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Spicy Homemade Meatballs & Spaghetti Squash

Homemade meatballs are one of my favorite meals to whip up for dinner (especially these teriyaki ones) because they also makes really yummy snacks! When it comes to the actual dish though, I do prefer to load up with veggies and that’s exactly what this low carb,, healthy dinner recipe does.

I saw this meme the other day that mentioned something about how once you hit thirty you lose out on all your favorite carbs and start eating cauliflower for the base of meals instead. It made me smile because it’s somewhat true!

In my teen years and early twenties, I lived off of high (processed) carbohydrate meals. And I felt like crap. I made the switch towards healthy eating a bit earlier than lots of people (read about my journey here) but the base of my meals has definitely changed!

It’s not that I hate carbs- far from it! But I do like to focus on quality carbohydrates and plant based meals.

As we age, we begin to lose muscle naturally. This loss of muscle means that our metabolism takes a dip too. So where as previously we could consume loads of carbohydrates and use them, the older we get the less we need.

On top of that, I like to ensure that my veggie intake remains pretty high on a daily basis. This helps give me a variety of nutrients and keeps me healthy. Thus, these homemade meatballs are placed on top of spaghetti squash and not noodles!

By choosing spaghetti squash this dish becomes a bit more low carb and a lot higher in vegetables!

Have you ever tried spaghetti squash? I have to admit, it makes a pretty tasty addition to a dinner recipe. The only note I’ll remind you of is to drain it fully. It absorbs a lot of water and if you don’t drain it, tends to make everything kind of watery- yuck. So just be on your A-game 😀

These homemade meatballs make a tasty and actually pretty simple weeknight dinner! Meatballs are easy to whip together and you can even make them the night before and leave them in the fridge. I personally love beef but I do like to switch it up every so often to ground turkey. When I do this, I find I need the extra flavor so these meatballs are loaded with gut-healthy spices!

Spicy foods are actually great for you because they help boost your immune system- so the jalapeno and chilli flakes in this dinner recipe are perfect!

One thing you’ll notice is that there’s no direct “sauce” for this healthy dinner recipe. Instead, it’s a combination of tomatoes and spices. This keeps the meal super simple and also extremely flavorful. But fair warning.. there is a bit of spice! So taste test before you’re giving these homemade meatballs to kids or scale back on the red pepper flakes and cayenne.

Ingredients in the homemade meatballs

For the meatballs

1/2 jalapeno, minced
1 large garlic, minced
1 carrot, peeled and shredded
1/2 teaspoon onion powder
1 egg
1 lbs ground turkey
1 teaspoon basil
1/8 teaspoon cayenne pepper
1/2 cup almond meal

For the dish

1 large spaghetti squash
1 teaspoon coconut oil
1 can diced tomatoes (20oz) or 2 cups fresh
10 button mushrooms, sliced
2 cups broccoli, chopped
1/2 teaspoon red pepper flakes
1 teaspoon garlic powder
1/2 teaspoon dried basil

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How To Make The Meatball Dish

Cook The Meatballs

Pre heat the oven to 400 degrees.

Chop and peel the veggies.

In a large bowl, combine all ingredients except the almond flour and mix. It should be sticky.

Add in the almond meal and mix until combined.

Line a baking tray with tinfoil and roll the meat mixture into balls.

Place them on the tray and bake for 20 minutes. Flip the tray and bake for another 12 minutes or until cooked through.

Makes 20 balls

For the dish

Fill a large pot with water and bring to a boil.

Slice the spaghetti squash in two and remove the seeds.

Place the halves into the boiling water and cook for 12-18 minutes or until tender.

Remove from the water and let cool slightly before using a fork to shred into “spaghetti”. Once shredded, place it into a strainer and let the water drip out while you prep the pan.

Heat a large wok over medium to high heat with the coconut oil. Add the red pepper flakes and let cook for 2-3 minutes or until “popping”.

Reduce heat to medium and add in the broccoli, mushrooms, basil and garlic powder.

Cook until almost tender. Drain the tomatoes and add them to the pan.

Cover and cook over medium for 2-5 minutes until everything is cooked through.

Remove the cover and let simmer until ready to serve.

Portion the spaghetti squash into bowls and top with veggie mixture and meatballs.

Serves 3-4 depending on squash size.

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