Sneaky Meatball Subs

by Iowa Girl Eats

The addition of grated zucchini to Sneaky Meatball Subs not only adds a healthy boost, but also helps to keep the turkey meatballs moist & juicy.

Ingredients (serves 5)

·         1 small zucchini

·         1/4 small onion (red or white)

·         4 garlic cloves

·         1lb ground turkey or beef

·         1 egg white

·         1 Tablespoon Worcestershire sauce

·         1/2 teaspoon Italian seasoning

·         1/2 teaspoon salt

·         1/2 teaspoon pepper

·         1/2 cup panko bread crumbs

 

·         5 hot dog buns

·         1 cup marinara sauce

·         5oz mozzarella          

Instructions

·         Grate the zucchini, onion and garlic in a food processor with the grating blade attached, then remove the contents to a separate bowl. Alternatively you could use a box cheese grater for the zucchini and onion, and finely mince the garlic.

·         Attach a non-sharp S-blade to the food processor then return the zucchini mixture to the processing bowl.

·         Add the ground turkey, egg white, Worcestershire sauce, Italian seasoning, salt, pepper, and bread crumbs to the food processor then pulse to combine. Alternatively, use your hands to mix all the ingredients together in a large bowl. 

·         Preheat oven to 400 degrees then place a wire rack over a foil-lined baking sheet, and spray generously with non-stick spray. Shape turkey mixture into 15 meatballs, using ~2 Tablespoons of the mixture per meatball. Place onto the wire rack and bake for 20-22 minutes, or until no longer pink the center.

Place the meatballs onto a non-stick sprayed wire rack (don’t forget this step or your balls will stick to the rack – GAH! ) on top of a foil-lined baking sheet.

·         Turn the oven to broil, then open up the hotdog buns and place three cooked meatballs in the center. Spoon marinara sauce on top of the meatballs, then top with 1oz mozzarella cheese per sub. Broil until the sauce is warm, and cheese is golden brown.

 

To freeze & reheat leftover meatballs:

Cool cooked meatballs completely then place the baking sheet into the freezer until meatballs are frozen solid, anywhere from 30 minutes to 1 hour.

Place into a freezer-safe container or plastic bag.

To reheat, microwave for 4-5 minutes, or place onto a baking sheet and bake for 20-25 minutes at 350 degrees.

Low-Carb Spaghetti Squash & Meatballs

by Iowa Girl Eats

Low-Carb Spaghetti Squash & Meatballs is a low-carb way to enjoy spaghetti & meatballs!

Ingredients (serves 4)

·         2 medium-sized spaghetti squash

·         olive oil

·         salt & pepper

·         1 cup marinara sauce

·         1lb prepared meatballs (or 1 batch Sneaky Meatballs made with turkey OR beef)

·         1 cup shredded mozzarella cheese 

Instructions

·         Preheat oven to 400 degrees.

·         Pierce the center of the spaghetti squash several times on all sides with a small, sharp knife then microwave for 3 minutes, flipping once.

·         Cut spaghetti squash in half lengthwise with a very sharp knife, then remove seeds with a spoon. Lay halves cut side up on a foil-lined, non-stick sprayed baking sheet then brush with oil and season liberally with salt & pepper. 

·         Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance.

·         Let cool for 10 minutes.

·         While squash is roasting, prepare and bake meatballs.

·         When squash is cool enough to handle, scrape flesh every which way with a fork to loosen and fluff strands.

·         Top with 4 hot meatballs, 1/4 cup sauce, and 1/4 cup shredded mozzarella cheese each, then broil until cheese is golden brown and bubbly

Roasted Squash

Recipe via:
http://bellesbazaar-heather.blogspot.com/2011/10/roasted-squash.html

This is so easy to make!

Can usually cut it in half and wrap it in tin foil and cook it  FOREVER! It is so great that way, but it has been to hot to have the oven on forever.

So, cut up the squash. You can leave the rind on if you want, or peel it off.

Put it on a cookie sheet with some butter and brown sugar, you choose how much! I did about 2 T butter and 1/2 cup brown sugar.

Cook at 400 for about 30-40 minutes or until soft.

If you left the rind on, you can scrape the insides out. If not, just dive right in!

Butternut Squash Soup

Recipe via:http:
//bellesbazaar-heather.blogspot.com/2011/10/butternut-squash-soup.html

I totally love soups . . . They are a real comfort food to me .  .. reminds me of the homemade soups my Mom used to make . . . not this recipe but just the idea of soup. . .  she made the best soups ever and I miss them!! Seriously when I go to a restaurant, I would be happy to just eat their soup. . . . . I know weird huh!This recipe sounds delish and would be a great way to use up all those squash we'll be growin in our garden!!  Creamy and Fally and perfect with some crusty bread.


1 medium onion, chopped (we like red onion)
1 carrot-peeled cut ½ inch
3 cloves, garlic, minced
7 c. squash, ¾ inch
6 c. chicken broth
1 T. sage (this is the secret ingredient!)

Cook onion and carrots in oil for 5 min until soft.
Add garlic. Add squash and broth to boil.
Add sage and boil 20 minutes.
Blend in a food processor-you might need to do it in shifts.
Also, add some parmesan cheese.
This makes alot of soup! Like ALOT! About 7-8 cups.