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Are you considering a September Whole30?

If you are considering doing a September Whole30, don’t worry you can still enjoy delicious meatballs and “pasta” while completing your Whole30. You will definitely want to add these sage and rosemary chicken meatballs to your list. Because these meatballs are locked and loaded with flavor and pair very nicely with spaghetti squash “pasta.”

How to make your spaghetti squash in your instant pot:

Now if you all are familiar with spaghetti squash, you know the struggle is real when it comes to cutting your spaghetti squash right? The instant pot method of cooking it will forever change the way you make your spaghetti squash and won’t leave you battling with the knife and spaghetti squash.

Steps for cooking spaghetti squash:

  1. Add about 1 cup of water to instant pot
  2. Place the trivet into the instant pot
  3. Pierce your spaghetti squash with a knife all over
  4. Add your spaghetti squash onto the trivet
  5. Close your instant pot, seal valve
  6. Set your instant pot to manual, high pressure for 2o minutes, and once done release the pressure
  7. Carefully transfer to a cutting board, cut into half, scoop out the seeds, and with a fork create your “pasta.”

How to make the meatballs:

The meatballs are super simple to prepare and the nice thing about these is they are freezer friendly too. You are going to add your diced onions, sage, and ghee to a pan and sauté for a few minutes. You want to get the onions and sage nice and caramelized because it will add such a delicious flavor to the meatballs. Then add everything to the ground chicken, mix, and form into meatballs.

How to cook your meatballs:

There are various ways you can cook your meatballs including; pan frying with ghee in a cast iron skillet for a few minutes, baking, or air frying. I went with the air frying method and they turned out crispy on the outside and nice and juicy in the inside.

Sage and Rosemary Chicken Meatballs With Spaghetti Squash Pasta

Makes 12 meatballs


Sage and rosemary chicken meatballs

  • 1 lb ground chicken
  • 1/3 cup diced onion
  • 1/4 cup diced sage
  • 2 Tbsp fresh rosemary
  • 1 Tbsp minced garlic
  • 1/4 tsp turmeric
  • 1/4 tsp smoked paprika
  • 1/4 tsp cumin
  • Salt and pepper to taste
  • 2 Tbsp Fourth and Heart California Ghee sub any oil you use

Instant Pot Spaghetti Squash

  • 1 cup water
  • Spaghetti squash
  • 1 cup marinara sauce


Sage and rosemary chicken meatballs

  • Heat pan with ghee
  • Add onions and sage and sauté until caramelized (about 5 minutes)
  • Let onions cool
  • Add to ground chicken with fresh rosemary, minced garlic, and seasonings
  • Mix
  • Add to air fryer cook 370 for about 11-13 minutes
  • Or pan fry with oil for a few minutes each side

Instant Pot Spaghetti Squash

  • Add your water to instant pot
  • Add your trivet
  • Pierce your spaghetti squash all over with a knife
  • Add spaghetti squash to instant pot
  • Close, seal valve, set to high pressure for 20 minutes
  • Release pressure and carefully remove from instant pot
  • Cut in half, with a fork create “pasta”
  • Add spaghetti squash and tomato sauce to a pan and saute for a few minutes