November 24, 2015
Fresh sage, pine nuts, and dried cranberries amp up these turkey meatballs. Serve them with olive oil-drizzled spaghetti squash to complete the meal.
Yield: 6 to 8 servings
Active Time: 30 minutes
Total Time: 1 hour and 30 minutes
1 large onion, grated
1 pound ground turkey
1 egg plus 1 egg yolk, beaten
2 packed tablespoons finely chopped sage
1/3 cup dried cranberries, roughly chopped
1/4 cup pine nuts, roughly chopped
1 1/2 teaspoons garlic powder
2 teaspoons sea salt
1 teaspoon freshly ground pepper
3 tablespoons olive oil
2 medium to large spaghetti squash
Place grated onion in a colander and squeeze out and discard all of the liquid. Transfer to a large bowl. Add in ground turkey, egg and yolk, sage, cranberries, pine nuts, garlic powder, salt and pepper. Combine all ingredients thoroughly, taking care not to over-mix. Cover and chill at least 1 hour.
Meanwhile, preheat oven to 400 degrees and line a baking sheet with parchment paper. Slice spaghetti squash lengthwise from head to tail and scoop out seeds. Place squash halves cut-side down on baking sheet and cover with aluminum foil. Roast in oven 35 to 45 minutes until tender.
While squash is cooking, form meatball mixture into 1 1/2-inch balls. Heat olive oil in a large skillet over medium-high heat. Working in batches, brown meatballs on all sides, lower heat,
cover, and cook until cooked though, about 7 minutes.
To serve, rake a fork horizontally across cooked spaghetti squash to scrape flesh into strands. Divide between plates, drizzle olive oil over, sprinkle with salt, and top with meatballs.
Photo credit: Paul Delmont
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