HEALTH

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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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

(Elizabeth Carrion)

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Step 1

Using your hands, mix all ingredients for chicken meatballs (except squash) until well-combined.

(Elizabeth Carrion)

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Step 2

Shape into meatballs and place in a 400 degree oven for 20 minutes.  Then turn and bake for an additional 10 minutes.

(Elizabeth Carrion)

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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.

(Elizabeth Carrion)

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Step 4

Add baked meatballs and simmer for about 30 minutes.

(Elizabeth Carrion)

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Step 5

To prepare spaghetti squash, first pierce all over with a sharp knife and place in a 375 degree oven.

(Elizabeth Carrion)

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Step 6

 

Let cool for 10-15 minutes or until you can handle with bare hands.  Cut in half and scoop out seeds.

(Elizabeth Carrion)

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Step 7

With a fork scrape from one end to the other directly onto plates.

(Elizabeth Carrion)

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Step 8

Discard bay leaves.  Pour curry broth and chicken meatballs over spaghetti and serve.

(Elizabeth Carrion)

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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