Daily Archives: June 2, 2014

Recipe Variations: Greek Meatballs with Spaghetti Squash

Yes, we had meatballs twice this weekend. I’m not sorry.

Readers know I struggle with spaghetti squash. I have to say, this is about the most┬áI’ve liked it. Add lamb to anything, I guess, and I’m at least a little happy.

All I did was halve a spaghetti squash, and roast it for about 45 minutes at 400 degrees (brushed with olive oil and seasoned with salt and pepper). While that was happening, I made a batch of these meatballs (I used half lamb sausage, half ground lamb, and already had the sauce made in the freezer from last time).

Once the squash was cooked, I let it cool 10 minutes. Then I fluffed the squash so it was in spaghetti strands, but still in the squash boat itself. I mixed each half of the squash with half of the sauce, then topped them with meatballs, and some additional crumbled feta (I had a few meatballs left over). Good stuff. Makes about five servings, especially if you use the extra meatballs.




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Tsukune (Japanese Chicken Meatballs)

This one’s been on the to-make list for awhile, and we really liked it. It’d be nice with rice, but we just served it with some asparagus and fruit. They’d work well as an appetizer, too.


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