Spaghetti and meatballs is a family favorite in my household, but I am always trying different ways to present the “spaghetti” and the meatballs to maximize dinner, add in as many veggies, and offer something a little more nutrient dense for my family. These meatballs are supercharged with the addition of fresh grated vegetables, fresh ginger, and anti-inflammatory turmeric. I serve these with a traditional tomato sauce and plate over one of my favorite pasta replacers – spaghetti squash. Believe it or not, I was able to get the whole family (semi) on board with my new version of an old favorite 😉
Ginger & Turmeric Meatballs
Makes approx. 25 meatballs
1 lb ground organic lamb or organic dark meat turkey
1 cup carrot, grated
1 cup zucchini, grated
1/2 white onion, grated
3 inches fresh ginger, peeled and chopped
1/4 cup fresh cilantro, chopped
2 tsp. Herbamare
1/2 tsp. ground turmeric or 2 T. fresh turmeric, grated
Preheat oven to 350ºF. Line baking sheet with parchment paper (optional)
Grate carrot, zucchini and onion or shred in food processor. Then add veggies into a mixing bowl with all other ingredients. With clean hands, mix well (but don’t over mix).
Use a ice cream scoop to help form portion size for your meatballs, roll with your hands, and place on the lined baking sheet. Bake for 20 minutes, turn if browning too much for your liking, and bake for additional 10 minutes.
Serve over spaghetti squash “noodles” and finish with marinara or tomato sauce of your liking.