Slow-cooker meat balls with spaghetti squash
Ingredients
- ½ lb of turkey or beef
- ¼ cup fresh parsley
- 2 eggs
- ¼ rice flour
- 1 white onion, diced
- ½ cup diced tomatoes
- ¼ tomato paste
- ¼ cup of freshly chopped basil (or ½ tsp dried)
- ¼ cup of freshly chopped oregano (or ½ tsp dried)
- can of low-salt tomato sauce
- ¼ cup of parmesan, shaved
Directions
- In a large mixing bowl, combine meet with fresh herbs, eggs, and rice flour for binding. Mix and roll into small meatballs (approx. 1” in diameter)
- Add diced onions to bottom of slow cooker. Add olive oil and garlic and lightly fry for 2 minutes.
- Add diced tomatoes, tomato paste, and tomato sauce.
- Place meatballs at the bottom of the slow cooker.
- Slice spaghetti squash in half and then lay on top of slow-cooker. If it’s too big, quarter it.
- Put on low-heat and cook for 6 hours.
- Remove squash carefully with tongs and scrape out strings into bowl. Top with meatballs, diced fresh herbs and shaved parmesan.
