(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 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.