Butter Chicken Meatballs (Print Version)
# Ingredients:
→ Sauce & Filling
01 -
1 ¼ cups heavy cream or whole milk
02 -
6 oz frozen spinach, chopped, thawed, and drained well
03 -
½ cup sun-dried tomatoes, diced
04 -
½ cup gouda or mozzarella, shredded
05 -
1 ¼ cups parmesan, grated finely
06 -
Black pepper and kosher salt, season to taste
07 -
8 garlic cloves
→ Meatball Mixture
08 -
1 ½ lbs ground turkey, chicken, or pork
09 -
3 tbsp of Italian-style herbs
10 -
1 tbsp mustard (dijon preferred)
11 -
½ cup parmesan, grated
12 -
Salt and pepper for seasoning
→ Assembly Toppings
13 -
2 medium spaghetti squash, split and seeds scooped out
14 -
1 cup provolone, shredded
15 -
6 tbsp salted butter
16 -
½ cup fresh herbs finely chopped (basil, oregano, sage, thyme mix)
# Instructions:
01 -
Set your oven to heat at 425°F.
02 -
Mix spinach, tomatoes, mozzarella, and milk in a bowl. Toss in chili flakes, a little kosher salt, and black pepper.
03 -
Set the squash halves on a tray. Sprinkle their cut sides lightly with salt and black pepper. Add ¼ cup parmesan inside each squash cavity. Spoon the milk and cheese mixture into the cavities. Cover tightly using foil and bake for about 15 minutes.
04 -
Stir together the meat, parmesan, mustard, and Italian seasoning in a bowl. Add salt and pepper to taste. Form into small rounds, around 15–16 in quantity.
05 -
Take out the squash, then remove the foil. Arrange meatballs all around the squash on the baking tray. Put back in the oven and bake another 15 minutes until meatballs are fully done.
06 -
Pull the tray out and sprinkle provolone on top of the squash. Place the meatballs directly over the cheese-filled squash, then bake until the cheese melts and has a bubbly texture, about 10–15 minutes.
07 -
Chop garlic, then stir it into melted butter along with the herbs in a mixing bowl.
08 -
Brush or spread the garlicky butter blend over the meatballs. Use a fork to scrape the squash strands and mix them with melted cheese. Serve instantly.
# Notes:
01 -
For larger squashes, bake them for 20–30 minutes before adding the cheese mix.