Turkey Meatballs with Lemon Butter Spaghetti Squash
Ground turkey is severely under used in my opinion. Add it to your weeks meal plan, you won’t regret it.
Confession. I have been in a little bit of a “recipe rut” lately. Sometimes the creativity just doesn’t flow and I get stuck making the same recipes over and over again. This past week I really challenged myself to come up with some new, easy and healthy recipes.
Two meals usually always make it into my weekly meal plan. Turkey burgers and some sort of spaghetti squash dinner. I wanted to come up with some new recipes using similar ingredients. Enter turkey meatballs. I think ground turkey gets a bad reputation sometimes. Yes, if not seasoned correctly it can be very dry. But add in the right ingredients and you will have a delicious and unbelievably healthy dinner.
For my meatball recipe, I used ground turkey, a little bit of breadcrumbs, an egg and a little Worcestershire sauce. Then some shredded mozzarella and of course a little salt and pepper. I cooked these little guys in a big skillet, searing them nicely on all sides. Once they started to cook through, I added some butter, lemon sauce and cream to the skillet. This creates a delicious sauce while also giving the meatballs some more delicious flavors.
While the meatballs were cooking I threw a spaghetti squash in the microwave. Now, if you haven’t tried spaghetti squash yet, you need to jump on the train. This delicious vegetable is an excellent low carb alternate for pasta. The vegetable shreds into perfect “noodles” and you won’t miss those extra carbs at all. Obviously if you would rather use pasta that would also be delicious. Zucchini noodles would also be perfect.
1 lb. ground turkey meat
1/2 cup shredded mozzarella
4 cloves garlic
1 teaspoon Italian seasoning
1/2 teaspoon red crushed chili pepper flakes, optional
Salt and fresh cracked black pepper, to taste
1 cup fresh chopped cilantro (or parsley), divided
1/4 cup italian breadcrumbs
1 tbsp Worcestershire sauce
3 tablespoons butter
juice of 2 lemons
1 cup heavy whipping cream
1 spaghetti squash
In a large bowl, combine ground turkey, cheese, grated garlic, Italian seasoning, red chili pepper flakes, pepper, chopped cilantro, breadcrumbs, Worcestershire sauce and the cracked egg. Mix well with your hands or fork and form medium balls. Arrange on a plate and set aside.
Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the meatballs for 8 – 10 minutes on all sides, until browned and cooked through. While cooking, baste the meatballs with the mix of butter and juices. Remove the meatballs from the pan and set aside.
In the same skillet melt remaining tablespoon butter; then add lemon juice, minced garlic, and heavy cream. Whisk to combine and add meatballs back to pan. Cook on low-medium heat for 4-5 minutes.
While meatballs are cooking, cook spaghetti squash. Poke holes in the squash all over with a fork or knife. Microwave for 5-10 minutes. Flip squash over and microwave for an additional 5-10 min. Skin should be softened when it is done cooking.
Slice squash in half and remove the seeds in the center. Spoon noodles into each serving plate and top with meatballs, sauce and additional mozzarella cheese and cilantro if desired.