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Spaghetti squash and meatballs

 
Spaghetti squash and meatballs
Image ©
 
One serving costs about $0.81

$0.81 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

18 antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:43%

Spoonacular Score: 43%

 

Spaghetti squash and meatballs might be just the hor d'oeuvre you are searching for. This recipe makes 18 servings with 145 calories, 10g of protein, and 7g of fat each. For 81 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Foodista requires milk, chicken breast halves, basil, and onion. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 37%. If you like this recipe, take a look at these similar recipes: Spaghetti Squash and Meatballs, Spaghetti Squash and Meatballs, and For Spaghetti Squash With Meatballs.

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ONEHOPE California Brut Champagne Sparkling Wine is light in color and displays aromas of fresh green apple and nectarine with a hint of fresh baked bread. Crisp, intriguing fresh fruit reminiscent of succulent peach, sweet berries and pear linger on the plate, finishing with creamy and refreshing bubbles. This Brut Sparkling Wine can be paired with appetizers, seafood, sushi as well as a wide range of desserts and cheeses.

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Ingredients

Servings:
2 pounds
2 pounds canned tomatoes
canned tomatoes
1 pound
1 pound cooked shredded chicken breast halves
cooked shredded chicken breast halves
some
some dried basil
dried basil
1
1 egg
egg
2 Tbsps
2 Tbsps fresh basil
fresh basil
2 Tbsps
2 Tbsps fresh basil
fresh basil
1 clove
1 clove garlic
garlic
1
1 garlic clove
garlic clove
some
some black salt and ground pepper
black salt and ground pepper
1 cup
1 cup milk
milk
3 Tbsps
3 Tbsps olive oil
olive oil
1
1 onion
onion
3 ounces
3 ounces diced pancetta
diced pancetta
1 Tbsp
1 Tbsp parmesan cheese
parmesan cheese
1
1 spaghetti squash
spaghetti squash
1 Tbsp
1 Tbsp tomato paste
tomato paste
2 cups
2 cups white bread
white bread
2 cups
2 cups white bread
white bread
2 pounds canned tomatoes
2 pounds
canned tomatoes
1 pound cooked shredded chicken breast halves
1 pound
cooked shredded chicken breast halves
some dried basil
some
dried basil
1 egg
1
egg
2 Tbsps fresh basil
2 Tbsps
fresh basil
2 Tbsps fresh basil
2 Tbsps
fresh basil
1 clove garlic
1 clove
garlic
1 garlic clove
1
garlic clove
some black salt and ground pepper
some
black salt and ground pepper
1 cup milk
1 cup
milk
3 Tbsps olive oil
3 Tbsps
olive oil
1 onion
1
onion
3 ounces diced pancetta
3 ounces
diced pancetta
1 Tbsp parmesan cheese
1 Tbsp
parmesan cheese
1 spaghetti squash
1
spaghetti squash
1 Tbsp tomato paste
1 Tbsp
tomato paste
2 cups white bread
2 cups
white bread
2 cups white bread
2 cups
white bread

Equipment

immersion blender
immersion blender
food processor
food processor
baking sheet
baking sheet
sauce pan
sauce pan
blender
blender
bowl
bowl
oven
oven
frying pan
frying pan
immersion blender
immersion blender
food processor
food processor
baking sheet
baking sheet
sauce pan
sauce pan
blender
blender
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

  1. FOR THE MEATBALLS
  2. In a bowl, add the milk and the bread. Mix until the bread is submerged into the milk. Set aside.
  3. Meanwhile, heat the olive oil over medium heat in a saut pan. Add the pancetta and cook until it starts to look a little crispy, about 5 minutes.
  4. Add the onions and cook until softened.
  5. Add the grated garlic and cook for 1 minute taking care not to burn the garlic.
  6. Add the tomato pasted and stir to combine, cook for 1 minute.
  7. Transfer the onion mixture to a bowl and set aside to cool.
  8. Setup your food processor.
  9. Remove the bread from the milk, squeeze out excess and add the bread to the food processor. Discard the leftover milk.
  10. Into the food processor with the bread, add the cooled onion mixture, chicken breast, egg, Parmesan cheese and basil.
  11. Pulse only until the mixture comes together. Do not over mix or the meat will get gummy.
  12. Scoop 1 tablespoon of the meat into your hand and roll into a ball, place on a baking sheet. Repeat until you have as many meatballs on the sheet pan as you want to make.
  13. You can either freeze the rest of the meat, keep it in the fridge for 3 days or make the rest of the meatballs and they will keep in the fridge for 3 days.
  14. Roast the meatballs for 20-25 minutes or until browned. Do not overcook.
  15. FOR THE SPAGHETTI SQUASH
  16. Place both halves of the spaghetti squash, flesh side up onto a baking sheet.
  17. Brush with olive oil and a sprinkling of salt and pepper.
  18. Roast on the middle shelf for 40 to 50 minutes, or until the strands come away easily with a fork.
  19. FOR THE TOMATO SAUCE
  20. On a baking sheet, arrange the tomatoes skin side down.
  21. Drizzle with olive oil and sprinkle evenly with salt, pepper and dried basil.
  22. Roast in the shelf below the spaghetti squash for 35 to 40 minutes, or until you see the tomatoes brown.
  23. Remove from the oven and allow to cool slightly.
  24. Once the tomatoes are cool enough to handle, remove all the skins, they should come off very easily, put the flesh into a bowl and discard the skins.
  25. In a medium saucepan, add the olive oil and heat over very low heat.
  26. Add the garlic clove. It should not sizzle, cooking the garlic just enough to infuse the oil, about 5 minutes. Sprinkle 1 teaspoon of dried basil into the oil and cook until you can smell it.
  27. Add the tomato flesh to the saucepan and stir to combine. Raise heat to medium and simmer for 5 minutes, stirring occasionally until thickened..
  28. Using an immersion blender, blend the tomatoes until smooth. Or blend in batches in a blender. Set aside.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.89
Ingredient
2 pounds canned tomatoes
1 pound cooked shredded chicken breast halves
some dried basil
1 egg
2 tablespoons fresh basil
2 tablespoons fresh basil
1 clove garlic
1 garlic clove
some black salt and ground pepper
1 cup milk
3 tablespoons olive oil
1 onion
3 ounces diced pancetta
1 tablespoon parmesan cheese
1 spaghetti squash
1 tablespoon tomato paste
2 cups white bread
2 cups white bread
Price
$1.94
$2.26
$1.54
$0.24
$0.16
$0.16
$0.07
$0.07
$0.05
$0.40
$0.50
$0.24
$3.40
$0.11
$3.20
$0.06
$1.37
$0.32
$16.08

Nutritional Information

Quickview
158 Calories
10g Protein
7g Total Fat
14g Carbs
5% Health Score
Limit These
Calories
158k
8%

Fat
7g
11%

  Saturated Fat
1g
11%

Carbohydrates
14g
5%

  Sugar
5g
6%

Cholesterol
31mg
11%

Sodium
194mg
8%

Get Enough Of These
Protein
10g
20%

Vitamin K
23µg
23%

Vitamin B3
3mg
19%

Manganese
0.36mg
18%

Selenium
11µg
16%

Vitamin B6
0.29mg
15%

Iron
2mg
14%

Phosphorus
115mg
12%

Potassium
357mg
10%

Fiber
2g
10%

Calcium
100mg
10%

Vitamin B1
0.15mg
10%

Magnesium
35mg
9%

Copper
0.17mg
9%

Vitamin B2
0.15mg
9%

Vitamin E
1mg
8%

Vitamin C
6mg
8%

Folate
31µg
8%

Vitamin B5
0.77mg
8%

Zinc
0.96mg
6%

Vitamin A
271IU
5%

Vitamin B12
0.2µg
3%

Vitamin D
0.21µg
1%

covered percent of daily need

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