Shows
In the Kitchen
Turkey Meatballs with Spaghetti Squash in Tomato Sauce
- Level: Easy
- Total: 2 hr 10 min
- Prep: 25 min
- Cook: 1 hr 45 min
- Yield: about 8 servings
Share This Recipe
- Level: Easy
- Total: 2 hr 10 min
- Prep: 25 min
- Cook: 1 hr 45 min
- Yield: about 8 servings
Ingredients
2 cloves garlic, minced
2 pounds spaghetti squash
3 tablespoons olive oil
1 onion, chopped
One 16-ounce can San Marzano diced tomatoes
One 16-ounce can San Marzano tomato sauce
2 pounds ground turkey meat
1 loaf Italian bread, chopped
1 cup milk
1 cup grated Parmesan
1 bunch fresh basil, large stems removed, chopped
1 bunch fresh parsley, chopped
Vegetable oil, for frying
Directions
- 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.
Looking for Something Else?
Classes You May Also Like
PREMIUM
15m
Easy
CLASS
PREMIUM
Pamela Salzman
Eggplant "Meatballs"
14m
Easy
CLASS
PREMIUM
Dana Beninati
Spaghetti and Meatballs
37m
Easy
CLASS
PREMIUM
Bev Weidner
Turkey Hummus Wraps
8m
Easy
CLASS
Take a Class on
Food Network Kitchen
Valerie Bertinelli
Angel Hair Pasta with Fresh Tomato Sauce
10m
Easy
CLASS
Eddie Jackson
Spicy Calabrian Meatballs
36m
Easy
CLASS
