Beef Meatballs with Roasted Butternut Squash

Recipe:

Ingredient Notes:

• Ground meat. By and large, these meatballs will work with almost any ground meat – ground beef, pork, a beef-pork blend, or ground turkey. If you are using pork or turkey, I recommend adding 1/2 teaspoon of sweet paprika for a deeper, richer flavor.
• Squash. For this dish, it’s best to choose a squash with a vibrant color, rich flavor, and dense, non-watery flesh. Butternut squash is the ideal choice here.
• Onion. A standard yellow onion is all you need. If you don’t have one, red onion works just fine.
• Eggs. The meat mixture calls for one standard medium-to-large egg (weighing about 50-55 g out of the shell). If you prefer, you can use an equivalent amount of egg whites instead.
• Garlic. Fresh minced garlic gives the best punch of flavor in the meat mixture. If you’re out of fresh garlic, you can swap in 1/2 teaspoon of garlic powder, though the flavor will be a bit more subtle.

Let’s start cooking!

Cut the squash into 2-cm cubes. Arrange the cubes on a greased baking sheet. Drizzle with vegetable oil and season with salt, sugar, and pepper to taste.

Bake in a preheated 200°C (390°F) oven for 15-20 minutes.

Finely chop the onion and garlic. Place them in a bowl with the ground meat and egg.

Season with salt and pepper, then mix well. Shape the mixture into 16 small balls.

Sauté the meatballs in vegetable oil over high heat until golden brown on all sides, about 5-7 minutes.

Transfer the meatballs to a baking sheet with the squash. Stir and bake for another 10 minutes.

Serve.

Enjoy!

This Beef Meatballs with Roasted Butternut Squash recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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