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Savannah Sasser's Chicken & Squash Meatballs
Recipe

16 INGREDIENTS • 14 STEPS • 50MINS

Savannah Sasser's Chicken & Squash Meatballs

5
2 ratings
Roasted butternut squash, nutmeg and thyme add sweetness to these intriguing meatballs. Their mild flavor is balanced by the spicy heat of the accompanying winter greens, which are seasoned with crushed red pepper. Says Georgia Grown chef Savannah Sasser, who developed the recipe: “It displays a lot of things I love about fall: the broth, hearty greens, the brightness of butternut squash.
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PeachDish
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Roasted butternut squash, nutmeg and thyme add sweetness to these intriguing meatballs. Their mild flavor is balanced by the spicy heat of the accompanying winter greens, which are seasoned with crushed red pepper. Says Georgia Grown chef Savannah Sasser, who developed the recipe: “It displays a lot of things I love about fall: the broth, hearty greens, the brightness of butternut squash.
50MINS
Total Time
$2.64
Cost Per Serving
Ingredients
Servings
4
US / Metric
Vidalia Onion
1/2 cup
Garlic
2 cloves
Dried Thyme
1 tsp
Dried Thyme
Salt
1/2 tsp
Ground Nutmeg
to taste
Ground Nutmeg
White Cooking Wine
to taste
White Cooking Wine
Field Greens
1 cup
Field Greens
Crushed Red Pepper Flakes
to taste
Crushed Red Pepper Flakes
Egg
1
Butter
to taste
Nutrition Per Serving
VIEW ALL
Calories
641
Fat
59.9 g
Protein
14.0 g
Carbs
14.0 g
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Savannah Sasser's Chicken & Squash Meatballs
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Cooking InstructionsHide images
step 1
Heat oven to 350 degrees F (180 degrees C). Prepare your mise en place: Peel Butternut Squash (1), and cut off top stem and bottom 1/4 inch. Halve lengthwise; scoop out and discard seeds and fiber. Cut squash into 1/4-inch dice, and measure out 1 1/2 cups.
step 2
Measure out Vidalia Onion (1/2 cup) for greens and 1/2 cup for meatballs. Peel Garlic (2 cloves) ; slice one clove, and mince the other. Pick and chop thyme leaves. Cut or tear greens into bite-size pieces. Drain and rinse Canned White Beans (1 cup).
step 2 Measure out Vidalia Onion (1/2 cup) for greens and 1/2 cup for meatballs. Peel Garlic (2 cloves) ; slice one clove, and mince the other. Pick and chop thyme leaves. Cut or tear greens into bite-size pieces. Drain and rinse Canned White Beans (1 cup).
step 3
In a bowl, toss butternut squash with Olive Oil (1 cup). Spread on a baking sheet or baking pan, and roast 10-15 minutes, until tender when pierced by a fork.
step 3 In a bowl, toss butternut squash with Olive Oil (1 cup). Spread on a baking sheet or baking pan, and roast 10-15 minutes, until tender when pierced by a fork.
step 4
Place a sauté pan over medium heat, and add Olive Oil (1 tsp). When the oil is hot, add sliced onion and minced garlic and cook, stirring, until tender, about 5 minutes.
step 4 Place a sauté pan over medium heat, and add Olive Oil (1 tsp). When the oil is hot, add sliced onion and minced garlic and cook, stirring, until tender, about 5 minutes.
step 5
Add Dried Thyme (1 tsp), Salt (1/4 tsp), Ground Nutmeg (to taste), and White Cooking Wine (to taste) and swirl to lift any cooked bits from bottom of pan (deglaze). Remove pan from heat.
step 5 Add Dried Thyme (1 tsp), Salt (1/4 tsp), Ground Nutmeg (to taste), and White Cooking Wine (to taste) and swirl to lift any cooked bits from bottom of pan (deglaze). Remove pan from heat.
step 6
Crack Egg (1) into a mixing bowl, and use a fork or wooden spoon to whisk lightly. Add Ground Chicken (8 oz) and stir well to combine. Add Panko Breadcrumbs (1 Tbsp), cooked butternut squash and cooked onion mixture and pan juices. Stir to thoroughly combine.
step 6 Crack Egg (1)  into a mixing bowl, and use a fork or wooden spoon to whisk lightly. Add Ground Chicken (8 oz) and stir well to combine. Add Panko Breadcrumbs (1 Tbsp), cooked butternut squash and cooked onion mixture and pan juices. Stir to thoroughly combine.
step 7
Divide mixture into 12 equal portions. Roll each portion between cupped hands to form a smooth ball.
step 7 Divide mixture into 12 equal portions. Roll each portion between cupped hands to form a smooth ball.
step 8
Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil. When oil is shimmering add meatballs. Sear 2-3 minutes without stirring to brown on bottom.
step 8 Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil. When oil is shimmering add meatballs. Sear 2-3 minutes without stirring to brown on bottom.
step 9
Turn meatballs a quarter turn, and cook without moving 2-3 minutes to brown on bottom. Repeat 2 more times.
step 10
Once meatballs are browned on all sides, add remaining 1 teaspoon olive oil. Add remaining 1/2 cup sliced onion and cook, stirring occasionally, until it starts to turn translucent, about 3 minutes.
step 10 Once meatballs are browned on all sides, add remaining 1 teaspoon olive oil. Add remaining 1/2 cup sliced onion and cook, stirring occasionally, until it starts to turn translucent, about 3 minutes.
step 11
Add sliced garlic and cook, stirring, 2 minutes. Add Field Greens (1 cup) and Crushed Red Pepper Flakes (to taste). Cook, stirring, until greens wilt.
step 11 Add sliced garlic and cook, stirring, 2 minutes. Add Field Greens (1 cup) and Crushed Red Pepper Flakes (to taste). Cook, stirring, until greens wilt.
step 12
Add 1/2 cup water and Salt (1/4 tsp) Reduce heat, and simmer 5 minutes.
step 12 Add 1/2 cup water and Salt (1/4 tsp) Reduce heat, and simmer 5 minutes.
step 13
Stir in white beans, and cook 3 minutes. Melt in a pat of Butter (to taste) and you should have a little bit of rich and brothy pan sauce, add a little more water to the pan if desired.
step 13 Stir in white beans, and cook 3 minutes. Melt in a pat of Butter (to taste) and you should have a little bit of rich and brothy pan sauce, add a little more water to the pan if desired.
step 14
Divide greens between 2 plates, and top with meatballs. Enjoy!
step 14 Divide greens between 2 plates, and top with meatballs. Enjoy!
Tags
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Comfort Food
Lunch
Chicken
Shellfish-Free
Dinner
Vegetables
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