In the spirit of comfort food for Happiness Week, I thought today would be the perfect time to share an update on a classic: spaghetti and meatballs. This isn’t your grandmother’s spaghetti and meatballs, though, because this recipe calls for a combination of summer squash and zucchini noodles as well as ground turkey instead of ground beef.
What you’ll need for the meatballs:
1 1/4 lb lean ground turkey
2 stalks celery
3/4 cup petite carrots
6 small mozzarella balls
1/4 cup breadcrumbs
1/4 cup egg whites
1/2 tsp adobo seasoning
1/2 tsp poultry seasoning
Preheat oven to 350.
Combine the celery, onion, carrots, and cheese in a food processor. Pulse until these ingredients are finely chopped.
Then, remove them from the food processor and place them in a large mixing bowl. Add in the eggs, meat, breadcrumbs, and seasoning. Mix thoroughly with your hands.
Using a melon baller, make the meatballs and lay them out on a cookie sheet. Bake for 45 minutes, turning halfway through, before removing and serving.
What you’ll need for the noodles:
2-3 summer squash
1/2 onion, chopped
1 tsp garlic, chopped
Wash the zucchini and summer squash. Then, put them one at a time through a spiralizer over a bowl to create the noodles.
Once all of the zucchini and summer squash have been turned into noodles, saute the garlic and onion in some olive oil. Add the noodles and saute until they are soft.
Lastly, plate the noodles and add the meatballs on top. Pour over any sauce to serve.