With a few secret ingredients…
We're adding a few secret ingredients to this week's recipe. They might sound strange, but they do actually make a delicious addition and add additional vegetables to a meal that is already delicious and easy to convince pickier family members to eat.
Ingredients
1/2 pound lean ground turkey (you can go with lean ground beef, but it will slightly alter the taste.)
1 cup breadcrumbs (you can make your own, or grab a jar of Italian breadcrumbs at the store)
1/2 cup butternut squash puree
1 clove garlic minced
1 teaspoon salt
1/4 plus 1/8 teaspoon crushed black pepper
Nonstick cooking spray
2 teaspoons olive oil
1 (26 ounce) can whole peeled tomatoes with their juice, pureed in a blender
1 tbsp oregano
1 tsp basil
1 tsp onion powder Or 1/2 cup fresh diced onions
1 tsp thyme
SMALL pinch marjoram
SMALL pinch rosemary
1/2 cup water
1/4 cup carrot puree
1/4 teaspoon garlic powder
pinch of cayenne pepper
1 bay leaf
1 pound of spaghetti, whole grain or whole wheat if you can, but it's not mandatory
Purees
1 large butternut squash
1 lb carrots
Tools: Chef's knife, cutting board, baking pan, aluminum foil, large pot, blender, food processor, instant pot
Let's get started with making the purees for the recipes, and if you find you like this, you might find ways to sneak them in other recipes. Grab your carrots and give them a quick wash, then peel off the outer layer. Next, chop them into large chunks (three inches long or so is best for working with an instant pot.) Pour one cup of water to your instant pot, set up the steamer basket or tray, and add your carrots. Set the lid on top, set the pot to steam for 5 minutes, and walk away. This has been a game-changer for us; rather than having to steam veggies for 20-30 minutes, all we need is 10 minutes and our instant pot. Once that's done, grab your food processor and chuck in the carrots.
Here we're going to say Learn From Our Mistakes. Do not try and puree or blend all of your carrots at once. Don't do it. Whether you're using a food processor or a blender, you will burn out the motor. We know, your blogger did it. Go one to two carrot chunks at a time, with a tablespoon of water, until it's fully blended and there aren't any solid pieces left. As you finish one section, pour it into a separate bowl, and move on.
Now once you finish your carrots (or while they're steaming in the instant pot), you can start working on your butternut squash. Start off by splitting it in half. Grab your chef's knife and go down the middle vertically. OR you can cut it horizontally and then cut each of those in half to get at the interior. Once you have your squash split, grab your spoon and scoop out the 'guts' and seeds. You can chuck them, roast them or plant them as you see fit. Now set your oven to 400*, and lay the squash face down on a lined cookie sheet (or round sides up, if that makes more sense.) You're going to roast the squash for 50 minutes or until soft. Your squash is likely to come out not only looking brown and wrinkled in several spots but also with a bit of the sugars on the sides. It's completely normal and not to be worried about. This time you're going to snag a spoon and scoop out the meat of the squash. Run that through the food processor or blender for two minutes or until smooth. You'll want to add water as needed to make for a smooth consistency and make it possible for your blender to work easily.
And now, let's go on to the spaghetti!
In a large bowl, mix the turkey, breadcrumbs, butternut squash puree, garlic, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Shape the mixture into 1-inch meatballs and place them on a sheet of waxed paper or aluminum foil. One trick that works well for making meatballs is using an ice scoop. We don't advise a melon-baller because the meat is too sticky to come out easily.
Now, coat a large nonstick skillet or frying pan with cooking spray and set it over high heat. When the skillet is hot, add the olive oil, stir it once around the pan, and then add your meatballs and brown them for 4 to 5 minutes, turning occasionally. You're not looking to cook them fully at this point, but instead to brown the outside for a delicious taste later.
In a large pot, add the pureed tomatoes, water, carrot puree, garlic powder, oregano, thyme, basil, onion, marjoram, rosemary, bay leaf, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Reduce the heat to low and simmer for 15 to 20 minutes, or until the meatballs are no longer pink in the center. Remove the bay leaf; they're not particularly tasty.
Next, bring a large pot of salted water to a boil. (Ideally, you want your water to be as salty as the ocean.) Add the pasta and cook according to package directions until al dente. Before you drain your pasta, take a half cup of water and mix that into the sauce. Next, drain the pasta into a colander. Spoon a little bit of your sauce into each bowl, then pasta and then more sauce, and top with meatballs. Enjoy!
What did you think? Are you willing to try it? We can honestly say that we've made it and enjoyed it for ourselves, and because the vegetables are pureed, they're not easy to spot by sight, taste, or smell. Let us know what you thought in the comments below or over on our Facebook page.
Now, if on the other hand, your oven went out while you working on this, or refused to hold a consistent temperature, we can help! You can reach out to us by calling ((214) 599-0055) or on our contact page. You can set up an appointment time that works for you and let us take care of getting your home back and running smoothly.