Jow - Recipe: Pork meatballs with mashed squash

Pork meatballs with mashed squash

From young to old, this dish will please everyone!

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

Utensils

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

recipe

Red kuri squash (potimarron)

Step 1

Wash, peel and cut the butternut squash into cubes.

Step 2

Add the cubed squash to a large pot of boiling water. Lower heat to medium and cook for 20 minutes.

Shallot

Step 3

While the squash is cooking, peel and chop the shallots. Set aside.

Parsley (fresh)

Step 4

Chop the parsley and set aside.

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

Step 5

Remove the sausage from its casings and add to a large bowl. Add the chopped shallots and parsley, an egg and 1/2 tablespoon of flour per person. Season with salt & pepper and mix well with your hands.

Flour (all-purpose)

Step 6

Form the sausage into balls and coat in the remaining flour. Set aside.

Red kuri squash (potimarron)

Step 7

Drain the squash and add it back to the pot. Add a dab of butter, salt & pepper. Mix well until smooth using an immersion blender. Leave on low heat while the sausage is cooking. Note: If you don't have an immersion blender, add to a food processor.

Sausage meat

Step 8

Heat a couple tablespoons of olive oil in a pan on medium-high heat. Add the meatballs and brown on all sides for about 10 minutes or until cooked throughout.

Parsley (fresh)

Step 9

Serve the meatballs with the mashed squash. Add some chopped parsley and enjoy!

Nutrition facts

Average estimated amount for one serving

Energy825 cal.
Fat63g
Carbohydrates42g
Protein29g

On average, one serving of the recipe "Pork meatballs with mashed squash" contains 825 Energy, 63 g of Fat, 42 g of Carbohydrates, 29 g of Protein.

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