Low Iodine Basil-Parsley Turkey Meatballs with Roasted Butternut Squash

Total time1 hr

Prep time20 min

Cook time40 min

Low Iodine Basil-Parsley Turkey 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 salt

For the meatballs

1 lb ground turkey
⅓ cup gluten free breadcrumbs
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
3 tbsp fresh basil, finely chopped
3 tbsp fresh parsley, finely chopped
½ tsp dried oregano
½ tsp salt
1 tbsp olive oil

For the pan sauce

1 cup chicken broth
1 tbsp apple cider vinegar
1 tsp fresh thyme leaves

For serving

1 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the butternut squash cubes with 2 tbsp olive oil and 1/2 tsp salt on a large rimmed baking sheet, spreading them in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the edges are golden and a fork slides in without resistance.
2
While the squash roasts, combine the ground turkey, gluten free breadcrumbs, egg, basil, parsley, oregano, and 1/2 tsp salt in a large mixing bowl. Mix with your hands until just combined — do not overwork. Roll into balls about 1.5 inches in diameter (roughly 18–20 meatballs).

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