I made these turkey apple meatballs shortly after Jennie posted the recipe for #SundaySupper. I had just gotten back from Georgia and had plenty of apples to use. I am a huge fan of meatballs, they might be one of my favorite foods, but served over a big plate of pasta they aren’t always the healthiest. If you want to still enjoy meatballs while keeping the carbs and calories down check out these two ways to serve them.
As a salad! Thanks to Isabel for this fabulous idea I have been eating meatball salads every time we have leftover meatballs. For this salad I used chopped apple, pomegranate seeds, sweet and spicy pecans, and a raspberry vinaigrette. For an easy throw together lunch or dinner you can’t go wrong with a quick salad.
And the second way, on top of a bowl of spaghetti squash. Roast the spaghetti squash just like the herbed spaghetti squash recipe I posted, but leave off the parmesan cheese and herbs. Instead drizzle extra of the meatball’s sauce on top.
The spaghetti squash and meatballs were a match made in heaven. Usually my husband isn’t a fan of spaghetti squash, but I got him to admit that even this was delicious.
For the meatball recipe check out Jennie at The Messy Baker and enjoy two dinners from one prep!