Place ground chicken and all ingredients in a bowl.
Knead mixture together by hand until evenly combined. Do not over mix. Depending on what ground chicken you used, you may have to add more Pork Panko if your mixture is overly wet.
Form mixture into 1-inch balls. Use an ice cream scoop to make uniform spheres.
Cut spaghetti squash in half length-wise. Using a spoon, scoop out seeds & stringy bits.
Place 2 tbsp of butter in and sprinkle salt on each half of squash.
Cook meatballs on Bull Grill until they have reached an internal temp of 165 degrees.
Cook squash on grill using indirect heat at roughly 400 degrees for 30-40 minutes or until it has become al dente.
Use a fork to gently remove the squash from its skin.
Place spaghetti squash in a bowl and top with sauce and meatballs
