Serves: 6
Ingredients
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Sea salt and pepper to taste
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0.5 cup White Sandwich Breadcrumbs
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0.25 cup coconut milk
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1 oz (28g) Coconut Milk Cheddar Cheese, grated
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0.25 cup minced fresh parsley
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6 garlic cloves, minced
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16 oz (454g) 93% lean ground turkey
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3 cans diced tomatoes, 14.5 oz (411g) each
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0.67 tbsp coconut oil (approx. 2 tsp)
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1 onion, chopped fine
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0.25 tsp red pepper flakes
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16 oz (454g) Spaghetti Squash, prepared
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3 tbsp chopped fresh basil
Preparation
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Mix breadcrumbs, milk, cheese, parsley, 0.33 of the garlic, 0.5 tsp sea salt, and 0.5 tsp pepper together in a bowl. Add the turkey and mix with hands until evenly combined. Lightly shape the mixture into twelve 1.5-inch meatballs.
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Pulse two cans of tomatoes—29 oz (822g) total—with their juices in a food processor until mostly smooth, about 10 pulses. Heat the 0.67 tbsp coconut oil in a 12-inch nonstick skillet over medium heat until shimmering. Brown the meatballs well on all sides, about 10 minutes; transfer to a paper towel-lined plate.
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Add the onion and 0.125 tsp sea salt to the fat left in the skillet, cover, and cook over medium-low heat until softened, 8 to 10 minutes. Stir in the remaining garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in the processed tomatoes and the remaining 14.5 oz (411g) can of diced tomatoes with their juices and simmer for 10 minutes. Return the meatballs to the skillet, cover, and simmer until the meatballs are cooked through, about 10 minutes.
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Place the 16 oz (454g) of spaghetti squash in a bowl and stir in several large spoonfuls of tomato sauce, seasoning with sea salt and pepper to taste. Divide the pasta among individual bowls, top with the meatballs and remaining sauce, and sprinkle with the 3 tbsp basil. Serve.
