You absolutely must forgive the lack of blog traffic this past week–the Man and I managed to take a must needed trip down to the Gulf to get a little sunshine and palm tree action before the wedding. We’re not taking a honeymoon after the wedding (at least not for a while), and with all these life changes coming up all at once we just needed to get away.
OH MY FRACKING GOODNESS MY WEDDING IS IN EXACTLY SEVEN DAYS.
Anyhoo, we had a great time. We got a ton of sleep, had some amazing seafood, and I actually have something that resembles a tan. Win!
This is a nice little spin on your same old booooooooring spaghetti squash and meat sauce. I mean, you really can’t go wrong with that one but sometimes I like to get a little crazy, ya know?
1 lb Ground Beef
1 lb Ground Pork
3 Jalapeno Peppers
1 Small Onion, diced
1 Bell Pepper, diced
3 Garlic Cloves, minced
1/4 t Sea Salt
1/2 t Black Pepper
1/2 t Chili Powder
3 T Olive Oil
1 Jar Tomato Sauce (check your labels to make sure it’s clean!)
1 Spaghetti Squash
Combine the beef and pork with veggies, eggs, and seasonings and mix well with your hands to incorporate everything. *Chef’s note…it’s easier than you think to accidentally get jalapeno juice in your eyes. Just sayin’…
Pour the tomato sauce into a large pot and bring to a simmer.
In a heavy skillet, heat the olive oil to medium-high heat. Shape the meat mixture into balls and place gently into the hot oil. Brown on all sides (but don’t cook through), then carefully transfer meatballs to the pot with the tomato sauce. When all meatballs are in the pot, cover and allow to simmer for at least 30 minutes. The longer the sauce is allowed to cook with the meatballs, the more flavorful it will be!
Either bake or microwave the spaghetti squash. Serve with meatballs and sauce.