Low Sodium Ginger-Turmeric Beef Meatballs with Butternut Squash

Total time1 hr

Prep time20 min

Cook time40 min

Low Sodium Ginger-Turmeric Beef Meatballs with Butternut Squash

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Ingredients

4 servings

For the meatballs

1 lb ground beef (80/20)
Kroger Ground Beef 80/20 Simple Truth 80% Lean Natural Ground Beef Harris Teeter Premium 80% Lean Ground Beef SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Kroger 80/20 Ground Beef
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1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
2 tbsp fresh parsley, finely chopped
½ tsp dried thyme
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 large egg
3 tbsp rice flour

For the squash

1 medium butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch cubes
2 tbsp olive oil, divided
½ tsp ground turmeric
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the broth

2 cups chicken broth
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
1 tbsp apple cider vinegar
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the butternut squash cubes with 1 tbsp of the olive oil, 1/2 tsp turmeric, and 1/4 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 the cubes are tender when pierced with a fork.
2
While the squash roasts, combine the ground beef, grated ginger, 1 tsp turmeric, parsley, dried thyme, 1/2 tsp salt, egg, and rice flour in a large mixing bowl. Mix with your hands until just combined — do not overwork. Divide and roll into about 18–20 meatballs, roughly 1.5 inches in diameter.

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