Preheat oven to 375 degrees. Season cut sides of squash with 1/4 teaspoon salt. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set over a bowl.
• Meanwhile, heat 1 teaspoon oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes. Add oregano; cook until fragrant, about 30 seconds. Divide mixture between 2 bowls.
• Stir 1 tablespoon plus 1 1/2 teaspoons cheese into 1 bowl of onion-garlic mixture. Mix in breadcrumbs, turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper using your hands. Form mixture into 12 balls.
• Heat 2 teaspoons oil in a large skillet over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate. Add remaining teaspoon oil to skillet. Cook mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6 to 8 minutes. Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to gentle simmer. Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes. Add spinach; cook until just wilted, about 1 minute.
• Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese.

SPAGHETTI SQUASH WITH TURKEY MEATBALLS

Steps:

• To prepare the spaghetti, preheat oven to 400 degrees. Drizzle cut sides of squashes with oil; season with salt and pepper. Place cut sides up on a baking sheet. Bake until soft to the touch, 1 to 1 1/4 hours.
• To prepare the sauce, heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring with a wooden spoon, for 1 minute. Add the tomato paste and cook, stirring, for an additional minute. Stir in the tomatoes and oregano; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cook, stirring occasionally, until thickened, about 20 minutes. Keep warm over low heat.
• Prepare the meatballs. In a medium bowl, stir together the breadcrumbs, Parmesan, parsley, and garlic with a wooden spoon until combined. Add the milk, and stir until incorporated. Add the turkey, egg, salt, and pepper, and mix with your hands until well combined. Form mixture into 1 1/2-inch balls.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the meatballs until evenly browned, turning often, about 6 minutes. Repeat with remaining meatballs. Transfer meatballs to the sauce, and simmer until cooked through, about 10 minutes.
• When the squashes are cool enough to handle, scrape the flesh of each squash with a fork into strands, and place into a large bowl. Serve topped with meatballs and sauce, and sprinkled with cheese, if desired.

TURKEY MEATBALLS WITH SPAGHETTI SQUASH IN TOMATO SAUCE

Steps:

• Preheat the oven to 350 degrees F. Halve the squash lengthwise and remove the seeds.
• Place on a baking sheet, cut-side up. Roast the squash until softened, 30 to 40 minutes depending on size.
• Heat a large, deep skillet over medium heat and add the olive oil. Saute the garlic and onions until translucent. Add the tomatoes and simmer on low heat, about 45 minutes. In a large bowl, combine the turkey, bread, milk, Parmesan, basil and parsley and mix well. Form into 2-inch meatballs.
• Heat a few tablespoons of vegetable oil in a deep skillet over medium-high heat. Pan-fry the meatballs until browned on all sides. Cook in batches if needed. Transfer the meatballs to the tomato sauce and simmer until cooked through.
• Using a fork, remove the squash flesh from the skin and stir the squash into the tomato sauce. Serve the squash topped with meatballs.

SPAGHETTI SQUASH AND TURKEY MEATBALLS

Steps:

• Preheat oven to 400°F/200°C.
• Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes.
• When the squash is cool enough to touch (5-10 minutes), slice the squash open, length-wise, with a sharp knife.
• Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper.
• Roast the squash cut-side down for 40 minutes, until easily pierced with a knife.
• In a large bowl, gently mix together the ground turkey, onion, parsley, Parmesan cheese, salt, and pepper. Form meatballs, and transfer to a greased baking sheet.
• Bake in the oven at 400°F/200°C for 20 minutes, until fully cooked.
• Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish.
• Top with hot marinara sauce, and a sprinkle of chopped parsley.

SPAGHETTI AND TURKEY MEATBALLS

Steps:

• Bring a large pot of lightly salted water to boil. Add the pasta and cook according to package directions. Drain.
• Meanwhile, combine the turkey, breadcrumbs, Parmesan, egg, oregano, thyme and salt in a large bowl and mix thoroughly. Form into 1 1/2-inch meatballs; a small ice-cream scoop makes short work of forming the meatballs and prevents the mixture from getting overworked.
• Heat the oil in a deep skillet over medium-high heat. Add the meatballs in a single layer (work in batches if necessary) and brown lightly on all sides, about 6 minutes. Pour in the sauce and simmer gently for 15 minutes.
• To serve, place spaghetti on each plate and ladle sauce and meatballs over the top. Sprinkle with chopped fresh herbs if desired.

SPAGHETTI SQUASH MEATBALL CASSEROLE

Steps:

• Cut the squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, for 15-20 minutes. Cool slightly., Preheat oven to 350°. Mix 1/4 teaspoon salt with remaining seasonings; add to beef, mixing lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs over medium heat; remove from pan., In same pan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in collard greens, spinach, ricotta and remaining salt; remove from heat., Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13x9-in. or 3-qt. baking dish. Top with the plum tomatoes, meatballs, sauce and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes.