Spaghetti and meatballs is probably one of my favorite comfort foods, but I found a really great idea on Roost for a healthier take on the traditional Italian dish. Roost’s version is gluten free, but I already have my own version of meatballs that I like that includes breadcrumbs (not gluten-free!), which I am listing below. (The spaghetti squash preparation is simple – just follow Roost’s guide.)
1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 cloves garlic, minced
2 eggs, beaten
1 cup grated Romano cheese
1 1/2 tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups breadcrumbs
1 1/2 cups warm milk
olive oil for frying
Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper. Fold bread crumbs into meat mixture. Slowly add the milk 1/2 cup at a time, mixing gently. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cup). Shape into meatballs.
Preheat your oven to 350 degrees. Heat olive oil in a large skillet. Fry meatballs in batches, and brown on all sides. Transfer meatballs to a baking dish, and cover with your choice of red sauce, either homemade or jar, whichever you have time for. Cover with foil and bake in the oven for about 20-30 minutes, stirring once, so that the meatballs soak in some of the sauce and finish cooking.
Serve on a bed of spaghetti squash, and top with Parmesan cheese and additional chopped parsley or basil (optional).