Penn Herb Wellness Guide
Harvest Meatballs
Kath Younger
Cheesy butternut meatballs—perfect for dinner on a fall evening!
Ingredients
- 1 lb ground beef (or turkey)
- 2 eggs
- 3/4 cups cooked, mashed butternut squash
- 1/2 cup Parmesan cheese
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1 tsp kosher salt
- 1 clove garlic, minced
- 1/2 cup chopped pecans
Directions
- Preheat oven to 425F.
- Place chopped pecans on a sheet pan and toast for about 3 to 5 minutes, watching that they don't burn.
- Beat eggs in a mixing bowl.
- Add meat, Parmesan cheese, butternut squash, garlic, cinnamon, cayenne pepper, and salt to bowl; mix to combine.
- Add pecans.
- Form into balls and arrange on a baking sheet.
- Bake for 25 minutes, or until the meatballs begin to brown and the middle is done per a meat thermometer.
Nutrition Facts
Calories 555
Calories from Fat 410 (74%)
(70%)Total Fat 46g
(80%)Saturated Fat 16g
Polyunsaturated Fat 5g
Monounsaturated Fat 21g
(67%)Cholesterol 200mg
(32%)Sodium 771mg
(15%)Potassium 514mg
Total Carbohydrate 9g
(6%)Dietary Fiber 2g
Sugars 2g
Sugar Alcohols 0g
(56%)Protein 28g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.