High Fructose Corn Syrup Free Rosemary-Garlic Beef Meatballs with Butternut Squash
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Learn more →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
- 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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