• dallasodgers

Dad's Buffalo Balls


Here come the fall recipes.


Serves 6:

Ingredients:


Meatballs:

- 2 Packages Ground Turkey

- 1/2 Red Bell Pepper, diced

- 1/2 C. Matchstick Carrots

- 1/4 Yellow Onion, diced

- 1/3 C. Gluten Free Quick Oats

- 1 Egg

- 1 Tbsp Garlic

- Onion Powder

- Garlic Powder

- 1 Tbsp Franks Red Hot Sauce

- Salt & pepper


Dad's Buffalo Sauce:

- 1/2 Cup 0% Plain Greek Yogurt

- 1/3 Cup Reduced Fat Hellman's Mayo

- Franks Red Hot Sauce


Others:

- 1 Large Spaghetti Squash, halved

- 1/2 Red Bell Pepper, diced

- 1/2 C. Matchstick Carrots

-1/2 Yellow Onion, diced

- Olive Oil

- Salt & pepper


Directions:

1. Preheat oven to 420 degrees F.

2. Slice the Spaghetti Squash in half. Scrape out all seeds. Lightly coat inside with olive oil. flat side down on parchment paper on a cookie sheet. Poke about 8-10 Fork holes in each half of the squash. Lightly oil the outside skin as well.

3. Combine all meatball ingredients and form into equal sized meatballs.

4. Heat a large pan over medium heat. Add a small amount of oil and fry meatballs for around 5-7 minutes per side until golden brown. Remove from heat temporarily.

5. Add remaining bell pepper, carrots, and onions to the pan fry for ~3-4 minutes. Add meatballs back in and add the Dad's Buffalo Sauce. Combine well, and let cook together for a few more minutes and then remove from heat.

6. At about 30-45 minutes check the spaghetti squash to see if you can easily scrape it out to form "noodles."

7. Plate: spaghetti noodles + the meatball and veg mixture.


Because this dish is quite low carbohydrate, make sure to add in something with the meal to balance it out!

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