Turkey Fennel Meatballs with Butternut Squash Sage Sauce
Recipes

Turkey Fennel Meatballs with Butternut Squash Sage Sauce

In the words of Snooki: Meatball Power!!!

Recipe By Madison Skye | @madisonjskye

Ingredients

32 oz of ground turkey 

1 small fennel bulb, chopped finely 

3 garlic cloves, minced 

3 tbsp ghee 

1 tsp of fresh sage, minced 

1 tsp thyme, minced 

½ tsp of fresh rosemary, minced 

1 tsp sea salt black pepper, to taste 

Frizzle

For the Sauce

1 butternut squash 

16 oz of unsweetened coconut milk 

5 garlic gloves 

Pinch of salt 

Pinch of brown sugar 

Black pepper, to taste 

4-5 fresh sage leaves

Instructions

Active Time: 30 Minutes

Full Time: 1 Hour

1

Preheat the oven to 450°F. Peel, chop, and core your butternut squash, cutting it into rough cubes. Spread on a baking sheet and season with salt, pepper, and a pinch of brown sugar. Roast for about 30 minutes, or until soft and lightly caramelized.

2

In a medium pot over medium heat, drizzle in your Frizzle and add minced garlic. Stir until fragrant and golden. Add the roasted squash, coconut milk, sage, salt, and black pepper to the pot. Using a hand blender, blend until smooth and creamy. Keep on low heat until ready to serve.

3

In a large bowl, combine all the meatball ingredients and mix well (hands work best!) Form into small balls and place on a parchment-lined baking sheet.

4

Heat Frizzle in a large skillet over medium-high heat. Add the meatballs and cook for about 5 minutes, turning to brown all sides. Include extra sage leafs, garlic cloves or fennel seeds in the oil, for extra flavor if desired! Add a splash of water, cover, and cook for 3 more minutes, until the meatballs reach 165°F.

5

To serve, spoon the sauce over the meatballs and finish with freshly grated parmesan, if you’d like. Enjoy!