September 16, 2016

Salmon Meatballs with Spaghetti Squash Noodles

Meatballs and salmon may seem like an odd pairing, until you taste these. They have just the right blend of spices and texture to give you a meatball fix, but with all the much-discussed health benefits of salmon. We are replacing the basic angel hair noodle with spaghetti squash noodles. The omega fatty acids of the salmon and the fiber from the spaghetti squash noodles have benefits for both your cardiovascular system as well as your digestion. After a long day in the office, what a great healthy meal to come home to!

Salmon Meatballs
• Canned Salmon 14 Oz. Can
• Whole-Grain Crackers, Crushed ¼ Cup
• Egg White 1 Large
• Red Onion, Chopped ½ Medium
• Garlic Clove, Minced 2
• Olive Oil 2 Tbsp.
• Orange Juice 1/8 Cup
• Salt and Pepper to Taste

Topping and Pasta
• Spaghetti Squash Noodles 1 Lb.
• Garlic Clove, Minced 2
• Parmesan Cheese, Shredded 2 Tbsp.
• Olive Oil 2 Tbsp.
• Parsley, Chopped 1 Tbsp.

Serves 4. Calories Per Serving.
Calories: 420
Carbohydrates: 18g
Protein: 28g

• Coat a pan with olive oil and heat to medium heat.
• Combine all meatball ingredients in a bowl with your hands, and form the mixture into 8 meatballs.
• Sear the meatballs in the pan, turning often, until they're golden brown all around. • Using a dinning fork, poke holes all over the outer surface of the squash.
• Microwave squash for 3 minutes.
• Cut the squash in half long ways and scrap the inside with a fork, perpendicular to the way it was cut.
• In a separate pot, boil the pasta until al dente.
• In a separate pan, heat the olive oil, garlic, and parsley until the herbs sizzle.
• Place the pasta and meatballs in a bowl. Drizzle herbed oil over the top, and add grated parmesan cheese.