Print Recipe

Rosemary Squash Meatballs with Squash Puree

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: Rosemary Squash Meatballs with Squash Puree
Servings: 4
Calories: 490kcal


  • 2 pound beef, ground, 95% lean
  • 1 pound butternut squash
  • 2 large egg
  • 2 teaspoon salt
  • 2 clove garlic
  • 3/4 teaspoon rosemary, dried
  • 1/4 teaspoon black pepper, ground

Serve With

  • 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!


Calories: 490kcal | Carbohydrates: 41g | Protein: 57g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 234mg | Sodium: 1977mg | Fiber: 7g | Sugar: 8g