Stovetop, Frying pan, Pot (small), Immersion blender, Colander
Wash, peel & scoop out the seeds of the squash. Cut the squash into cubes.
Add the squash cubes to a pot of boiling water. Cook over medium-low heat for 15 min, or until fork-tender.
While the squash is cooking, peel & mince the shallot. Set aside.
Chop the parsley & set aside.
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.
With your hands, roll the sausage mixture into balls. Coat each meatball with the remaining flour. Set aside.
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.
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.
Serve the meatballs over the squash purée. Garnish with parsley & a drizzle of oil. Enjoy!
Average estimated amount for one serving
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.