This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own.

Buffalo Chicken Meatballs in a buttery sauce are so addictive, delicious, and easy to make.

I partnered with Minerva Dairy to show you how I create this recipe using their delicious butter.

6 generations of Butter Makers, Minerva Dairy is America’s oldest family-owned creamery. Also, this delightful butter is 85% butterfat, high-quality made from pasture-raised cow milk.

I would not only recommend this butter for sautéing, or to make your sauce richer, but for baking and just spreading on your morning toast as well. It is most definitely lusciously delicious! I must admit the Minerva Dairy Butter is one of the best.

Nonetheless, these spicy meatballs are fantastic when you serve them as an appetizer with ranch or blue cheese dressing, and some crunchy vegetables. Also, you could make the best meatball sandwich. We tried it and fell in love with each bite. Also, if you cannot find ground chicken you can substitute with ground turkey.

I tried it and it was just as good!

Tap here for more amazing recipes made with Minerva Butter

Anyways, I have decided to show you today how I made a fun and tasty appetizer platter these delicious meatballs.

This platter would be perfect when you have guests, of course, for potlucks or served for the big game, as well as quick and tasty bites for yourself.

If you make my Buffalo Chicken Meatballs, please tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

Yield: 16 Meatballs

Buffalo Chicken Meatballs

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Buffalo Chicken Meatballs in a buttery sauce are so addictive, delicious, and easy to make.

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Ingredients

• 1-pound ground chicken (or ground turkey)
• 1 large egg
• ¼ onion, minced
• 2 tablespoon fresh parsley, chopped
• ½ teaspoon garlic powder
• ½ tablespoon dried parsley
• ¼ cup Parmesan cheese, grated
• ¼ cup panko breadcrumbs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon oil

Buttery Sauce:

• 4 tablespoons butter
• 1 cup buffalo wing sauce

Optional Ingredients for the platter:

• 1 pack mini mozzarella cheese balls
• ½ block feta cheese
• 1 pack baby carrots
• Bunch of celery
• Snow peas
• Radishes
• English Cucumber
• ½ cup Ranch dressing
• ½ cup blue cheese dressing

Instructions

1. Preheat oven to 400°F.
2. Add onion, garlic, an egg, Parmesan cheese, breadcrumbs, herbs,
   and seasonings to a large bowl then stir with a fork to combine.
3. Add ground chicken then mix until combined, then drizzle a
   bit of oil – do not over-mix or meatballs will be tough. Divide chicken mixture
   into quarters, then each quarter into 4 balls, which gives you 16 meatballs.
4. Place meatballs onto a buttered cooling rack set on top of a
   baking sheet, then bake for 20 to 25 minutes.
5. Melt butter in a skillet over medium-high heat then add
   buffalo sauce and stir to combine.
6. Add cooked meatballs to the skillet then turn them around to
   coat in sauce.
7. Place a lid on top and turn heat to low to keep warm. The
   the sauce will get thicker.
8. Serves everything on the charcuterie board, a large plate,
   or a platter.

Notes

• Oil your hands with a bit of oil so the meatballs roll
  easier.
• You may use grill, or air-fryer to cook meatballs. Cooking
  time may vary.

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Cacio e Pepe Butternut Squash is one delicious, healthy and flavorful recipe. A perfect dish for your meatless Mondays or a quick weeknight dish if you wish to replace carblicious pasta.

Well, we all know that Cacio e Pepe, or in translation cheese and pepper, is a simple and delicious way to prepare a pasta dish. It is a pasta dish from modern Roman cuisine.

However, I say move over zoodles because there is a new sheriff in town.

I predict that this year we going to see more and more of butternut squash noodles.

Don’t get me wrong I love zoodles, but you could mix and match and add zoodles to butternut squash for extra nutrition and flavour.

That being said its perfect just the way it is especially if you love butternut squash.

You can serve it with any protein such as fish, poultry or meat, or tofu if you want a true meatless meal.

Anyhow, one fine afternoon I had this bowl of raw butternut squash noodles in my fridge. My husband picked up from the store just a few days before.

I would usually spiralize veggies myself, but I guess it was on sale and he got it for me.

He knows how much I love butternut squash. The only butternut squash dish that I never cared for is creamy butternut squash soup.

I do have a fantastic recipe for that soup, but I am just not a fan. Personally to me, it tastes like baby food.

You may also like:

+ THAI HUMMUS PIZZA WITH BUTTERNUT SQUASH AND VEGETARIAN SAUSAGES

+ BUTTERNUT SQUASH, BEANS AND ONIONS OVER MIXED GREENS – SALAD

+ ROASTED BUTTERNUT SQUASH

+ SWEET PUMPKIN PORRIDGE

+ MEDITERRANEAN PASTA SALAD

+ BUTTERNUT SQUASH SOUP

If you get inspired and make my Cacio e Pepe Butternut Squash recipe, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Happy Cooking!!!

Yield: Serves 4

Cacio e Pepe Butternut Squash

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Cacio e Pepe Butternut Squash is one delicious, healthy and flavorful recipe. A perfect dish for your meatless Mondays or a quick weeknight dish if you wish to replace carblicious pasta.

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Ingredients

• 5-6 cups butternut squash noodles (about 2 medium-size butternut squash)
• 2 to 3 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil, plus more for serving
• ¼ tsp kosher salt, or to taste
• 1/4 cup water
• 1 cup Pecorino Romano
• 1 teaspoon freshly ground black pepper, the best if you grind it yourself on the coarsest setting, plus more for serving
• ¼ cup Parmesan cheese for serving, if desired

Instructions

1. Spiralize squashes: Cut necks off squashes and cut each in half crosswise. Using a thin spaghetti blade in a spiral maker, spiralize squash chunks. If noodles are very long, trim with kitchen shears to the desired length. You may use store-bought butternut squash noodles if you wish.
2. In a large skillet on medium, melt butter and add olive oil. We are using butter even though it is not traditionally used because the butternut squash noodles are not pasta noodles so we need that extra creaminess that butter produces.
3. Add noodles and salt and cook, tossing occasionally, until tender, about 10 to 12 minutes at medium-high. Add water a bit at the time every few minutes. Note* For regular Cacio e Pepe you would use pasta water, so we are adding splashes of water to help with tenderizing or cooking these veggie noodles faster as well as for making cheese sauce taste better.
4. Remove skillet from heat and add Pecorino-Romano. as well as ground black pepper. Stir and toss vigorously until both ingredients are well incorporated into the butternut squash noodles. Toss in a drizzle of the olive oil and season with salt if needed.
5. Sprinkle some parmesan cheese when you serve it if you desire.

Notes

You may add zucchini noodles and mix with butternut squash noodles.

Prep time 10 minutes only if you going to spiralize butternut squash yourself. Cook time depends on the pan and the temperature you are cooking at. I like my skillet wide, and I cook at medium-high heat.

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When it comes to easy meals Ground Beef Stuffed Spaghetti Squash could not be easier. It does take a bit more time to complete it, but nothing hard at all. I promise! 

My family actually really enjoyed eating spaghetti squash. It is low carb, and keto-friendly, which we prefer.

Well, my family did make a little fun of me because it seems that I can’t stop talking about the Ketogenic diet.

Simple, delicious and low-carb meal

However, when they went on it I was laughing at them because they could not stop taking either. Keto is magical and pretty much the only diet that worked for me.

Jokes on the side, I loved preparing this one so much. Well, I could never think that the spaghetti squash tasted this good.

I mean, it is a squash and I was never a huge fan of it until I tried this one. To be honest, I only loved the oven-roasted squash drizzled with some maple syrup. Maybe, sprinkled with cinnamon and sugar.

I am talking about regular squash like butternut, but this one is savory and absolutely delightful.

My amazing friend, Andrea, of @nashvillemade on Instagram, told me to slice it this way and I never looked back again. It is just fantastic!

I know that many people slicing it in half and you can do that but the roasting time takes far more time and this way looks more like portion size and cooks faster. 

Want more tasty dinner ideas? Click here and check it out.

If you guys like this idea and Ground Beef Stuffed Spaghetti Squash, please Tag me on Instagram. @sandraseasycooking and of course, use hashtag #sandraseasycooking.

I would love to see and re-share your creations. Thank you so much in advance!

Yield: 4 Servings

Ground Beef Stuffed Spaghetti Squash

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Simple low carb meal idea.

Print

Ingredients

• 1 Medium Size Spaghetti Squash
• Generous Pinch of Salt and Ground Black Pepper
• A drizzle of Olive Oil

STUFFING

• 1/2 tablespoon Organic Ghee
• 1 pack Tennessee Pride Country Sausage No casting
• 1 Pound Ground Beef
• 2 Oz Cheddar Cheese (Per Squash Circle)
• 1 oz Swiss Cheese, or any other on hand (Per Squash Circle)
• 1 teaspoon Onion Powder
• 1/4 teaspoon salt or to taste
• 1/4 teaspoon Ground Black Pepper or to taste

Vegetable options:

• 1 Red Pepper sauteed
• 2 cup Broccoli Florets blanched or sauteed
• Salt and Pepper to taste*

Instructions

1. Preheat oven to 400F.
2. Heat the whole Spaghetti Squash in the microwave, if available, for 30 seconds to 1 minute. This way it is easier to slice it, however, it is not neccecery. You can just use a really sharp knife. Once sliced into about 2 inch thick slices, scoop out the seeds.
3. Season spaghetti squash with salt and pepper, then drizzle a bit of olive oil.
4. Place the squash in the single layer, and roast for about 25-30 minutes. The squash is done when you can easily insert a fork into the flesh and shred the flesh into spaghetti-like strands.
5. While waiting for the Spaghetti Squash to be baked or roasted, saute the meat; sausage and ground beef.
6. Heat the skillet to medium-high heat and add ghee to melt.
7. Saute Sausage and Ground beef, and add seasoning; salt, pepper, and onion powder. Cook until the meat is completely cooked through, for about 10 minutes.
8. Pull the spaghetti squash out of the oven and shred the flesh into spaghetti-like strands.
9. Add meat stuffing on top of the spaghetti-like strands, add cheese, shredded or slice it yourself, and place it back to the oven for an additional 10 minutes or until the cheese is completely melted.
10. Meanwhile, saute or blanch vegetable/s of your choice. I used broccoli and red peppers to add a bit of natural sweetness, but you may use any on hand.
11. Serve vegetables over the stuffed spaghetti squash and enjoy!

Notes

You can use any meat that you prefer or have. I used sausage and ground beef and it was delicious, but you may switch and use chicken and bacon, or just chicken. Even ground turkey would work.

In the case of vegetables, you can use whatever vegetables you wish. I loved this combo, especially red peppers for some natural sweetness to balance it out.

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