Low Iodine Rosemary-Garlic Turkey Meatballs with Butternut Squash

Total time55 min

Prep time20 min

Cook time35 min

Low Iodine Rosemary-Garlic Turkey 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
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
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½ tsp salt

For the meatballs

1 lb ground turkey
⅓ 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.
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
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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