This recipe is incredibly simple, but packed with flavor! Tender turkey meatballs are served over a sweet butternut squash mash, and topped with a beef gravy for a savory kick.
Ingredients:
For the meatballs:
1 package lean ground turkey
2 eggs, beaten
1/2 cup whole wheat breadcrumbs
1/2 onion, minced
1/4 cup grated parmesean
2 tbsp worcestershire
salt and pepper, to taste
1 tsp red pepper flakes
1 tsp oregano
1 tsp parsley
1 tsp garlic powder
1 tsp basil
For the gravy:
4 cups of beef bone broth
2 tablespoons organic butter
2 tablespoons whole wheat flour
1/2 cup whipped cream cheese
Same spices as listed for the meatballs
For the butternut mash:
1 medium butternut squash
salt and pepper to taste
2 tablespoons brown sugar
1 tablespoon cinnamon
2 tablespoons organic butter
1/4 cup organic milk of choice (cow, almond, goat, etc.)
Instructions:
Preheat the oven to 350F.
Peel and chop the squash into cubes, sprinkle with salt and pepper, then place in a large oven safe dish with about 1 inch of water on the bottom and sealed tight with tin foil. Bake for 1 hour.
Combine all ingredients for meatballs in a large bowl, mix thoroughly and roll into small/medium sized meatballs. Place on a prepared baking sheet (tin foil with Evoo spray) and wait until the squash has 30 minutes remaining, then place in oven.
While meatballs and squash are cooking, heat butter over medium low heat. Add flour to create a roux. Quickly add bone broth and spices, let simmer for 25 minutes on low. With 5 minutes remaining on the oven, add whipped cream cheese and whisk until well combined. Continue to let simmer for another 5 minutes.
Once time is up, remove turkey meatballs and make sure internal temperature is 160F. Remove squash, strain remaining water, and add to a large bowl with the rest of the mash ingredients. Whip until well combined. Take the sauce off the heat and let cool while prepping mash.
Serve the mash, topped with the meatballs and gravy. Garnish with parsley and ENJOY!
With love,
Brie