Nickel Allergy Friendly Rosemary-Garlic Lamb Meatballs with Roasted Butternut Squash

Total time55 min

Prep time20 min

Cook time35 min

Nickel Allergy Friendly Rosemary-Garlic Lamb Meatballs with Roasted Butternut Squash

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
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
Ingredient note
Herbs 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.
¼ cup fresh parsley, finely chopped
1 egg
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).

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!