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Squash Meatballs (Recipe)

SQUASH MEATBALLS (GFCF/SCD/LOD)
From Cooking To Heal (Cookbook with DVD) by Julie Matthews

To make SCD, use nut flour in place of GF breadcrumbs.  For LOD and nut-free, use coconut flour

2 lbs ground raw meat (beef, turkey, chicken, buffalo), pastured when possible
1 cup cooked and pureed winter squash (butternut or acorn)
2 eggs
1 cup gluten-free bread crumbs (dry out a few slices of gluten free bread in oven, crumble by hand or in blender)
Salt to taste (approx. 1 teaspoons)

Preheat oven to 350 degrees
Combine all ingredients.  From into balls and place on parchment paper on baking sheet.
Bake at 350 degrees for about 30 minutes or until cooked thoroughly.

Variation: Puree any vegetables.  Great way to sneak in vegetables.  Over time, you can smash cooked vegetables such as broccoli with a fork instead of pureeing smooth.

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2 Comments

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  1. Casey July 21, 2011 at 7:52 pm #

    Thanks for the great recipe! This is my second time making it, my kids gobbled up the first batch. Am waiting on your book, can’t wait to try more when it gets here…

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