Recipe: Swedish Meatballs with Spaghetti Squash

Ingredients:

Balls:

2 tablespoons olive oil, divided

1 onion, diced

1 pound ground turkey

1 pound ground pork

1/2 cup breadcrumbs

2 large egg yolks

1/4 teaspoon Slap Ya Mama Original Recipe

1/4 teaspoon ground cumin

Kosher salt and freshly ground black pepper, to taste

Gravy:

1/4 cup unsalted butter

1/3 cup all-purpose flour

4 cups beef broth

3/4 cup sour cream

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

Squash:

1 large spaghetti squash (2-3 pounds)

coconut oil for basting

salt and pepper to taste

Lo Note: The original recipe called for ground beef instead of turkey.  But we happened to have a shit ton of turkey.  And it worked well as a substitute.

Directions:

For the Squash-

1. Preheat the oven to 400. 

2. Cut the spaghetti Squash in half lengthwise.  Scoop out the seeds.  Baste with coconut oil and season with salt and pepper.  Place face down on a sheet pan lined with aluminum foil. Cook for 40 minutes.

3. Scoop out the spaghetti squash into a serving bowl. 

For the Balls-

1.    Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

2.    In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.

3.    Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.

4.    To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.

5.    Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.

Serve balls over squash. Garnished with parsley, if desired.

Recipe inspiration found HERE.

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