Spicy Lamb Meatballs With Spaghetti Squash and Coconut Curry

I’m not going to lie. This is probably one of the best meals I have EVER made!!!

Not only was it super easy, fast, loaded with spices, wonderfully flavorful, and visually appealing but the whole family loved it and gobbled it up. It was a huge win, considering it was spur of the moment and improvised with eight items I had on hand.

This easy weeknight meal will be going into the steady rotation from here on out.

If You Love Garlic, You Will Adore My Spicy Lamb Meatballs.

These meatballs are so simple with just five common ingredients and they roast up perfectly in the oven in 20 minutes.

Spaghetti Squash Was Meant for Coconut Curry.

This is just a match made in food heaven. The creamy spiciness of the coconut curry perfectly coats and sweetens the squash. So simple, so good!

Preparing the Meatballs and Squash

Preheat your oven to 350°F.  Line a baking sheet with parchment paper. Cut the spaghetti squash lengthwise and remove the seeds. Place the squash cut-side down on the baking sheet and roast it until it’s fork tender, about 1 hour.

While the squash is roasting mix the lamb, garlic, cilantro, salt, and pepper together. Line another baking sheet with parchment and roll out 12 equal meatballs. Bake the meatballs for 20 minutes until they are just starting to brown.

While the meatballs bake, combine the coconut milk, curry powder, and salt in a pan over medium-low heat. Let the mixture reduce while stirring occasionally until it’s thickened and coats the spoon.

Using a fork, shred the hot spaghetti squash flesh into bowls or plates for serving. Spoon some coconut curry sauce over each portion. Place several meatballs on top and garnish the plate with fresh cilantro. DIG IN!

Spicy Lamb Meatballs With Coconut Curry Spaghetti Squash

Yield: 4

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

A rich coconut curry sauce perfectly coats roasted spaghetti squash and easy garlicy lamb meatballs!

Print

Ingredients

• 1 pound ground lamb
• 1/2 cup chopped fresh cilantro
• 2 to 3 tablespoons fresh minced garlic
• 1 1/2 teaspoons sea salt
• 1 teaspoon pepper
• 1 large spaghetti squash
• 1 can coconut milk
• 2 tablespoons curry powder
• 1/2 teaspoon sea salt

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper. Cut the spaghetti squash lengthwise and remove the seeds. Place the squash cut-side down on the baking sheet and roast it until it's fork tender, about 1 hour.
2. While the squash is roasting mix the lamb, garlic, cilantro, salt, and pepper together. Line another baking sheet with parchment and roll out 12 equal meatballs. Bake the meatballs for 20 minutes until they are just starting to brown.
3. While the meatballs bake combine the coconut milk, curry powder, and salt in a pan over medium-low heat. Let the mixture reduce while stirring occasionally until it's thickened and coats the spoon.
4. Using a fork, shred the hot spaghetti squash flesh into bowls or plates for serving. Spoon some coconut curry sauce over each portion. Place several meatballs on top and garnish the plate with fresh cilantro. DIG IN!