Pork Meatballs over Squash Purée

This dish does not disappoint. Serve with confidence!

Victoire
Victoire
5 minutesPrep time
20 minutesCook time
706 cal.Per serving

Utensils

Stovetop, Frying pan, Pot (small), Immersion blender, Colander

recipe

Butternut squash

Step 1

Wash, peel & scoop out the seeds of the squash. Cut the squash into cubes.

Butternut squash

Step 2

Add the squash cubes to a pot of boiling water. Cook over medium-low heat for 15 min, or until fork-tender.

Shallot

Step 3

While the squash is cooking, peel & mince the shallot. Set aside.

Parsley (fresh)

Step 4

Chop the parsley & set aside.

Egg
Flour (all-purpose)
Parsley (fresh)
Shallot
Sausage meat

Step 5

Remove the sausage from its casings (if necessary) & add to a bowl. Add the shallot, parsley, egg & 1/2 tbsp of flour (per person). Season with salt & pepper. Mix well with your hands.

Flour (all-purpose)
Sausage meat

Step 6

With your hands, roll the sausage mixture into balls. Coat each meatball with the remaining flour. Set aside.

Butternut squash

Step 7

Drain the butternut squash in a colander. With an immersion blender, food processor or blender, purée the squash with a couple dabs of butter. Season with salt & pepper.

Sausage meat

Step 8

Heat a drizzle of olive oil in a pan over medium-high heat. Add the meatballs & brown on all sides for about 10 min total, or until cooked through.

Parsley (fresh)

Step 9

Serve the meatballs over the squash purée. Garnish with parsley & a drizzle of oil. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy706 cal.
Fat43g
Carbohydrates69g
Protein20g
Fiber6g

On average, one serving of the recipe "Pork Meatballs over Squash Purée" contains 706 Energy, 43 g of Fat, 69 g of Carbohydrates, 20 g of Protein, 6 g of Fiber.

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Pork Meatballs over Squash Purée
Easy