Squash Meatballs (Recipe)



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. These can easily be made egg-free and grain-free (therefore SCD/GAPS, Paleo, AIP, and elimination diet compliant) by eliminating the eggs and bread crumbs.


2 lbs ground raw meat (beef, turkey, chicken, buffalo), pastured when possible 1 cup cooked and pureed butternut squash 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.

Julie Matthews is a Certified Nutrition Consultant who received her master’s degree in medical nutrition with distinction from Arizona State University. She is also a published nutrition researcher and has specialized in complex neurological conditions, particularly autism spectrum disorders and ADHD for over 20 years. Julie is the award winning author of Nourishing Hope for Autism, co-author of a study proving the efficacy of nutrition and dietary intervention for autism published in the peer-reviewed journal, Nutrients, and also the founder of BioIndividualNutrition.com. Download her free guide, 12 Nutrition Steps to Better Health, Learning, and Behavior.


  1. 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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