Spaghetti Squash Pomodoro & Buffalo Meatballs

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This recipe is a staple in my home for oh so many reasons: 1. They’re delicious, I mean really delicious. 2. I like to make a nice big batch of meatballs on a Sunday afternoon, freeze most of them, and save some for quick weeknight meals. 3. They’re pretty fast to make since you have your trusty food processor. 4. Its a great way to sneak veggies into your “kid food” (the meatballs are 1/2 veggies).


Buffalo Meatballs


2 pounds ground buffalo


2 cups sweet potatoes, cut into large chunks

2/3 cup parsley

1 1/2 cups kale, roughly chopped

1 1/2 cup carrots, roughly chopped

1/4 cup green onions, chopped fine

3 eggs

3 cloves garlic, chopped

2 tablespoons Italian seasoning

2-3 teaspoons salt


Preheat oven to 425 degrees. Fill food processor ⅓ full with raw sweet potatoes. Chop into a “rice” in food processor. Continue with all veggies, putting all finely chopped veggies in a bowl with remaining ingredients. Mix very well with clean hands. Roll into balls with about 3 tablespoons of meat mixture (I like to fry a small amount in a skillet to taste for salt before rolling all the balls). Bake on a rimmed baking sheet in a single layer for about 15-20 minutes, or until just cooked through and browned on the outside. Serve with Spaghetti Squash Pomodoro. Since the sweet potatoes give a fair amount of starch, you could also do zucchini pasta 🙂


Spaghetti Squash Pomodoro


2 spaghetti squash (about 1 1/2 lb)

2 garlic cloves, peeled and minced

1 small onion, finely chopped

2 teaspoon butter

1 can (28 oz) diced tomatoes (in juice)

3 tablespoon tomato paste

1 teaspoon white wine vinegar

1 teaspoon dried Oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes

1 cup freshly torn basil leaves



Preheat oven to 375°F. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, sauté garlic and onion in butter over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in non-metal serving bowl. Pour sauce over squash and garnish with basil and top with meatballs!!