Paleo Ginger-Turmeric Lamb Meatballs with Butternut Squash
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground lamb
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped
- ½ tsp salt
- 1 tbsp olive oil
For the squash and broth
- 1 small butternut squash (about 1.5 lb), peeled, seeded, and cut into 1-inch cubes
- 1 tbsp olive oil
- ½ tsp salt
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the butternut squash cubes with 1 tbsp olive oil and 1/2 tsp salt on a large rimmed baking sheet, spreading them in a single layer. Roast for 20–25 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 lamb, 1 tbsp grated ginger, 1 tsp turmeric, parsley, cilantro, and 1/2 tsp salt in a mixing bowl. Mix with your hands until just combined — do not overwork. Roll into balls about 1.5 inches in diameter (you should get 16–20 meatballs).
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