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With the cooler weather coming I’ve been craving comfort foods that won’t upset my sensitive tummy. These butternut squash meatballs were the perfect answer. Loaded with flavor, moist, and are hiding lots of nutrients if you have some picky eaters! They heat up well for leftovers and, therefore, make the perfect meal prep lunch.
Ingredients:
- Medium/Large Butternut Squash
- 1lb of ground beef
- 1/2 tsp each of the following: rosemary, thyme, oregano, basil
- 1 tsp salt
- 1 egg*
What I used for this recipe:
Instructions:
- Slice butternut squash long ways and scoop out seeds. Place upside down on baking sheet with water covering bottom of pan.
- Roast squash for 1 hour on 350 degrees. Let cool.
- Combine butternut squash and 1 pound of ground beef in large bowl.
- Add rosemary, thyme, oregano, basil, salt and egg. Mix well.
- Shape meatballs and place in a baking dish.
- Bake on 375 degrees for approximately 30 minutes flipping once.
- Enjoy your butternut squash meatballs!
Ideas:
- Serve over spaghetti squash or cassava noodles
- Add over sautéed kale with olive oil and salt to taste
- Works great for lunch meal prep with some fresh veggies
Diet: Dairy Free, Gluten Free, Nut Free, Paleo, Whole 30, Low FODMAP
* Omit egg for AIP or egg free. The meatballs will not hold together quite as well but they are still delicious if you cannot tolerate egg.
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I'd love to hear how you enjoyed it in the comments below ❤️
