Meatballs and Mashed Squash

Ingredients

• Ground Beef150 g
• Garlic1/2 clove (2 g)
• Carrot1/4 medium (15 g)
• Breadcrumbs1 tablespoon (14 g)
• Winter Squash1.5 cup (240 g)
• Oil2 teaspoon (7 ml)
• Nutmeg1 pinch (1 g)

Instructions

1. 1

   Step 1

   Peel and dice the squash. Place in a pot with barely enough water (2 to 3 times the amount of breadcrumbs).

2. 2

   Step 2

   Bring to medium heat and boil for 10-15 minutes. Remove, drain and set aside.

3. 3

   Step 3

   Separately, in a bowl mix the ground beef with the minced garlic, grated carrot, breadcrumbs, salt and pepper. Optional: Add chopped parsley.

4. 4

   Step 4

   Mix well until everything is combined and shape the meatballs. Refrigerate.

5. 5

   Step 5

   Heat a pan over medium-high heat. Once heated, pour half of the oil and add the meatballs.

6. 6

   Step 6

   Cook over medium heat for approximately 10 minutes or until browned. Check that they are cooked inside and remove.

7. 7

   Step 7

   Once the squash is done, remove and drain. Mix with nutmeg, remaining oil, salt and pepper. Mash until creamy.

8. 8

   Step 8

   Serve the mashed squash with the meatballs hot on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Meatballs and Mashed Squash can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.