Adapted from Tasty Kitchen
My friend made these for me when we brought Mason home and I have been hooked ever since. She served them the with regular spaghetti noodles, since she didn't know if we were adventurous enough to try it with spaghetti squash...obviously we are! I LOVE spaghetti squash and this is the perfect meal for them. This recipe makes a lot of meatballs so be prepared to serve a group, eat leftovers or freeze half of them. They are so good, though, that I usually eat the leftovers {which means a lot since I am generally not a fan of leftovers right away... they usually go in the freezer until I crave the dish again or until I don't have time to cook.}. Anyway, the fresh parsley in this dish is a MUST. Don't substitute for the dry herb. Enjoy!
Ingredients:
- 1 lb. low fat ground beef
- ¾ cup Italian bread crumbs
- ¼ cup Parmesan cheese, grated
- 1/8 tsp pepper
- 1 tsp Worcestshire sauce
- 1 egg
- ½ cup milk
- 1 bunch Italian parsley, roughly chopped
- 1 whole fresh Mozzarella ball
- 1 large spaghetti squash
Directions:
- To bake the squash, cut in half, scoop out the seeds and lay open side up on a baking sheet. Drizzle with oil (optional) and season with salt and pepper. Place in the oven at 400 degrees F for about 45 minutes. When done, use fork to strip insides. It should be stringy, not a soft noodle.
- In a medium bowl, mix the bread crumbs, pepper, Worcestshire sauce, egg, milk and parsley. Add the ground beef until just incorporated; do not over mix.
- Using a cookie scoop, scoop out meatballs. Take the meatball, place a small amount of Mozarella cheese in the middle and form the ball so the cheese is completely covered.
- Brown the meatball until almost completely cooked, place the meatball on a fofil covered baking pan and bake for 8 minutes at 350 degrees F. Serve with favorite Ragu.
Makes approximately 30 meatballs. Serves 4.
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