Tuesday, December 4, 2012

Tasty Tuesdays: Turkey Meatballs with Spaghetti Squash


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Welcome to Tasty Tuesdays!
 
I am cheating again this week - the recipe I am sharing today is from November 2010.
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I made this a few weeks ago and it was delicious. It's a little different than the things I normally cook. First of all, there's meat! I don't even know if I've ever posted another recipe on my blog that included meat (other than bacon). I'm not really a vegetarian but I just don't cook meat much at home. I'm not really sure why? Anyways, the turkey meatballs were delicious. Even if you don't like the sounds of the squash, I would recommend making the meatballs. You could use them lots of different ways, definitely with traditional spaghetti.
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{Recipe from the October issue of Martha Stewart Living}
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Ingredients:.
•1 spaghetti squash (about 3 pounds), halved lengthwise
•salt and ground pepper
•1 tablespoon plus 1 teaspoon extra-virgin olive oil
•1 onion, finely chopped
•2 garlic cloves, minced
•1 1/2 teaspoons chopped fresh oregano
•1/2 ounce grated Parmesan cheese (3 tablespoons)
•1 tablespoon dried breadcrumbs
•8 ounces lean ground turkey
•8 ounces mixed mushrooms, such as shiitake, cremini, and oyster, cut 1/4 inch thick (about 3 cups)
•1 cup homemade or store-bought low-sodium chicken stock
•4 ounces baby spinach (about 5 cups)
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1. 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.
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2. 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.
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3. Stir 1 tablespoon plus 1 1/2 teaspoons 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 12 balls.
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4. Heat 2 teaspoons oil in a large skillet over medium heat. 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.
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5. Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese.
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I thought this recipe made for a perfect Fall or Winter meal. Enjoy!
 
What did you cook this week?
 
Party Rules:
1.  Add a link to the post you are linking up back to this post
OR
2.  Add the Tasty Tuesday button to the post you are linking up.  You will find the button and code on my sidebar.  Thanks!
 
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12 comments:

Our Neck of the Woods said...

Hi Alissa, thanks for hosting! I linked up my post on Indian-spiced bean & tomato soup. Hope you have a great day :)

Angie@Echoes of Laughter said...

Hi Alissa! Thank you so much for hosting this lovely party! I absolutely love all of your recipes...they look so, so good! This recipe looks delish, and I would love it, but my family would not eat the spaghetti squash part...boys! Wishing you a wonderful holiday season! Angie xo

Miz Helen said...

Good Morning Alissa,
I must have slept in today, it was so nice. Your Turkey Meatballs look awesome, I can't wait to try them. Hope you have a great week and thanks for hosting!
Miz Helen

SKR said...

That is just beautiful! :]

Jen @ Yummy-Healthy-Easy said...

Oh my goodness. Those meatballs look divine!! Thank you so much for sharing this recipe - pinning to make soon! And thanks for hosting! I hope you're having a wonderful week so far!

~Jen @ Yummy-Healthy-Easy

Erin TableforSeven said...

Thank you for hosting! Have a good week :)

April said...

If I didn't have such a beef-loving husband, I would be the same way! I prefer chicken to beef almost always, and can easily do without meat! Except chicken broth for soups, it just tastes better :)

Diane Balch said...

Hi Alissa,
Just found your blog and party through Dishing with Leslie. Love your Squash dish.. my kind of recipe. Thanks for hosting and I will be back.

tumbleweed-contessa said...

Thanks for hosting. The meatballs and squash look delectable. I am adding those to my dinner line up soon. Have a great week!

Kiana Bates said...

Mmm looks so good!!
New follower :)

kianabates.blogspot.com

Kristy Lynn said...

i love balls!! well, meatballs. seriously. they're in the top 5 all time favorite foods. yum yum yum!

this week i've shared two recipes:

A. Pan Seared Trout with Bacon Green Beans and Buttered Chive Gnocchi

B. 5 Words: Molten. Chocolate. Lava. Fondant. Pudding. Cake. (okay, 6 words).

And if you want, everyone is welcome to share their seasonal, local & whole/real food posts at my Wednesday Fresh Foods Link Up - hope to see you there! xo, kristy.

Ashley said...

This is SO YUMMM!!

 

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