We eat a ton of ground hamburger as it is one of the more thrifty cuts of nearby meat I can purchase. All things considered, I am continually concocting better approaches to appreciate it. We just as of late could include eggs once more into my two year old’s eating routine as she exceeded an egg sensitivity, so we are having a considerable measure of fun with meatballs and meatloaves, as I never culminated hamburger ones egg free.

Since I am an unwavering sweetheart of fall, I generally have squash puree around. Typically butternut squash that I make the languid simple way. I thought, why not include some of that in?

While I am not going to state these are a decent approach to get in a lot of veggies, I figure a smidgen of vegetables in loads of spots goes far. Along these lines, the squash went in there for included nourishment, dampness, and to make it them effortlessly gluten free (they supplant bread scraps or doused bread).

Basically enhanced with garlic, rosemary (an exceptionally healthy fall herb), and dark pepper they are basic expansion to my cooler. I make an extensive bunch on the double that I can without much of a stretch add to dinners consistently.

To include a significant sum a greater amount of the squash goodness, I’ll even serve it with a squash puree (for grown-ups) or plunge (for the children). Which happens to be a similar blend of simply salt, squash, and sharp cream.

Is it evident I like simple yet? Hello! I have three little children.

Rosemary Squash Meatballs with Squash Puree

  • 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
  1. Preheat the oven to 400° F.
  2. 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.
  3. 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).
  4. 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).
  5. Bake for 12-14 minutes until no longer pink in the center.
  6. 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.
  7. Top meatballs with sauce and enjoy!