Meatballs in a rich, hearty tomato sauce….hard to beat! This is a bit of a spin on a classic. But one I think you’ll love. It incorporates Mesa de Vida’s Creole sauce which takes the whole flavor profile up a notch.
Making a great tomato sauce takes time, long low simmering and a handful of different seasonings and herbs. With this recipe, Mesa de Vida takes care of bringing the flavor to the party! Chef Kirsten Helle Sandoval, creator of Mesa de Vida, has a whole line of clean sauces that I love keeping on hand in my pantry. And because they are concentrated flavors, a little goes a long way!
Try this recipe next time you crave spaghetti and meatballs with a twist of spunk!! Try it over spaghetti squash for a grain free delicious meal!
Spicy Chicken Meatballs in Mesa de Vida Creole Sauce
Preheat oven: 385 degrees
1 lb of ground chicken
2 spicy chicken sausage links ground down in a food processor. Process to desired consistency. Could also use 1/2 lb of ground spicy chicken sausage.
2 eggs slightly beaten
1/2 c almond flour
1 Tbsp coconut flour
1 tsp salt
1/2 tsp pepper
2 tsp oregano
1 tsp onion powder
1/2 tsp chili powder
pinch cayenne (opt)
1 tsp garlic or 2 cloves pressed
Place chicken sausage links in a food processor and process to desired consistency. Combine all ingredients in a large bowl and mix well.
On a parchment lined sheet pan, form 1.5 - 2” meatballs and line them up. This should make around 16 meatballs.
Bake at 385 for 10 minutes. Meatballs should be lightly browned but not over cooked.
While meatballs are cooking, make the sauce:
Place all the sauce ingredients in a large skillet and warm over medium heat. Put the lid on and allow to simmer for 10 mins. Break apart the tomatoes to desired sauce consistency. You can leave some larger chunks of tomatoes or use an immersion blender to create a smooth sauce. Place your turkey meatballs in the sauce, spoon sauce over the top of the meatballs, cover with the lid and allow to simmer on low for 15 mins. Check meatballs for doneness. Adjust seasonings as needed.
Serve over spaghetti squash or cauliflower rice alongside a salad or roasted veggies.
Top with basil or cilantro.
For Spaghetti Squash:
Cut spaghetti Squash in half through the middle (not end to end). Clean out seeds. Place squash on a parchment lined sheet pan cut side down and roast in the oven for 30 mins. Lay squash on its side and roast for an additional 10-15 mins until tender all the way through. Allow squash to cool. Once it’s cool enough to handle, use a butter knife to run along the inside of the peel to separate the squash from the peel. Use a fork to gently separate the “noodles”. Leave as is or season with a drizzle of olive oil and a sprinkle of salt. Cook times may vary depending on the size of squash. These times would be appropriate for a medium squash.