Low Sugar Herb Lamb 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 ½ lb ground lamb
- ¼ cup fresh basil leaves, finely chopped
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp salt
- 1 tbsp olive oil
For the broth
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- 2 sprigs fresh thyme
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the butternut squash cubes on a large rimmed baking sheet, drizzle with 2 tbsp olive oil, and sprinkle with 1/2 tsp salt. Toss to coat evenly, then spread 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 lamb, chopped basil, chopped parsley, dried oregano, ground cumin, and 1/2 tsp salt in a large mixing bowl. Mix with your hands until the herbs are evenly distributed throughout the meat — do not overwork. Divide and roll the mixture into 18–20 meatballs, each about 1 1/2 inches in diameter.
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