Dinner Nov 3, 2024
Note: Even though this is more of a complete dish, this recipe is more just for the meatballs and a reminder of cook times and temperature for squash. Roasted cauliflower was also a part of this dish, it was really only because it needed to be used before going bad. Sauce and cauliflower were nothing noteworthy.
The bread I used was "crunchy grain" which seemed to be mostly white flour because it was soft, with maybe some wheat flour because it was a little dark. It also had maybe flax seeds in the dough and oats on the top.
Made 4 servings
Ingredients:
2 Spaghetti Squashes
1 pound Ground Chicken
1 large Egg
2 slices of Bread (used crunchy grain)
1 Sage Sprig
¼ cup grated Parmesan Cheese
Kosher salt
Freshly ground White Pepper
Butter
Olive Oil
2 cups homemade Stock
Directions:
Preheat the oven to 400°F (200°C)
Cut the squashes in half lengthwise, remove seeds and pulp, drizzle with olive oil and season with salt and pepper
Place cut side down on aluminum foil lined baking sheet, bake for 40-60 minutes.
While the squash cooks, cut the bread into fine cubes (smaller than dicing but larger than mincing)
Remove the sage leaves from the stem, but KEEP the stem. Mince the sage leaves, about 1½ tablespoons
In a medium mixing bowl, combine: ground chicken, egg, cut bread, minced sage, cheese, one teaspoon kosher salt, and white pepper to taste. Mix with your hands but don't overwork.
Pinch off about a teaspoon of raw mixture, set on a plate, and microwave on high-power for 10 seconds. Taste and adjust seasoning as needed.
Form into balls using 2 tablespoons of the raw mixture, should make about 20 meatballs
Heat a skillet over medium heat, grease with butter
Brown all sides of the meatballs and then remove from skillet
Add stock and sage stem to the skillet, heat until boiling
Add the meatballs to the stock, occasionally turn and cook until meatballs reach an internal temperature of 150°F (65°C).
Remove meatballs, make a pan sauce, add meatballs and spaghetti squash "noodles" and toss in sauce, and serve
Final Notes:
Roasted cauliflower was also a part of this dish, it was really only because it needed to be used before going bad. Florets were also coated in oil and seasoned with salt and pepper and baked for the same amount of time as the squash on the same sheet pan.
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