- Prepare meatballs in a large bowl, using your hands. Gently combine meat, egg, parsley, oat bran, cumin, onion powder, thyme, salt, pepper, nutmeg and Cayenne pepper.
- Using a spoon to measure, roll meat mixture into balls of about 1 tbsp. (15 ml), then transfer onto a baking sheet and refrigerate.
- Prepare purée. Preheat oven to 375°F (150°C). Line a baking sheet with parchment paper.
- Cut squash in two lengthwise, and brush cut side of both halves with olive oil. Season with salt and pepper and turn over so that cut side of squash halves face down.
- Bake in oven for 45 to 60 minutes. Let cool. Remove flesh from squash, and using a food processor, purée squash flesh.
- Transfer purée to a medium saucepan over low heat. Season with salt, pepper and nutmeg to taste, mixing in olive oil to make purée creamy and smooth. Keep warm.
- Using a vegetable steamer, steam-cook meatballs for about 10 minutes. Serve with butternut squash purée and your choice of steamed vegetables.
Cooking tip: If you prefer your meatballs with a crispier texture, bake them under the broiler of the oven preheated to 575°F (300°C), on a parchment paper–lined baking sheet, for 10 to 13 minutes, turning them over after 5 minutes. If broiling in the oven, make sure to slightly reduce the quantity of spices in the recipe. My kids like their meatballs crispy, but I prefer the tender texture resulting from steam-cooking. Negotiating this aspect of the recipe is part of the fun for our family!
Photos : Tango [Vitalité Québec] NOV / DEC 2018
Recipe: Josée Fiset