Stuffed Alberta Lamb Meat Balls on a Bed of Basil, Tomato and Spaghetti Squash

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2 lbs. ground Alberta Lamb

1 cup fresh white bread crumbs

2 cloves of garlic - minced

1 egg, whisked

1 tsp. chili garlic paste

fresh herbs - chopped

salt & pepper

100 g. bococcini cheese

1 lg. spaghetti squash, steamed

¼ cup butter

basil - julienned

1 ripe tomato - diced

salt & pepper

fresh parmesan cheese - grated


  1. Mix first five ingredients. Form into 4 or 5 portions. Push a piece of cheese into centre of each ground lamb portion. Form into smooth meat balls.
  2. Bake in 375°F oven for 20 minutes until cooked through.
  3. Toss in pan steamed spaghetti squash with butter, basil, tomato and salt and pepper until incorporated and heated through.
  4. Divide squash mixture among plates and top with meatballs. Garnish with more fresh basil and fresh grated parmesan cheese.

Ground Oven/Slow-Cooker

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522