We eat a lot of ground beef as it is one of the more frugal cuts of local meat I can buy. As such, I am always coming up with new ways to enjoy it. We just recently were able to add eggs back into my two year old’s diet as she outgrew an egg allergy, so we are having a lot of fun with meatballs and meatloaves, as I never perfected beef ones egg free.
I have been playing around with a few different kids, which my kids (and by “kids” I mean kids at heart too) really appreciate as meatballs are so much fun especially with a dip.
Since I am a loyal lover of fall, I always have squash puree around. Usually butternut squash that I make the
lazy easy way. I thought, why not add some of that in?
While I am not going to say these are a good way to get in a large amount of veggies, I figure a little bit of vegetables in lots of places goes a long way. So, the squash went in there for added nutrition, moisture, and to make it them easily gluten free (they replace bread crumbs or soaked bread).
Simply flavored with garlic, rosemary (a very hearty fall herb), and black pepper they are simple addition to my fridge. I make a large batch at once that I can easily add to meals through out the week.
To add a considerable amount more of the squash goodness, I’ll even serve it with a squash puree (for adults) or dip (for the kids). Which happens to be the same mixture of just salt, squash, and sour cream.
Is it obvious I like easy yet? Hey! I have three little kids.
Debra Worth is probably in the kitchen with her kids cooking up something allergy friendly to post on her blog Worth Cooking – where allergy friendly meets delicious and nutritious.
Rosemary Squash Meatballs with Squash Puree
- 2 pound butternut squash
- 1/4 cup SOUR CREAM, LIGHT
- 1 teaspoon salt
- Preheat the oven to 400° F.
- Peel all squash, remove the seeds, cut into 1 inch cubes. Place on a baking sheet and roast for 25 minutes. Check to be sure it is really tender. Remove from oven, allow to cool. Place in food processor to puree.
- Mix together ground beef, 3/4 cup squash puree, egg, salt, garlic, rosemary, and black pepper. (If you prefer, you can use less rosemary for those who prefer milder flavors).
- Make into small 1 1/2″ balls (approximately 1 ounce each) and bake on a baking sheet (or you can use a mini muffin pan for better shape retention).
- Bake for 12-14 minutes until no longer pink in the center.
- For the squash puree: mix together the remaining squash puree (should be approximately 2 cups), sour cream, and salt in a small pan. Gently heat until warm.
- Top meatballs with sauce and enjoy!
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie