Meatballs may be one of the most perfect foods ever created! They are devoured in every corner of the world and are found in Ancient Chinese & Roman writings dating back to BC. Meatballs come in all sizes and flavor combinations and I love them all. One of my favorite meatballs is a unique twist on a classic…Ranch Chicken Meatballs served over Grilled Spaghetti Squash!
One of the reasons I love this recipe is because of how we are able to stay healthy without sacrificing any flavor! From using delicate and crunchy spaghetti squash instead of pasta to using Pork Panko (crumbled/crushed pork rinds) to work as a binder in our meatballs instead of bread crumbs. It’s an easy recipe that is low in carbs and high in flavor!
Simple, clean, tasty, high protein and low carb!
Normally I use ground beef, a mix of ground beef and pork, or if I’m feeling really decadent I use ground beef, pork, and veal for my meatballs. However I’ve found using ground chicken creates a wonderful flavor and is great addition to a meal.
For a little smokey goodness I highly recommend cooking the meatballs on the Bison Charcoal Grill or using one of our Smoker Boxes.
Spaghetti squash not only looks like pasta but when not overcooked it maintains an al dente crunch. This variety of squash is low in calories and lower in carbs compared to traditional pasta.
I love the convenience of using my Bull Angus Grill! During the summer I use it instead of my oven to keep my cooling bills low.
Ranch Chicken Meatballs & Spaghetti Squash
Equipment
- Bull Grill
Ingredients
- 1.5 lb ground chicken
- 1/2 cup diced onion
- 1/4 cup bacon crumbles
- 2 tablespoons sea salt
- 1 tablespoons Italian herbs
- 1 tablespoon ranch flavored seasoning
- 1 teaspoon chipotle powder
- 2 tablespoons pureed garlic
- 2 eggs lightly beaten
- 1/4 cup heavy cream
- 1 cup Pork Panko crumbled pork rinds
- 1 jar pasta sauce
- 2 spaghetti squash
- 1 stick salted butter
Instructions
- Place ground chicken and all ingredients in a bowl.
2. Knead mixture together by hand until evenly combined. Do not over mix. Depending on what ground chicken you used, you may have to add more Pork Panko if your mixture is overly wet.
3. Form mixture into 1-inch balls. Use an ice cream scoop to make uniform spheres.
4. Cut spaghetti squash in half-length-wise. Using a spoon, scoop out seeds and stringy bits.
5. Place 2 tbsp of butter in and sprinkle salt on each half of squash.
6. Cook meatballs on Bull Grill until they have reached an internal temp of 165 degrees.
7. Cook squash on grill using indirect heat at roughly 400 degrees for 30-40 minutes or until it has become al dente.
8. Use a fork to gently remove the squash from its skin.
9. Place spaghetti squash in a bowl and top with sauce and meatballs.
