South Lyon Spaghetti & "Meat" Balls

INGREDIENTS:

2 (28 ounce) cans crushed San Marzano tomatoes
1/4 cup red wine
1 small-medium spaghetti squash (about 4 pounds)
2 sprigs fresh thyme

For the “meat”balls:

12 Ounce Package Impossible™ Burger
2 TBSP Milford Spice Company’s South Lyon Spaghetti
1/4 cup diced yellow onion
2 Cloves Of Garlic, Minced And Divided
2 TBSP Breadcrumbs
1 Egg
2 TBSP Grated Parmesan or Plant Based Cheese, Plus Additional For Serving
Fresh basil and oregano for serving (optional)

DIRECTIONS:

Preheat the broiler to high and line a baking sheet with parchment paper.

Preheat the oven to 425 degrees. Dice the yellow onion. In a bowl, combine the Impossible Burger, 1/4 cup of diced yellow onion, 2 cloves of minced garlic, breadcrumbs, egg, 2 TBSP of grated cheese, 2 TBSP Milford Spice Company’s South Lyon Spaghetti, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix until incorporated. Form 2 oz meatballs and pack tightly. Place the meatballs on a baking sheet lined with parchment paper, bake in the oven for 8 to 12 minutes, or until golden brown. *Make it 100% plant-based by omitting the egg and using plant-based cheese.

To the instant pot, add the tomatoes, remaining 3 cloves garlic, red wine, 1/2 cup water, and a pinch each of kosher salt and pepper. Poke the spaghetti squash all over with a fork. Place the spaghetti squash in the center of the sauce and then arrange the meatballs around the squash. Add the thyme. Cover and cook on high pressure for 30 minutes or until the squash is easily poked through with a fork, this will depend on the size of your squash.

Once done cooking, use the natural or quick release function. Carefully remove the squash from the crockpot and transfer to a cutting board. Wipe away any grease and then carefully cut the squash in half lengthwise. Remove the seeds, then using a fork, scrape the squash into strands. 

Divide the spaghetti squash among plates and spoon the meatballs and sauce overtop. Top with parmesan and basil.