I created this meal for my carnivorous best friend so she could eat have as much room for these meatballs as possible since spaghetti squash is so light and lovely when cooked properly. —DUZE @BakingBackwards
4 or 2 friends who like to eat
dark turkey meat, ethical or organic
light turkey meat, ethical or organic
extra virgin olive oil
breadcrumbs (I use wholegrain spelt)
orange bell pepper, chopped fine
sweet onion, caramalised in oil
red onion, caramalised in oil
freshly grated pecorinio romano cheese
freshly cracked black pepper
olive oil for frying
garlic cloves, minced
Bell pepper ragu
large can pressed (not whole or diced!) organic tomatoes
To make ragu:
In a large soup pot heat olive oil on medium high heat. Add onions, saute until translucent. Add carrots, celery and spices and cook until slightly softened. Add garlic, cook one minute. Add bell peppers, cook one minute. Add wine, allow to reduce, about 2 minutes.
Add tomatoes, incorporate into sauteed vegetables. Cook three minutes. Add vinegar. Reduce heat to simmer.
To make meatballs:
Combine all ingredients in a bowl with a fork. Form into palm sized balls in your hands. Fry on medium high heat with a good dose of extra virgin olive oil, turning balls to become golden on all sides. Non-stick pan may be a good idea as they can burn easily. Remove once browned into prepared ragu sauce. Heat until thoroughly cook through over medium high heat (approx 10 minutes).
Serve with spaghetti squash prepared as advised on squash. Cut in half, deseed. Put face down in baking dish. rub olive oil all over and season with salt and pepper. Bake at 350 until nearly tender. Flip and bake five more minutes.
Scoop out spaghetti like strands with a fork into bowls or onto plates. Top with a drizzle of olive oil and some salt and pepper. Add about 1/4 cup grated pecorino over each person's serving. Serve meatballs in sauce either beside or on top. Drizzle meatballs with a little EVOO, some cracked pepper and a sprinkle of pecorino.
Enjoy with wine!