This latest version might be my favorite yet!
This inspiration lies in some of my favorite fall ingredients…
These actually weren’t butternut squash. They were Honey Nut squash I found at the Twin Oaks booth at our market. But since Honey Nut is probably hard to find, Butternut will do just fine.
The toasty pecans add a really great crunch!
Like the other meatball recipes, this one just involves mixing things in a bowl, forming balls and baking.
I made the meatballs smaller this time so there would be more per plate. If you make smaller balls expect to get nearly 30 out of the recipe. Large balls will yield closer to 24. I made a section of them pecan-free for Mazen. He loves them, although I still do cut them into smaller pieces for him.
We served them with squash and roasted zucchini – gotta make hay while the sun shines use the oven while it’s hot!
by Kath Younger
Keywords: bake entree butternut squash beef Thanksgiving Weeknights fall winter
Ingredients (24 large or 30 small balls)
- 1 pound ground beef (or turkey)
- 2 eggs
- 3/4 cup mashed butternut squash
- 1/2 cup Parmesan cheese
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 clove garlic, minced
- 1/2 cup pecans, chopped
- Preheat oven to 425*
- Place chopped pecans on a sheet pan and toast for about 3-5 minutes, keeping careful watch that they don’t burn.
- Beat eggs in the bottom of a mixing bowl.
- Add meat, Parmesan, butternut, garlic, spices and salt and mix to combine.
- Add pecans.
- Form into balls and arrange on a baking sheet.
- Bake for 25 minutes, or until balls begin to brown and the middle is done per a meat thermometer.
Next I’m going to try them with pumpkin : ) Let me know if you do!