Eosinophilic Esophagitis Friendly Ginger-Turmeric Beef Meatballs with Butternut Squash
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground beef (80/20)
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 2 tbsp fresh parsley, finely chopped
- ½ tsp dried thyme
- ½ tsp salt
- 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 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
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
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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