Gluten Free Meatballs with Pesto Spaghetti Squash

(adapted from Gluten Free Goddess)

1 small to medium yellow onion

4-5 cloves garlic, peeled, cut in half

1 medium carrot, peeled, cut into several pieces

1 lb. ground turkey

1 lb ground pork

1/2 cup organic ketchup

1 tablespoon organic molasses (this helps bind the mixture)

1 egg

1 tablespoon balsamic vinegar

1/4 cup finely chopped fresh Italian parsley

1/2 cup Italian-seasoned gluten-free herbed bread crumbs

1 teaspoon fine sea salt

Dash of red pepper flakes, for heat, if desired

Olive oil, as needed

1 large spaghetti squash

1/2 c. pesto (click here for basic homemade recipe)

1. Preheat the oven to 350 degrees F. 

2. Place squash on a baking sheet and roast for about 20-30 minutes, until you can cut it in half lengthwise with a knife. Scoop out pulp and seeds and brush with olive oil. Place cut side down for another 20-30 minutes. Scoop out "spaghetti" strands of squash and set aside.

3. While squash is roasting, prepare the meatballs. Put the onion, garlic and carrot pieces into a food processor and pulse until the texture is very finely diced. Set aside.

4. In a large mixing bowl, briefly stir together the ground turkey and pork. Add in the processed vegetable mixture, ketchup, molasses, balsamic vinegar, egg, parsley, gluten-free bread crumbs, sea salt and pepper flakes. Mix gently to combine. Try not to over-mix (over-mixing makes a dense meatball).

5. Rub a little olive oil on your hands and form the meatball mixture into balls (roughly the size of golf balls). Place them on a parchment or foil lined baking sheet. You should end up with about 20-24 balls.

6. Bake the meatballs in the center of the pre-heated oven for about 30 minutes until done (no longer pink in the center).

7. Towards the end of the meatball cooking time, heat 1 T. olive oil and about 1/2 cup of pesto in a medium saucepan. Add in the spaghetti squash and toss until combined.

8. Place pesto squash on a platter and top with meatballs.