Creamy butternut squash turkey meatballs
This recipe is GORGEOUS and it is my take on Swedish meatballs. It came together from what I had in the fridge but it’s definitely going to become a staple now
Ingredients (4-5 people):
750g turkey thigh mince
2 slices bread
1 onion, quartered
2 cloves garlic, halved
1/2 a butter nut squash, cubed
Large Handful fresh parsley, finely chopped
Large handful Parmesan, grated
300ml creme fraiche
1 chicken stock cube
1 tbsp corn flour
1. Put your squash with 1tbsp of veg oil, salt and pepper onto a tray and roast for 45 mins at 200 degrees, turning after 25 mins.
2. Whilst that’s cooking, blend your bread to breadcrumbs and put into a bowl. Then blend your onion and garlic together and mix well with the bread crumbs. Leave for 10 mins.
3. After 10 mins, add your parsley (leaving a quarter remaining for garnish and the sauce). Add the egg, 3/4 of the Parmesan and about 2 tsp salt and a few grinds of pepper. Mix well with your hands until combined.
4. Fry a little bit of the mixture in a pan until cooked, then taste it. Add more salt and pepper if needed. Once you’re happy with the taste make your mixture into balls, about 3/4 of a golf ball size (it doesn’t really matter what size they are).
5. Fry them in a hot large pan with 2tbsp of oil in batches, until they are browned on each side. When the final batch is done, add them all back into the pan. Add the squash from the oven, and 300ml water with the stock cube.
7. Simmer for 5 mins, then add the creme fraiche. Mix the cornflour with 2 tbsp water in a mug. Add salt and pepper to the pan, and Parmesan and most of what’s left of the parsley. To thicken the mixture, slowly add the cornflour mixture and simmer until the sauce is the desired thickness. Serve with wild rice and parsley ontop!