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Gluten-Free, Meatball Casserole
Servings: 4
Preparation Time: 40 minutes
Ingredients:
- 1 pound ground beef, bison or turkey
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon ground coriander
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- 1 tablespoon coconut oil
- 1 spaghetti squash, cooked and strands removed
- 2 cups collard greens
- 1 cup spinach
- 8 ounces ricotta cheese
- 1 onion, sliced
- 1 garlic clove, minced
- 2 Roma tomatoes, thinly sliced
- 1 cup shredded cheese (or dairy-free), optional
- 1 cup pasta sauce
Directions:
In a large bowl, combine ground beef, fennel, coriander, basil, and oregano. Mix and form into 1–2-inch meat balls. Place meatballs in a large skillet with about 1 tablespoon coconut oil. Cook on each side for about 8–10 minutes or until cooked through.
Place spaghetti squash strands in a greased 9 x 9-inch baking dish. Mix in collard greens, spinach, ricotta cheese, onions, and garlic. Top mixture with meatballs. Top meatballs with tomato slices and shredded cheese. Pour over pasta sauce.
Bake at 350 degrees F for about 30 minutes.
Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes and photos here!
