Double recipe for you here today!! Bell Pepper Red Sauce and Turkey Zucchini Meatballs, all served over a lovely spaghetti squash!
First, let me just say that I adapted this recipe to make some much improved turkey meatballs. The zucchini adds SO much more moisture, so they aren’t dry and blah like many of the other meatballs I’ve made. Here’s what I combined to make my meatballs:
1 lb lean turkey
1 small zucchini, grated
1 jalapeno, finely chopped
1 clove of garlic, finely chopped
3 green onions, sliced
salt, pepper, and a little cumin
DELICIOUS. Do it.
And now for the sauce. Here, you let everything roast in the crockpot all day (well, 5 hours on low, 3 on high), and then use your immersion blender to make it smooth and delicious, but you could also probably use a regular blender or a food processor if that’s what you’ve got. (Got it from over here on Paleo Pot!) My husband also added a solid amount of hot sauce. Be warned though – this makes A LOT of sauce. I happily put some in my freezer though so I won’t have to do much of anything next time we’re in a spaghetti squash mood.
4 cans of diced tomatoes (some with added seasonings, some without)
3 bell peppers (2 green, one red), seeded and cut up
1 onion, diced
6 cloves of garlic, cut in half
2 tablespoons olive oil
salt, pepper, and italian seasoning.
Truly, so easy. You can cut everything very chunky since you’ll be using your immersion blender later. Combine them all, let them cook, and blend them up!!
Please share if you have some of your own favorite versions of spaghetti and meatballs!