Spaghetti and Meatballs

Description: These meatballs are packed with butternut squash, but you wouldn't be able to tell if I had not just told you! I get a request for these at least once a week, that's how good they are! This recipe makes enough for 2 meals worth of spaghetti and meatballs. We eat it one night and freeze the other half for a busy night.

Ingredients:

4 cups marinara

1 pound ground meat

1 pound ground turkey

1 1/2 cup Panko breadcrumbs (check ingredient list, the only brand I have found to use is found at Kroger called Panko)

1/2 yellow onion, finely chopped

2 tsp. oregano

2 tsp. black pepper

2 tsp. dried parsley

2 tsp. garlic salt

1/2 cup butternut squash (roasted and pureed)

1 Tbsp. wheat germ

Preparation: Preheat oven to 425. Combine all ingredients, except marinara, in a large bowl and mix well. If you like large meatballs use a large scooper to get equal sized meatballs. For smaller ones use a small mellon baller for equal sized meatballs. We use the smaller one because we have young kids and it is easier for them to eat. But do whatever you like! After rolling all the meat into balls, place on foil lined baking sheet and put in oven. Cook for 5 minutes and then remove pan to turn them and cook for another another 5 minutes. Larger meatballs will cook for 10 minutes before turning and then for another 5-10 minutes depending on size. When cooked, remove from pan and put into a pot of marinara to absorb a little of the sauce for about 30 minutes on simmer. They are cooked and ready to serve whenever you are.

Alternatives: To make this a wheat free meatball simply switch out the breadcrumbs for Holgrain brown rice crumbs or wheat free crackers crushed up and remove the wheat germ. You can serve it over spaghetti squash or rice noodles as well for a wheat free meal.

Rating: This also gets 5 stars from my crew. I have to cook them when my husband is not home because he will devour half a dozen before I can get the food to the table.