Turkey Meatballs with Spaghetti Squash

We recently signed up for truLOCAL deliveries [https://www.trulocal.ca/]. We have talked about finding local meat for a few months now, ideally we would like to purchase a 1/4-1/2 cow, fresh chicken, turkey, etc., and stock our freezer.  In the meantime, we came across truLOCAL and decided to give it a try. TruLOCAL “connects you to high-end, locally-sourced meat products – delivered right to your doorstep.” You customize the meat selections in your box and choose the frequency of delivery. We received one box and are very happy with the product so far. Our second arrives in a few days!

In our first box we received lean ground turkey and decided to make turkey meatballs with spaghetti squash. I do not have a go-to meatball recipe, but came across Gordon Ramsay’s recipe [https://www.gordonramsay.com/gr/recipes/courgetti-spaghetti-and-turkey-meatballs/.] We did not include onions in the meatballs, substituted fresh tomatoes for canned, and used tomato paste instead of tomato purée. We also added one cup of diced bell peppers and 1/2 a jalapeño pepper to the sauce. The Gordon Ramsay ingredients and instructions with our modifications are below or you can use the link above for the original recipe.



  • 500g lean ground turkey
  • 2 garlic cloves, peeled and very finely chopped
  • 2 tsp Worcestershire sauce
  • 1 egg, beaten
  • 2 tbsp Italian breadcrumbs
  • Sea salt and freshly ground black pepper


  1. Put the turkey into a mixing bowl with the garlic, Worcestershire sauce, beaten egg, breadcrumbs, and salt and pepper to taste. Mix everything together until thoroughly combined.
  2. With wet hands, roll the mixture into 20 meatballs and put them on to a plate. Cover with saran wrap and chill in the fridge for 30 minutes.
  3. While the meatballs are chilling, prepare the sauce (see below)
  4. To cook the meatballs, place a frying pan over a medium heat and add a dash of oil. Once hot, brown the meatballs in batches, turning frequently so they colour on all sides. Transfer to the pan with the tomato sauce to cook for a further 10 minutes until cooked through, turning from time to time. If the sauce becomes too thick, add 50–100ml of water.



  • Olive oil, for frying
  • 1 onion, peeled and diced
  • 2 garlic cloves, peeled and crushed
  • 1 tbsp tomato paste
  • 800g chopped tomatoes (fresh or canned)
  • 1 cup diced bell peppers
  • 1 jalapeño pepper finely diced
  • ½ tsp dried oregano
  • ½ tsp balsamic vinegar


  1. Place a large frying pan over a medium heat and add a dash of olive oil. Once hot, add the onion and sauté for 5–6 minutes until soft, then add the garlic and cook for a further minute.
  2. Stir in the tomato paste and continue to cook for 2 minutes, then add the chopped tomatoes, oregano, balsamic vinegar and salt and pepper to taste. Stir everything together and leave to simmer for 10 minutes, until slightly thickened. Add prepared meatballs.

We paired this with spaghetti squash, an easy healthy alternative for pasta. To prepare, simply cut the squash in half lengthwise, scoop out the seeds and discard, coat the inside with olive oil, sprinkle with salt and pepper, place cut-side down on a pan covered with parchment, and roast in the oven at 400 degrees for 45-60 minutes. The squash is done when the cut-side is browned and can be easily pierced. Use a fork to scrape out the squash.