Vegan Basil-Parsley Turkey Meatballs with Roasted Butternut Squash
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Learn more →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
- ½ tsp salt
For the meatballs
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - ⅓ cup gluten free breadcrumbs
- 1 large egg
Chef's tipFor 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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