Spaghetti Squash and Meatballs

  • 1 medium spaghetti squash (about 2 pounds), prepared in microwave
  • Kosher salt
  • 3 Tbs. extra-virgin olive oil, plus more for brushing
  • 2 stalks celery, chopped
  • 1 medium carrot, roughly chopped
  • 1 medium onion, roughly chopped
  • 6 cloves garlic
  • 1 C fresh parsley leaves
  • 1 lb. ground beef
  • 1 lb. ground pork
  • 2 large eggs
  • 1 C Italian-style breadcrumbs
  • 1 C plus 3 Tbs. grated parmesan cheese
  • 2 cans (28oz. Each) tomato puree
  • 2 large sprigs basil
  • 1 tsp. dried oregano

Preheat the oven to 425 degrees.

Make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes.

Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil.

Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon parmesan.

This recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month.

Date Added:October 25, 2016
Classification:Beef Main Dishes
Course:Main Course

Bake, Stovetop