I went to the farmers market this past weekend and the squash are now in full bloom! Immediately I saw the spaghetti squash and thought it would be perfect to pair with my italian meatball recipe. Not to mention I have so much parsley growing right now that I need to start using it up. So here it is a simple, moist meatball that pairs perfectly with spaghetti squash, pasta dishes, rice bowls, soups or a snack on their own.
Preheat the oven to 400F. Line a baking pan with parchment paper. Using a large mixing bowl add ground beef, minced garlic, chopped white onion, all-purpose flour, egg, grated parmesan cheese, avocado oil, soy sauce, chopped fresh parsley, sea salt and pepper. I use my hands to mix well so that everything is incorporated together but the choice is yours. Using a tablespoon, scoop 3 tablespoons of mixture into your hands and shape into a ball. Repeat until the mixture is finished. Bake in the oven for 25-30 mins until the internal temperature is 160F.
Makes: 18-20
Preheat: 400F
Bake: 25-30 mins
Ingredients:
1 pound ground beef
2 garlic cloves minced
½ medium white onion chopped
¼ C all-purpose flour
1 egg
¼ grated Parmesan cheese
1 tbsp avocado oil
2 tbsp soy sauce
2 tbsp chopped fresh parsley
1 tsp sea salt
½ tsp pepper
