"Spaghetti," Meatball and Sausage Bake

Road rage. I swear that people on the road drive me mad. Why are people in a rush for? And why does it frustrate me that people want to cut me off? Maybe I don’t like taken advantage of.. or maybe I’m just a huge asshole. Either or.. today’s traffic was outrageous. At least I went shopping and got some goodies. Will share in a later post.

I made meatballs this weekend… with sausage in marinara sauce. And yes, I cheated again. I’m lazy, ok? But I did make sure that there was no sugar added in the sauce. At least I’m trying. Like I said, I’m having Italian this weekend. It’s our 2 year anniversary, yay! But last week I craved it and had to satisfy it somehow right? Right. So here we go, my “spaghetti,” meatball and sausage bake.

What you’ll need: 

For the meatballs:

1 lb organic ground beef or grass-fed is better
1/4 cup red onion, diced
2 garlic cloves, minced
1 egg
1/4 cup almond meal
3 tbsp parsley, chopped
1/2 tsp red chili flakes
1/4 cup of Parmesan cheese (optional) 
salt and pepper to taste

For the sauce: 

3 hot Italian sausage links
1/2 cup red onion, chopped
1 garlic clove, minced
1 green bell pepper, diced
1 jar of Rao’s Puttanesca sauce 
1 tbsp parsley, chopped
1 tbsp sage, chopped
salt and pepper to taste

For the spaghetti:

1 medium spaghetti squash

How you’ll do it: 

1) First thing is to preheat the oven to 375F.
2) Poke holes all over the squash and place on a baking sheet and cook for an hour or until tender.
3) While that cooks, make the meatballs.
4) Once spaghetti squash is cooked, let cool for about 10 minutes. Then cut in half, remove the seeds and shred the squash with a fork. Set the “spaghetti” aside.
5) Leave the oven on.

For the meatballs: 

1) Put all the ingredients in a medium bowl and combine evenly.
2) Once everything is combined, roll the meat into 1 1/2 inch balls. This should make about 10-12.
3) Heat a skillet on medium-high with 1 tbsp of coconut oil. Once oil heats, cook the meatballs on all four sides until browned. About 1 minute each side. You don’t want to cook them all the way, just form a crust on them. They will finish cooking in the sauce. After the meatballs are all cooked, set aside.
4) In the same pan, brown all sides of sausages. Once all sides are browned, use scissors to cut the sausages in 1/2 inch pieces and set aside.
5) In a large pot, heat 1 tbsp of coconut oil. Cook onions and garlic until onions are translucent. Add green peppers and cook until soft. Add the sauce and cook until bubbling. Once the sauce begins bubbling, lower the heat to low and add the herbs. Season with salt and pepper to taste.
6) Simmer sauce for 15 minutes on low. Turn off heat and set the sauce aside.

The assembly: 

1) In individual cast iron pots or one big casserole dish, layer in the following: spaghetti squash, meatball and sausage sauce and cheese (optional). Bake in the oven for about 10-15 minutes.
2) Garnish with parsley, serve and enjoy! 🙂

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