Mole Verde Turkey Meatballs with Spaghetti Squash

Flavorful turkey meatballs simmered in a vibrant mole verde sauce, served over strands of spaghetti squash for a healthy and delicious meal.

Prep Time

20 minutes

Total Time

60 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.91/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Gluten-Free•Dairy-Free

Mood:

Healthy

Ingredients

Servings

1lbGround Turkey(Lean ground turkey)

£4.50

0.5cupBreadcrumbs(Gluten-free breadcrumbs for gluten-free option)

£0.40

1Egg(Large)

£0.30

0.3Onion(Finely chopped)

£0.15

2clovesGarlic(Minced)

£0.10

0.5tspSalt(Or to taste)

£0.01

0.3tspBlack Pepper(Or to taste)

£0.02

1Spaghetti Squash(Medium size)

£1.75

1cupFresh Cilantro(Packed)

£1.20

0.5cupFresh Parsley(Packed)

£0.60

1Jalapeño(Seeded and deveined (optional, for less heat))

£0.25

4Green Onions(Roughly chopped)

£0.50

1lbTomatillos(Husked and rinsed)

£4.00

2clovesGarlic(For the sauce)

£0.10

0.3cupPepitas (Pumpkin Seeds)(Raw or toasted)

£0.75

1cupChicken Broth(Low sodium)

£0.50

1tbspLime Juice(Freshly squeezed)

£0.10

2tbspAvocado Oil(Or other cooking oil)

£0.40

0.5tspSalt(For the sauce, or to taste)

£0.01

0.3tspBlack Pepper(For the sauce, or to taste)

£0.02

Total Cost

£15.66

£3.91 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with avocado oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-40 minutes, or until the flesh is easily pierced with a fork.
3.
While the squash is roasting, prepare the meatballs. In a large bowl, combine the ground turkey, breadcrumbs, egg, chopped onion, minced garlic, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
4.
Roll the turkey mixture into 1-inch meatballs.
5.
Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the meatballs in batches and brown on all sides. Remove the meatballs from the skillet and set aside.
6.
Prepare the Mole Verde Sauce: In a blender or food processor, combine the cilantro, parsley, jalapeño, green onions, tomatillos, garlic, pepitas, chicken broth, and lime juice. Blend until smooth.
7.
Pour the mole verde sauce into the skillet. Bring to a simmer and cook for 5 minutes, stirring occasionally.
8.
Add the browned meatballs to the sauce and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
9.
Once the spaghetti squash is cooked, use a fork to scrape the flesh into spaghetti-like strands.
10.
Serve the mole verde turkey meatballs and sauce over a bed of spaghetti squash.
11.
Garnish with extra cilantro, if desired.

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My Notes

Nutrition Information

Nutrition per serving (500g)

650 kcal / 2720 kJ

Carbs

45g

17% of RDA

Fat

35g

50% of RDA

Protein

50g

100% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

12 g

13% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

To toast pepitas, place them in a dry skillet over medium heat and cook, stirring frequently, until lightly golden and fragrant. This takes about 3-5 minutes.

For a spicier sauce, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the sauce.

If the sauce is too thick, add a little more chicken broth to thin it out.

You can make the mole verde sauce ahead of time and store it in the refrigerator for up to 3 days.

For dairy-free, ensure your breadcrumbs are dairy-free and consider using a dairy-free milk alternative if desired for the sauce, although it is not traditionally included.

Cooking Equipment

Oven

Stove

Blender or Food Processor

Large Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

To toast pepitas, place them in a dry skillet over medium heat and cook, stirring frequently, until lightly golden and fragrant. This takes about 3-5 minutes.

For a spicier sauce, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the sauce.

If the sauce is too thick, add a little more chicken broth to thin it out.

You can make the mole verde sauce ahead of time and store it in the refrigerator for up to 3 days.

For dairy-free, ensure your breadcrumbs are dairy-free and consider using a dairy-free milk alternative if desired for the sauce, although it is not traditionally included.

Mole Verde Turkey Meatballs with Spaghetti Squash

Ingredients

Instructions