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Turkey Meatballs with Spaghetti Squash

July 30, 2019

I love being able to take a moment every once in a while and share what’s going on in our kitchen – I like to think that other busy moms (and dads) are out there searching for easy and healthy recipes to keep things simple, but not boring. This turkey meatballs with spaghetti squash recipe is good any night of the week – plus, when things start to spiral during the school year, it’s easy to prep the meatballs ahead of time, toss them in the freezer, and then grab them out when you’re ready!

I prepare two spaghetti squash for our family, because one isn’t quite enough, and it’s great as leftovers. To prepare the spaghetti squash, cut them in half lengthwise, scoop out the seeds, rub the cut portion with a bit of olive oil, sprinkle with sea salt. Place them on a sheet tray, cover, and bake at 350 degrees for one hour. When they’re finished baking, just gently scrape the “noodles” out with a fork into a glass baking dish. I bake my squash around lunchtime and just let it stand, covered, on the stove, until dinner time.

Turkey Meatball Recipe:

1 c. plain panko bread crumbs

1/2 c. grated Parmesan cheese

2 Tblsp. dried parsley

2 tsp. granulated garlic

1 tsp. basil flakes

1 tsp. oregano flakes

1-1/2 tsp. sea salt

1/2 c. 2% milk

2 large eggs

1 pound ground turkey breast

1 pound low fat ground turkey

Preheat your oven to 400 degrees. Place all of the ingredients in a large bowl, and mix them well. Line a sheet tray with parchment (easiest for clean-up!), or spray with olive oil. Form the meat mixture into 2-inch balls and place them on the tray with just enough space between them so they’re not touching. Just before placing the meatballs in the oven, pour your favorite marinara sauce into a saucepan on the stove, and heat. Bake the meatballs for 20 minutes, or until they’re fully cooked. If you’re making them ahead for the week or month, wait until they cool and then bag them up to freeze. Otherwise, serve a portion of spaghetti squash on plates, top with meatballs, then sauce, and sprinkle with grated parmesan.

Let me know if the recipes are helpful! I’m thinking about finding ways to make them easier to print out from the blog posts!

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At Home with Bluebird

I’m Leah Farquharson, owner, designer, and creator of all things Bluebird Chic. Welcome to my blog (and my home)! This is where I share personal posts, projects, and inspiration. Meet me and my family here on my about page.

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