Whole30 Meatballs
https://easyhomemaderecipes.caThese Gluten Free Meatballs and Spaghetti Squash are a perfect low carb option if you are watching your carb intake. Substitute your spaghetti with Spaghetti Squash with Meatballs for a healthy gluten free meatball recipe.
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Ingredients
Squash
- 1 medium sized spaghetti squash
- ¼ tsp salt
- 1 cup water
Meatballs
- ½ cup parmesan cheese or for Whole30 ½ cup cashews soaked in ½ cup water for an hour (Optional)
- 454 g ground veal or meat of your choice
- 1 egg
- ¼ almond milk
- ½ cup of potato flakes instant mashed potatoes or breadcrumbs
- ½ tsp salt
- Pinch ground pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 stalk parsley optional
Sauce
- 750 ml tomato puree if using store bought add ½ to 1 cup water
- 3 tbsp olive oil
- 1 clove garlic
- 1 tsp salt
- 1 tsp dried basil or you can use fresh basil
- pepper to taste
Instructions
- Spaghetti Squash
- Prepare a baking pan or cookie tray by lining it with aluminum foil.
- Cut the squash down the middle lengthwise.
- Preheat oven to 350°F.
- Season the meat of the squash with a little bit of salt.
- Lay the squash with the meat face down on the baking dish.
- Depending on how large your baking dish is, pour ½ cup to 1 cup of water on to the baking dish making sure that the bottom of the tray is covered with water.
- You want just enough water to create steam underneath the squash.
- Place in 350°F oven for about 45 minutes.
- You know it is done when you can easily poke a fork through the skin easily.
- Let cool for about 20 minutes. To serve the spaghetti squash, use a fork to scrape the squash out of the shell and place into plates or a larger serving dish.
- If you wish you can freeze the squash in an airtight container for later. Thaw out in refrigerator overnight when you are ready to use it.
- Sauce
- In a large saucepan, heat olive oil. Fry garlic until fragrant.
- Add tomato puree and salt and pepper.
- Add water if the tomato puree is thick or use water to wash out any tomato puree stuck in the bottle and pour into saucepan. Bring to boil.
- Turn down heat and simmer for 45 minutes.
- Meatballs
- Combine all ingredients in a bowl and using your hand mix together. Do not over mix as overmixing will cause the mixture to get tough when cooked.
- Using your hands grab some meat about the size of a walnut or a little bigger and squeeze together to make a ball. Roll gently in your hands to tuck in loose ground bits.
- As the sauce is boiling, place the meatballs, gently, in the sauce one by one as you make them. Avoid laying meatballs on top of one another.
- Repeat until you have used up all the ground mixture.
- Bring sauce and meatballs to a gentle boil. Let simmer for 10 minutes before you stir. Use a wooden spoon taking care not to break them. You want them evenly coated with sauce.
- Turn down heat to a gentle simmer.
- Let simmer for 45 minutes, checking on them occasionally.
- If you want to add basil, add it to the sauce once you have taken it off the heat.
- Putting It All Together
- Squeeze and drain as much of the liquid from the spaghetti squash. You can place all of the spaghetti squash in a large bowl and then pour some tomato sauce over it and arrange the meatballs around the squash.
- You can place the meatballs in a serving dish and serve. For the squash, you can place some spaghetti sauce in a pan, heat it up and place the spaghetti squash in the pan mixing the squash with the sauce to combine. Then serve in individual dishes.
Nutrition
Serving: 3MeatballsCalories: 699kcalCarbohydrates: 54gProtein: 44gFat: 38gSaturated Fat: 11gPolyunsaturated Fat: 25gTrans Fat: 1gCholesterol: 145mgSodium: 1693mgFiber: 9gSugar: 18g
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