Rocking Meatballs & Spaghetti Squash

JP Correa and John Reyes share their Recipe From Home for Rocking Meatballs & Spaghetti Squash!

Ingredients:

1lb Italian Seasoned Ground Turkey or plain or Ground Beef
¾ c plain breadcrumbs
1 egg
1 tbsp Worcestershire sauce
½ tsp Salt
½ tsp Pepper
½ tsp Grainy Mustard
1 clove garlic, finely chopped
1 large spaghetti squash
1 jar of Spaghetti Sauce

Directions:

Mix egg, salt, pepper, Worcestershire sauce, grainy mustard together in a bowl. Once mixed, add meat to mixture, knead or mix well then add in breadcrumbs. Take golf ball size amount of mixture and make into meatballs. In a skillet, sear meatballs until browned, add spaghetti sauce to skillet and cook on medium heat for 1 hour. Or you can place all ingredients in a crock-pot and cook on low for 8 hours.

20 minutes before meatballs are done, cut the spaghetti squash in ½, remove all seeds. In a large pot, fill with 1" water. Place squash face down in pot. Bring to boil, cook 8-10 minutes with lid on. Or microwave for 6 minutes on a microwave safe plate with a thin layer of water on bottom of plate. When done, scrape inside of squash with fork to remove the strands of squash. To remove excess liquid from strands, place strands in colander for a few minutes. Serve sauce and meatballs over spaghetti squash. Enjoy!