Yes, this recipe is for turkey MEATballs. Greg liked using the word balls. Whenever he referred to his eyes, he just called them his balls. “That light is bright on my balls”, “I can see the cancer in my left ball”, “I’m rubbing my balls”…you get the picture. :)
Last night, I was telling a friend that I’m running out of things to write about on my blog. I think the intense posts recently have wiped me out a bit. Anyway, she told me that she misses my recipes so I immediately started searching for one.
This is a recipe that I used to love to make (still not really cooking much for myself and my two birds who peck, peck, peck away at things). I got this from another magazine that has since gone under. It seems like all my favorite magazines are no more. There was Domino, Wondertime, Whole Living, Parenting and Everyday Food. All of them gone. This recipe is from Whole Living and you can still find it online HERE.
I buy the 20 oz pkg of Jennie-O ground turkey so I had to adapt the recipe a bit. If you want to make their recipe using 8 oz turkey, click to the link. Here is mine, adjusted:
Spaghetti Squash with Turkey (Meat)balls
- 1 large or 2 medium spaghetti squash (about 4-5 pounds), halved lengthwise
- Coarse salt and freshly ground pepper
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1-1/2 onion, finely chopped
- 3 garlic cloves, minced
- 1 1/2 teaspoons chopped fresh oregano (I usually only have dried on hand)
- 6 Tbsps grated Parmesan cheese
- 2 tablespoon dried breadcrumbs (I’ve used herb stuffing or panko breadcrumbs)
- 20 ounces lean ground turkey
- 16 ounces mixed mushrooms, I usually use baby bellas
- 2 cups homemade or store-bought low-sodium chicken stock
- 6-8 ounces baby spinach (about 8 cups), washed well
- 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 3 tablespoons 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 16-20 balls.
- Heat 2 teaspoons oil in a large skillet over medium heat. You might need to do half at a time since you now have lots of balls. :) 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.
It’s worth every step – very yummy. Enjoy your turkey balls!