This one is for those of you who aren’t hosting or attending a big Thanksgiving gathering, but still want a festive meal to enjoy alone or with a friend or partner. Turkey meatballs get spiked with sweet cranberries and dried winter herbs for a sweet, salty, savoury combination. Serve it on top of garlicky spaghetti squash and shower with creamy goat cheese and herbs.
This would be a delicious Thanksgiving meal with a side of rolls or cornbread (and butter!) and this week’s radicchio salad. The meatballs alone could replace a turkey and go really well with both salads. A dollop of cranberry sauce on top of the spaghetti squash would be a nice touch, if you have it.
Ingredient Highlight
Turkey! Is a great source of iron, B vitamins, zinc, selenium, and potassium. It also contains tryptophan, which helps with serotonin production (our happy neurotransmitter). Always opt for turkey with higher % fat – turkey thighs contain higher amounts of minerals than the breast (and has more fat and flavor).
Servings 4 People
Prep Time 15 minutes 
Cook Time 1 hour Ingredients
For the squash:
- 5 tbsp olive oil, divided
- 2 small/medium spaghetti squash, halved lengthwise (about 4 lbs)
- ½ tsp kosher salt, divided
- 2 cloves garlic, minced or crushed
- ½ cup crumbled goat cheese
- ½ cup chopped parsley
- Lemon wedges
For the meatballs:
- ½ cup dried cranberries, chopped
- ½ cup almond flour
- 2 tsp dried rosemary or sage*
- 2 tsp dried thyme*
- 1 tsp garlic powder
- 1 tsp onion powder
- ¾ tsp kosher salt
- 1 lb ground turkey dark meat, if possible
- 1 egg
- *Or sub 4 tsp poultry seasoning
Instructions
- Preheat oven to 450F. Line two baking sheets with parchment paper. Drizzle 2 tablespoons olive oil all over one sheet and spread around with a brush or your fingers. Place the squash onto the oil-free baking sheet and drizzle the inside with 1 tablespoon olive oil and rub around to coat the inside. Place cut-side-down and bake for 45-60 minutes, or until and easily pierced with a fork.
- In a small bowl, add the cranberries and pour hot water over top. Let sit for 10 minutes to hydrate, then drain.
- In a large bowl, mix together the almond flour, herbs, garlic, onion, and salt. Add the turkey, soaked/drained cranberries, and egg and use your hands to thoroughly mix. Use a small cookie scoop to scoop about 22 small meatballs onto the oiled baking sheet. If you don’t have a cookie scoop, use a spoon. Use damp hands to roll each into a ball and roll around in the oil to coat.
- Bake for 10 minutes, or until golden on the bottom, then flip and cook for 5 more minutes.
- Use a fork to loosen up the spaghetti-like squash flesh and transfer to a bowl. Add remaining 2 tablespoons olive oil, ¼ teaspoon salt, and garlic and toss to coat. Taste and add more salt, if needed.
- Serve spaghetti squash topped with meatballs, goat cheese, and herbs. Top with a squeeze of lemon.
Items you can prep ahead (optional)
- Prep and roast 2 spaghetti squash
- Make meatball mixture (+ soak cranberries) + form meatballs
Substitutions:
- To make vegetarian, you can substitute with 2 cans of drained beans or a block of tofu, crumbled. Simply cook the beans or tofu in a large skillet with olive oil, the herbs and spices, and salt. Stir in the cranberries at the end.
- To make vegan, see above + skip the cheese and top with toasted nuts and plenty of lemon juice.
- You could easily serve this over regular spaghetti tossed in oil, garlic, and salt.
- Don’t want more turkey? Substitute ground chicken or pork for the turkey.
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Meatballs: up to 4 days in the fridge or 2 months in the freezer
- Spaghetti squash: up to 6 days in the fridge
Leftovers + Repurposing:
- Warm up leftover squash and meatballs in the microwave. Top with goat cheese, herbs, and a generous squeeze of lemon.
- Chop up leftover warm meatballs and add to a salad or bowl.
- Roast up random veggies and make a veggie meatball plate or bowl.
