There’s nothing better than home-made meatballs. Instead of pairing them with pasta and boring red sauce, get creative and make this easy dish. Since pictures are worth a thousand words, follow the picture sequence to see the steps to follow. See below for a list of ingredients and specific steps to follow.
Here’s what you’ll need: (FOR MEATBALLS)
2 lb. grass-fed beef
1 cup of ground hazelnut meal
2 tbsp. butter
6 FRESH garlic cloves minced
dash of crushed red pepper and Bosari meat seasoning
1 cup of organic chicken broth
DIRECTIONS: ( WHILE YOU ARE PREPPING MEATBALLS, PREHEAT OVEN TO 450 AND CUT THE SPAGHETTI SQUASH IN HALF. PLACE FACE DOWN ON COOKIE SHEET WITH A LITTLE SAFFLOWER OIL ON THE PAN. BAKE FOR 20-25 MIN.)
In one large bowl, mix in all of the ingredients except butter. Melt the butter in a pan. Form round balls with the meatball mixture and add to the pan of melted butter. Brown both side of the meatballs. After they are browned, add one cup of chicken broth and let it simmer with the meatballs for 5- 10 minutes. AFTER THEY ARE COOKED, AND THE SQUASH IS FINISHED BAKING, TURN THE OVEN ON, BUT PLACE THE MEATBALLS IN THE OVEN TO KEEP WARM AND CONTINUE BAKING
Here’s what you’ll need for the (squash/sauce)
1 spaghetti squash
1 can dice organic tom.
1 can organic pinto beans
1 cup white wine
1 cup organic chicken broth
2 cups organic arugula
1/2 chopped red onion
1/4 cup shredded carrots
drizzle black truffle oil over top of dish
bake spaghetti squash (see above)
In the same pan I cooked the meatballs, I add the chicken broth, wine, tom., onion, carrots and beans. Bring sauce to a boil and cook for 20 minutes. Lower heat to med, or low, and add a handful of arugula and a dash of salt and pepper.
When spaghetti squash has baked and cooled, take a fork and scrape the long strands onto a plate of arugula. Add two meatballs over top of the squash, and then one cup of the summer sauce.
LASTLY, drizzle black truffle oil over top of the dish and smile as you take your first bite!!!!!!!!