Fish Free Rosemary-Garlic Turkey 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 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - ⅓ cup gluten free breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- ½ tsp salt
- 1 tbsp olive oil
For the pan sauce
- 1 cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp apple cider vinegar
- 1 tsp fresh rosemary, finely chopped
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). On a large rimmed 18×13-inch baking sheet, toss the butternut squash cubes with 2 tbsp olive oil and 1/2 tsp salt until evenly coated. Spread in a single layer and roast for 15 minutes, until the edges begin to turn golden.
- 2
While the squash roasts, combine the ground turkey, gluten free breadcrumbs, egg, minced garlic, 2 tbsp chopped rosemary, thyme leaves, and 1/2 tsp salt in a large mixing bowl. Mix with your hands until just combined — do not overwork. Divide and roll into 18–20 meatballs, about 1.5 inches in diameter.
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