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Spaghetti squash and meatballs

 
One serving costs about $0.9

$0.90 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:36%

Spoonacular Score: 36%

 

This recipe serves 18 and costs 90 cents per serving. One serving contains 134 calories, 9g of protein, and 6g of fat. 1 person has made this recipe and would make it again. A mixture of parmesan cheese, garlic clove, bread, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is rather bad. Try For Spaghetti Squash With Meatballs, Spaghetti Squash and Meatballs, and Spaghetti Squash & Meatballs for similar recipes.

Ingredients

Servings:
2 lb
2 lb canned tomatoes
canned tomatoes
1 lb
1 lb 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
1 clove
1 clove garlic
garlic
1
1  garlic clove
garlic clove
some
some black ground pepper
black ground pepper
1 cup
1 cup milk
milk
3 Tbsps
3 Tbsps olive oil
olive oil
1
1  onion
onion
3 oz
3 oz diced pancetta
diced pancetta
1 Tbsp
1 Tbsp parmesan cheese
parmesan cheese
0.71
0.71  spaghetti squash
spaghetti squash
1 Tbsp
1 Tbsp tomato paste
tomato paste
2 cups
2 cups white bread
white bread
2 lb canned tomatoes
2 lb
canned tomatoes
1 lb cooked shredded chicken breast halves
1 lb
cooked shredded chicken breast halves
some dried basil
some
dried basil
1  egg
1
egg
2 Tbsps fresh basil
2 Tbsps
fresh basil
1 clove garlic
1 clove
garlic
1  garlic clove
1
garlic clove
some black ground pepper
some
black ground pepper
1 cup milk
1 cup
milk
3 Tbsps olive oil
3 Tbsps
olive oil
1  onion
1
onion
3 oz diced pancetta
3 oz
diced pancetta
1 Tbsp parmesan cheese
1 Tbsp
parmesan cheese
0.71  spaghetti squash
0.71
spaghetti squash
1 Tbsp tomato paste
1 Tbsp
tomato paste
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: $0.90
Ingredient
2 pounds canned tomatoes
1 pound cooked shredded chicken breast halves
some dried basil
1 egg
2 tablespoons fresh basil
1 clove garlic
1 garlic clove
some black 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
Price
$1.94
$4.02
$1.54
$0.24
$0.16
$0.07
$0.07
$0.05
$0.33
$0.50
$0.24
$3.40
$0.11
$3.20
$0.06
$0.32
$16.25

Tips

Health Tips

  • If you're following a gluten-free diet, make sure your bread (and all other ingredients) is truly gluten free.

  • You have probably heard by now that whole wheat bread is better for you than white bread. While this is true and definitely worth considering, you should be aware that all bread (especially your typical supermarket loaves) will raise your blood sugar and should be eaten in moderation.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
134 Calories
8g Protein
6g Total Fat
11g Carbs
6% Health Score
Limit These
Calories
134
7%

Fat
6g
10%

  Saturated Fat
1g
10%

Carbohydrates
11g
4%

  Sugar
5g
6%

Cholesterol
29mg
10%

Sodium
182mg
8%

Get Enough Of These
Protein
8g
18%

Vitamin K
23µg
22%

Vitamin B3
4mg
21%

Vitamin B6
0.37mg
19%

Selenium
12µg
17%

Manganese
0.32mg
16%

Iron
2mg
12%

Phosphorus
111mg
11%

Potassium
383mg
11%

Fiber
2g
10%

Calcium
89mg
9%

Magnesium
35mg
9%

Vitamin E
1mg
9%

Vitamin B5
0.86mg
9%

Vitamin B1
0.13mg
8%

Vitamin C
6mg
8%

Copper
0.16mg
8%

Vitamin B2
0.13mg
8%

Folate
25µg
6%

Vitamin A
252IU
5%

Zinc
0.67mg
4%

Vitamin B12
0.16µg
3%

Vitamin D
0.27µg
2%

covered percent of daily need

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