Eosinophilic Esophagitis Friendly Rosemary-Garlic 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
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh oregano, finely chopped
- ¼ cup fresh parsley, finely chopped
- 1 egg
Chef's tipFor 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. - ¼ cup gluten free breadcrumbs
- ¾ tsp salt
For searing
- 1 tbsp olive oil
For the broth finish
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- 2 sprigs fresh rosemary
For serving
- 2 tbsp fresh 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 arrange in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the edges are golden and the squash is tender when pierced with a fork.
- 2
While the squash roasts, combine the ground lamb, minced garlic, chopped rosemary, oregano, parsley, egg, gluten free breadcrumbs, 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 18–20 meatballs).
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