Turkey Apple Meatballs & Delicata Squash bake!

Fully embracing autumnal flavors and in-season produce with this recipe! The & apple and fennel make the meatballs tastes so fresh & delicata squash is my favoriteeee for color, texture, and taste! It has such a lovely carmalization/sweeetneess that comes out when cooked! See below for the full recipe.

Ingredients

For the Meatballs

• 1 lb ground turkey

• 1/2 medium honeycrisp apple, diced finely

• 1 fennel bulb, diced finely

• 1/2 medium yellow onion, diced

• 1 egg

• 2 cloves of garlic

• sprinkle of dried or fresh sage (about 1 tsp)

• salt & pepper to taste

For the sqaush

• 3-4 delicata squash

• drizzle of olive oil

• salt & pepper

How to make

1. Heat oven to 400°. Prepare several baking sheets with with oil or parchment paper.

2. Prepare the meatballs - I love using my food processor as it makes the texture of the meatballs so smooth, but using your hands to mix works perfectly fine too. Add all of the ingredients and mix until well combined.

3. Use a cookie scoop or spoon & hands to form mixture into balls. The bigger the meatballs = the longer they’ll need to cook. My batter made about 16 meatballs at 1 inch thick in diameter.

4. For the squash - I leave the skin on as it’s thin and softens when cooked, but you can remove if preferred. If you’re leaving the skin on, be sure to wash and scrub first, then chop the ends off and use a spoon to remove the seeds. Slice thinly into half moons. Transfer to a baking sheet and drizzle olive oil and s&p to taste.

5. Bake squash for 35-40 minutes or until crispy, flipping halfway. Bake meatballs for about 15-20 minutes or until internal temperature reaches 165°.

6. I love a mild hot sauce for the meatballs, but a cranberry or applesauce would’ve been great too! Hope you enjoy!