Sausage Meatballs with Squash Purée

This dish does not disappoint. Serve with confidence!

Victoire
Victoire

5 minutes

Prep time

20 minutes

Cook time

706 cal.

Per serving

Ingredients

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 (ground)

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 (ground)

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 (ground)

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.
Fat43 g
Carbohydrates69 g
Protein20 g
Fiber6 g

On average, one serving of the recipe "Sausage Meatballs with 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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Sausage Meatballs with Squash Purée
Easy