Nickel Allergy Friendly Basil-Parsley Beef Meatballs with Roasted Butternut Squash

Total time55 min

Prep time20 min

Cook time35 min

Nickel Allergy Friendly Basil-Parsley Beef Meatballs with Roasted Butternut Squash

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Ingredients

4 servings

For the roasted squash

1 medium butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch cubes
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp fine sea salt

For the meatballs

1 lb ground beef (80/20)
⅓ cup gluten free breadcrumbs
1 large egg
¼ cup fresh basil leaves, finely chopped
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
¼ cup fresh flat-leaf parsley, finely chopped
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp fine sea salt
1 tbsp olive oil

For the pan sauce

1 cup chicken broth
1 tbsp apple cider vinegar
1 tsp arrowroot starch

For serving

1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). On an 18×13-inch rimmed baking sheet, toss the butternut squash cubes with 2 tbsp olive oil and 1/2 tsp salt until evenly coated. Spread in a single layer, leaving space between pieces.
2
Roast the squash on the center rack for 20 minutes, until the undersides are golden and beginning to caramelize. Flip the pieces and push them to one side of the pan to make room for the meatballs.

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