Spinach Turkey Meatballs in Tomato Sauce over Roasted Spaghetti Squash - whole 30, paleo, dairy free, gluten free. Perfect for meal prep. Option in recipe to only make meatballs!
Preheat oven to 400 degrees F. Cut spaghetti squash in half and scoop out seeds. Place face down on lined baking sheet. Cook for 45 minutes or until fork pierces skin easily.
While squash is cooking, combine ground turkey, spinach, almond flour, eggs, italian seasoning and salt/pepper into a mixing bowl and mix well
Heat a cast iron pan over high heat and add avocado oil. Make meatballs using the 1/4 cup from the almond flour scoop (nets about 14 meatballs). Once pan is hot, place meatballs in pan for 10 minutes
While meatballs cook, heat a large sauce pan over medium low heat. Add crushed tomatoes and water
For the meatballs, after 10 minutes, turn over and cook other side for 3 minutes. This usually makes them look more like thick stalky pancakes instead of round, but they turn out really crispy
Once meatballs are browned, add to sauce pan with tomato and water mixture. Cook for 45 minutes
When spaghetti squash is cooked, remove from oven and use a spoon to scrape up squash. Place in serving bowl, top with Spinach Turkey Meatballs in the Tomato Sauce. Serve & enjoy!
Preheat oven to 400 degrees F
Combine ground turkey, spinach, almond flour, eggs, and italian seasoning into a bowl and mix well.
Shape meatballs by filling a 1/4 cup up half way and using your hand (nets about 28 meatballs). Place meatballs onto lined baked sheet with rack. Cook for 20-25 minutes or until meatballs are cooked through. Remove from oven and let cool