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Ingredients 2 pounds ground chicken 1 tablespoon paprika 1 teaspoon salt ½ teaspoons ground pepper ½ cup bread crumbs 1 tablespoon ketchup 1 tablespoon Worcestershire sauce 1 egg 3 pound spaghetti squash Broth Ingredients 1 tablespoon olive oil 4 garlic cloves, finely chopped 2 tablespoons tomato paste 6 cups chicken stock ½ teaspoon onion powder 2 teaspoons curry powder 1 tablespoons capers, finely chopped 20 (approx) olives with stuffed pimento, finely chopped 2 bay leaves![meatballs_step_1]()
Step 1 Using your hands, mix all ingredients for chicken meatballs (except squash) until well-combined.![meatballs_step_2]()
Step 2 Shape into meatballs and place in a 400 degree oven for 20 minutes. Then turn and bake for an additional 10 minutes.![meatballs_step_3]()
Step 3 While baking meatballs, prepare curry broth. In a deep cast iron or heavy pot, heat oil over medium heat. Add garlic and tomato paste. Sauté for 1-2 minutes. Then add remaining broth ingredients and cook until it comes to a boil.![meatballs_step_4]()
Step 4 Add baked meatballs and simmer for about 30 minutes.![meatballs_step_5]()
Step 5 To prepare spaghetti squash, first pierce all over with a sharp knife and place in a 375 degree oven.![meatballs_step_6]()
Step 6 Let cool for 10-15 minutes or until you can handle with bare hands. Cut in half and scoop out seeds.![meatballs_step_7]()
Step 7 With a fork scrape from one end to the other directly onto plates.![meatballs_step_8]()
Step 8 Discard bay leaves. Pour curry broth and chicken meatballs over spaghetti and serve.Chicken Meatballs in a Curry Broth with Spaghetti Squash
Spaghetti squash, like other richly colored vegetables, provide an excellent source of carotenes.
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- Chicken Meatballs in a Curry Broth with Spaghetti Squash
