Wednesday, January 21, 2015

Slow Cooker Meatballs with Spaghetti Squash

Slow Cooker Meatballs with Spaghetti Squash

Prep Time: 15 minutes
Cook Time: 3-6 hours
Serves: 4

Special Tools:
Slow Cooker (use a liner if you have one for easier clean up)
Foil lined baking sheet
Medium size ice cream scoop
Large mixing bowl


1 medium spaghetti squash

For the meatballs:

1 lb grass fed ground beef
½ lb mild pork sausage
1 egg
¼ large yellow onion, minced
¼ large green pepper, minced
¼ cup almond flour
1 tbsp garlic powder
1 tbsp oregano
¼ tsp of cayenne pepper
a few pinches of sea salt and cracked black pepper

For the sauce:
1 14.5 oz can of diced tomatoes
1 6 oz can of tomato paste
5-6 cloves of garlic, minced
½ large yellow onion, diced
a handful of chopped fresh basil
a few pinches of sea salt and cracked black pepper

1. Put all of the ingredients for the meatballs in a large bowl. Use your hands to mix well.
2. With an ice cream scoop, form meatballs about 1.5 – 2 inches in diameter.
3. Place all the meatballs in a slow cooker.
4. Wash and rinse the bowl, and use it again to mix all the ingredients of the sauce together.
5. Pour the sauce over and around the meatballs.
6. Cover and put on high for 3 hours or low for 5-6 hours. Stir about once an hour.
7. About 45 minutes before the meatballs are done, preheat the oven to 400 degrees.
8. Cut the spaghetti squash in half long ways. Place both halves face down on a foil lined baking sheet and bake for 35-40 minutes. You’ll know it’s done when the outside gives a little when you press it. Scoop out the seeds and pulp.
9. Use a fork to shred the “noodles” and top with some meatballs and sauce. Enjoy!

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