Meatballs In Red Sauce

 

I use the same meatloaf recipe, for meatballs. Just mix all ingredients, and shape into meatballs. The red sauce simple, as not to distract from the meatballs. In our home, we prefer spaghetti squash, over pasta. It has more flavor than pasta, and has more nutrition. If you make this recipe, please come back, and comment. 

There is a cooking demonstration on my youtube channel: The Righteous Kitchen  Please take a moment to subscribe. 

MEATBALLS IN RED SAUCE

MEATBALLS:

3 - 4 Tablespoons cooking oil

1 1/2 Pounds ground turkey breast

1 1/2 Tablespoons Kitchen Bouquet Browning and Seasoning Sauce

1 1/2 Tablespoons dehydrated mushroom powder

1/2 Pound breakfast sausage

1/4 Cup red bell pepper, minced

1/4 Cup green bell pepper, minced

1/4 Cup onion, minced

2 Tablespoons fresh parsley, minced - or - 1 Tablespoon dried parsley

2 Eggs

1/4 Cup instant oatmeal

1 Tablespoon butter, softened

1 1/2 Teaspoons lemon juice

2 Teaspoons Righteous Seasoning

 

RED SAUCE:

1 Tablespoon cooking oil

2 Teaspoons Righteous Seasoning

1 Teaspoon garlic powder

1 Teaspoon oregano

1 Teaspoon basil

1 Teaspoon chili powder

2 Tablespoons sugar

1 Tablespoon cooking oil

3 (6 ounce) Cans Contadina tomato sauce

4 1/2 Cups water

 

TO MAKE MEAT BALLS:

Place all ingredients, in a large bowl, and mix well. Form into 1 1/2" balls, using a 1 ounce cookie scoop, if available. Place on a baking tray. Heat 2 tablespoons oil, in a large skillet, over medium high heat. Cook meatballs, in 2 batches; being careful not to over crowd the pan. Turn meatballs, 3 - 4 times, so the meatball brown evenly. We are not cooking the meatballs, fully. They will finish cooking, in the red sauce. Return the meatballs, to the tray, and hold until the red sauce is ready.

 

TO MAKE RED SAUCE:

Using the same pan, that you fried the meatballs in; add cooking oil, and spices. Let cook a minute. Pour, from the measured water, to loosen pan drippings. Whisk  tomato paste, with a little water, at a time; until the tomato paste becomes a sauce. Bring to a boil. Place a lid. Reduce heat, to a low simmer. Let sauce simmer 10 minutes. Add meatballs to sauce. Let simmer for 20-30 minutes. Adjust seasonings, if necessary. Serve with spaghetti, or spaghetti squash.

 

Roasted Spaghetti Squash

I want to take a moment, to apologize for neglecting my blog. Life happened, and I had to take time to focus on a new aspect of my career. Now that things have settled, I can get back to sharing recipes!

A few posts back, I walked you through prepping Spaghetti Squash, safely; without risk of cutting your fingers. You can find that post here: How to Cut Spaghetti Squash

Now that the squash is prepped, we can roast it. This is the same process I use for roasting all vegetables. It's pretty straightforward. 

To make clean up a breeze, I've lined a baking tray with parchment paper. With the squash placed, right side up; drizzle with olive oil, and sprinkle with Righteous Seasoning. 

Invert squash. Using a knife, make a slit, into the squash; to allow steam to escape.

Bake at 400 degrees, until fork tender. The cooking time will vary upon the size of the squash. Generally around 45 minutes.

Use a fork, to separate the strands of squash. You'll soon discover why it is named Spaghetti Squash.

The squash halves make perfect serving bowls.

Fill with your favorite meat sauce.

And you've got a perfectly satisfying meal.

This is a tasty, healthy, alternative to pasta. I think you will enjoy it.

ROASTED SPAGHETTI SQUASH

Ingredients:

Spaghetti squash, halved, seeds removed

Olive oil, to drizzle

Righteous Seasoning, to sprinkle

Directions:

Cut spaghetti squash in half, lengthwise. Remove seeds. Place spaghetti squash, right side up, on a parchment lined baking tray. Drizzle with olive oil. Sprinkle with Righteous Seasoning. Invert spaghetti squash. Cut a slit into squash, using a knife; to allow steam to escape. Bake at 400, for approximately 40 minutes, until fork tender. Use a fork to separate strands of squash. 

*serving suggestion

The halves, of spaghetti squash, can be used as bowls. Fill with your favorite pasta sauce. 

How to Cut Spaghetti Squash

I want to show you an easy way, to cut spaghetti squash. Use a serrated knife, to score a line, across the center, of the squash. Just a score line, no cutting... yet.

Now, use a sharp paring knife. Sink the knife, into the squash. You can make the cut, by walking the knife, on the scored line. Cut around the squash, leaving the woody stem alone.

Gently separate, the halves.

There it is. A perfectly cut spaghetti squash.