Skip to main content

Turkey Meatballs with Marinara and Spaghetti Squash

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

8 SERVINGS

Total Time Icon

TOTAL TIME

1 HOUR 20 MINUTES

Skill Level Icon

SKILL LEVEL

BEGINNER

Ingredients:

MARINARA:

  • 1 tablespoon Mazola® Canola Oil
  • 1/4 cup chopped red onion
  • 1/2 cup chopped carrots
  • 3 cloves garlic, minced
  • 1 cup coarsely chopped zucchini
  • 1/2 cup coarsely chopped green bell pepper
  • 1 cup sliced mushrooms
  • 2 cans (15 ounces each) petite diced tomatoes
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons Italian herb seasoning

TURKEY MEATBALLS:

  • 1 pound ground turkey breast
  • 1 egg
  • 1 cup finely minced fresh spinach
  • 1/2 cup minced red onion
  • 2 teaspoons sweet basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black fine grind pepper
  • 1 tablespoon Mazola® Canola Oil
  • 1 large spaghetti squash

Instructions:

MARINARA:

  1. Heat 1 tablespoon oil in a large saucepan. Add onions, carrots, and garlic. Sauté over medium heat until vegetables are just crisp-tender. Add zucchini, bell pepper and mushrooms; sauté until vegetables are tender. Stir in tomatoes and seasonings. Simmer for 30 minutes. For a thinner more traditional sauce, puree marinara in a large food processor or blender. Return pureed marinara to large saucepan. Or use an immersion blender to partially puree the sauce. This will produce a chunkier sauce.

TURKEY MEATBALLS:

  1. While marinara is simmering, combine ground turkey, egg, spinach, onion, basil, garlic powder, salt and black pepper in a large mixing bowl (clean hands work best for this).
  2. Portion into 16 meatballs (1-1/2 inch).
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add meatballs to skillet and brown all sides until cooked through, about 10 to 12 minutes. Remove meatballs from skillet and add to marinara sauce.
  4. Continue to cook marinara and meatballs for 10 minutes.

SPAGHETTI SQUASH:

  1. Pierce squash thoroughly with a sharp knife; about 1-inch in depth. Place squash on a plate or shallow microwave-safe casserole. Microwave squash on HIGH for 8 to 10 minutes. Turn over and continue to microwave on HIGH for an additional 8 to 10 minutes or until squash is soft when pressed. Remove from microwave; let sit 5 minutes to cool.
  2. Slice squash in half. Using a fork, lighlty scrape to remove seeds. Now, scrape the squash flesh from the skin into a large serving bowl. Top with marinara and turkey meatballs.

Recipe Tip- Spaghetti squash can be baked for 1 hour in a 350°F oven; pierce squash prior to baking.

en_CAEnglish (Canada)