Eosinophilic Esophagitis Friendly Rosemary-Garlic Beef Meatballs with Butternut Squash

Total time55 min

Prep time20 min

Cook time35 min

4.6

(10)

Eosinophilic Esophagitis Friendly Rosemary-Garlic Beef Meatballs with Butternut Squash

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Ingredients

4 servings

For the 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 beef (85% lean)
3 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh parsley, finely chopped
¼ cup gluten free breadcrumbs
1 large egg
Chef's tip
For 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.
¾ tsp salt
1 tbsp olive oil

For the pan sauce

1 cup chicken broth
1 tbsp apple cider vinegar
1 tsp fresh rosemary, finely chopped

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the butternut squash cubes with 2 tbsp olive oil and 1/2 tsp salt on a large rimmed baking sheet, spreading them in a single layer. Roast for 20 minutes, until the edges are golden and the cubes are just tender when pierced with a fork.
2
While the squash roasts, combine the ground beef, minced garlic, 2 tbsp rosemary, 2 tbsp parsley, gluten free breadcrumbs, egg, and 3/4 tsp salt in a large mixing bowl. Mix with your hands until just combined — do not overwork. Roll into balls about 1 1/2 inches in diameter (you should get about 18–20 meatballs).

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