nom nom i made this: yes, virginia, there IS a healthy meatball

ok so here is my second post dedicated to becko to give her cookspiration.

as some of you know, the boyfriend and i have been trying to eat healthy in an attempt to not be fatasses sitting in front of cable watching hours of game of thrones curb his headaches and be overall feeling better.

now i am not a salad type of girl. i am not even gonna pretend that lettuce with the dressing on the side is delish. i don’t care how much you insist. it isn’t. and the reason why i am telling you this is because if i can find a way to feel satisfied with less carbs and more veggies, i PROMISE you, you can too. may i direct you to exhibit a:

so a few days ago, i was reaaally craving spaghetti and meatballs. i kinda wanted swedish meatballs too. so i sorta bastardized them into this:

spaghetti squash with mushroom sage sauce and meatballs

ok, yeah, so that’s just the sauce. i know. i was a tired mess last night and forgot to take a pic of the final product. but i promise there are more than enough photos and the full recipe after the jump!


-1 lb lean ground beef
-1 package boca burger fake meat (for the boyfriend’s…there’s no way to complete this sentence without it sounding highly inappropriate–vegballs? fakeballs? balls?)
-1 cup diced scallions, split in two
-1/2 cup diced red pepper, split in two
-1 cup pecorino romano, split in two
-dash of soy flour
-1/2 diced onion
-1/2 cup sherry cooking wine
-1 cup low fat sour cream
-2 cups skim milk
-4 eggs
-4 tbs fresh chopped parsley
-3 finely chopped garlic cloves, split in 3
-a handful chopped oregano, split in two
-3 tbs sage
-1 medium spaghetti squash
-dash of coriander
-dash of nutmeg
-dash of cumin
-1/4 cup veggie broth


so let me first say that we made two batches of meatballs–one meat-free for the boyfriend, and one in its natural glory, so if you are making these for a veggie or a meatie, you don’t have to use all of the ingredients (notice how it said “split in two”?).

with that being said, the first thing to make is the squash. this bitch takes like 45 mins to cook and is hard to slice unless you have a machete. since clearly i am the central american of the house, the machete-handling was done by me:

after you slice it, you grease a pan lightly and put the squash sticky side down and heat it in the oven at 350 degrees for 45 minutes. so slice away kill-bill style, stick that shit in the oven and move on to the stars of the dish: the meatballs.

ah, meatballs. i grew up with my family making albóndigas, aka spanish meatballs, and let me tell you, if you are the kind that likes to make food without getting your hands dirty, you should not even be reading this blog. things are about to get mad meaty.

take the meat and put it in a bowl with one chopped garlic clove, the oregano, the scallions, pecorino romano, red pepper and salt and pepper to taste. when you are done, it should look like this:

and if you are a veghead, yours should have all of the same ingredients (replace real beef with boca burger meat–mmm, soylicious) and should look like this:

OK so now you get your hands dirty. add 2 eggs to the bowl (be it veggie or meaty) and then add a sprinkling of soy flour, enough to make the meat get pasty. roll it into balls and place them on a neatly greased pan so that they look like this:

and the veg:

notice how these are twice as big as my batch. can you tell that the boyfriend is southern?

ok, now put the pan with the meatballs in the oven and bake for about 45 mins at 350 degrees. baking them rather than pan frying them will make all of the grease drip out, so you should be left with a low-carb, tasty, but not greasy meatball. noms!

now for the sauce.

disclaimer: we had some leftover kale. i decided to use the leftover kale for the sauce. and yes, it was ok, but i would recommend skipping the kale which is why i did not include it in the recipe. that also means that if you see kale in the photos, please ignore said kale. this has been a PMP disclaimer announcement.

sauce-a-licious time. because let’s face it, any sauce that is based on sour cream and mushrooms has to be delicious. so to start off, melt 1 tbsp of butter in a pan (yes, butter. trust me). sautee the diced garlic and the onion until it gets glossy. then add the sage, salt and pepper to taste and the sherry cooking wine. BE WARNED that cooking wine is salty, so go easy on the s&p before you add the wine. then add the sour cream and the milk and cook it til it boils once. when you are done, it should look like this:

ok, now time to scoop out your substitute spaghetti, aka spaghetti squash. this is the easiest part: take it out of the oven and let it sit until it is handle-able. then scoop out the inside:

BAM! now take your meatballs out of the oven. by this time they should be done and the fat will have dripped out:

and now put those puppies atop the spaghetti squash, drown them in mushroom sauce and top it with some parm. voila! buen provecho, chol@s.


~ by nadstina on June 21, 2012.

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