Happy One Year Anniversary! That's right, this blog has been going for one year now. We have shared 180 delicious, fresh and fun Tessified recipes, or as we like to call them, Tessipes. In honor of this momentous occasion, we looked back and calculated our most popular recipe of all time: Garlicky Spaghetti Squash. This recipe was posted last October and still has more views EVERY DAY than any other blog post. Today, we made it even better by adding amazing meatballs soaked in marinara. Enjoy, and thanks for a great year!
Garlicky Spaghetti Squash & Meatballs
What you need
2 recipes Garlicky Spaghetti Squash
2 tablespoons Tessemae’s Lemon Garlic
1 cup shredded carrots
½ yellow onion, minced
1 large egg
1 jar (24 ounces) Marinara Sauce (We love Rao's!)
1 tablespoon Tessemae's Slow Roasted Garlic
1 pound ground beef chuck (80/20)
fresh basil, for serving
parmesan cheese (optional)
What to do
Heat your oven to 400 and follow directions for the Garlicky Spaghetti Squash. While the Squash roasts, In a Dutch oven or heavy large pot, heat Lemon Garlic over medium. Cook the onion and carrot until tender. Let cool.
In a mixing bowl, stir together the veggies, egg, ¼ cup marinara, Slow Roasted Garlic, ½ teaspoon salt and 1⁄4 teaspoon pepper. Add the beef and mix until combined (hands work best!).
Form the beef mixture into about 24 balls, using a heaping tablespoon for each. Brown the meatballs, in batches, in the Dutch oven, using more Lemon Garlic as your oil. Transfer to a plate after each batch. Just cook on each side until browned, they will finish cooking in the sauce. (You can also arrange them on a foil lined sheet and broil, turning once, until cooked through. Just make sure you add the drippings to the sauce pot!)
Once all of the meatballs are cooked, bring the marinara to a simmer. Add the meatballs, cover and simmer until cooked through, about 10 minutes. Serve the meatballs over the spaghetti squash. Garnish with basil and parmesan.