You are here: Home / Healthy Weeknight Dinner Recipes / Lamb Meatballs in Cumin-Scented Sauce Over Spaghetti Squash

Lamb Meatballs in Cumin-Scented Sauce Over Spaghetti Squash

By On 14 Comments

LKBertolliEntree2.jpg

Thank you all for your support in trying to get my cioppino into the top 3 Bertolli Menu Items so I can share it at the Foodbuzz Festival later this week. Voting is now over and the final results are being tallied, but it’s looking pretty good! 🙂 I promised you that I would share my other entry – the one that wasn’t chosen to be on the menu – and thought that today would be a good day to share. Following my theme of “not Italian,” I decided to make some meatballs with a Middle Eastern flare. These tender lamb meatballs are flavored with a touch of cinnamon and simmered in a cumin-scented sauce. I served the over a bed of spaghetti squash and wilted spinach and topped them with some sauteed onion. I really liked how this looked just like traditional spaghetti and meatballs, but tasted nothing like it! I also thought that adding the cumin to the sauce was a nice way to transform jarred sauce into something a little more special. As with the cioppino, I thought that this was a strong entry, but I agree with the judges that the cioppino was slightly better. Shawn preferred this dish.

IMG_5256.JPG IMG_5258.JPG
Spaghetti squash is really fun, and I’m always excited when I start seeing them pop up in the store again. When you cook it, the fibers of the squash separate into long strands that look a lot like spaghetti. The flavor is milld so it can be prepared in a lot of different ways but one of the most common uses is as a stand-in for spaghetti like I did with this dish. Used as a substitute for pasta, its a great way to lighten up a dish as well as add some more nutrients.
There are a few different way to cook a spaghetti squash, but I’ve been surprised to se that a lot of bloggers have been roasting them – I prefer to boil mine. I find that boiling the squash whole is a lot easier because it softens that tough outer shells and makes it a lot easier to cut into. Otherwise, you have to battle with a tough squash that rolls all over the place while you try to cut it in half and remove the seeds. So much easier to do that after its cooked! I also find that boiling the squash keeps the individual strands from drying out as much as roasted it does – this keeps them nice and plump, with a softer texture that’s closer to spaghetti.
LKBertolliEntree3.jpg
LKBertolliEntree1.jpg
Lamb Meatballs in Cumin-Scented Sauce Over Spaghetti Squash
  • 1 spaghetti squash
  • 1 lb ground lamb
  • 5 scallions, chopped
  • 1/2 tsp cinnamon
  • 1-1/2 tsp cumin, divided
  • 1/2 tsp allspice
  • 1/2 tsp teaspoon salt
  • 3 tablespoons unseasoned bread crumbs
  • 1 egg, beaten
  • 1/4 cup + 1 tsp olive oil
  • 1 jar Bertolli Olive Oil and Garlic sauce
  • 2 Tbs red wine vinegar
  • 1 tsp crushed red pepper
  • cracked black pepper
  • 1 onion, thinly sliced
  • 2 cups baby spinach, torn into bite-sized pieces

Bring a large pot of water to a boil. Add whole spaghetti squash. Let boil for 30 minutes, or until flesh of squash can be easily pierced with a fork.

Prepare the meatballs: Combine lamb, scallions, cinnamon, 1 tsp cumin, allspice, salt, breadcrumbs, and egg in a large bowl. Use your hands to gently mix – you want everything to be incorporated, but you don’t want to over mix it and turn it to mush. Form mixture into rounds approximately the size of golf balls. Heat ¼ cup olive oil in a large, deep-sided sautee pan over high heat. Add meatballs in batches, searing quickly on all sides until they are browned and a thin crust forms – this should take about 2 minutes.
Discard oil. Add all meatballs to the pan, along with the sauce, vinegar, ½ tsp cumin, and black pepper. Bring to a gently boil, then reduce heat and let simmer for about 10 minutes – until sauce thickens slightly and meatballs are cooked through.
Meanwhile, heat 1 tsp olive oil in a small pan. Add onion, and cook over low heat until onion is soft and begin to brown- about 10 minutes.
Cut squash in half and discard seeds. Use a form to gently scrape out flesh – it should come out in long strands that resemble spaghetti. Toss with spinach; allow the heat of the squash to slightly wilt the spinach. To serve, arrange squash and spinach on a plate. Top with meatballs and sauce. Garnish with onions.
Serves 6
Approx. 506 calories, 33 grams fat, 7.7 gras fiber, 21 grams protein (using grass-fed lamb will result in lower levels of calories and fat)

My Cookbooks

Healthy Meal Prep Slow Cooker Cookbookhealthy eatong one-pt cookbook

Comments

  1. you do not need to have unpaid balances, but use the card every now and then
    and pay it off quickly. A human being with a credit score of less than 600 normally
    faces challenges in acquiring a mortgage.
    So use this trick, and make your credit your BEST FRIEND, instead of
    your WORST ENEMY.

    Reply

  3. This recipe looks amazing; I always combine cumin and cinnamon together…so delishy! Love the lamb meatballs and squash combo..I’ll have to try this, thank you. I’m looking forward to meeting you on Friday in San Fran for the Foodbuzz Festival…I can’t wait!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.