Nickel Allergy Friendly 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
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 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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