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Butternut Squash Stuffed Cranberry Quinoa Turkey Meatballs

Prep Time: 7 hours
Cook Time: 25 minutes
Servings: 12 Meatballs
There are only a couple of things that I love about fall. One is when the leaves start to change but it's still warm out. I do love the smell of fall at the beginning of the season and I love when the leaves are changing and there are so many colors in the woods. I also love the food that's in season during fall. All the different types of squash, apples, and cranberries. Since it's the perfect time to harvest most of these things - at least here in Minnesota - fall seems like the best time to utilize them. I get motivated this time of year to start creating recipes incorporating vegetables that I just picked from the garden.
This recipe is warm and comforting and gives a little twist on a pork dinner that's served with butternut squash. I eat quinoa a lot and wanted to incorporate that texture into this recipe as well. The cranberries give these meatballs little pops of sweetness and tartness that pairs well with the butternut squash. These meatballs are for a specific taste so I hope you enjoy them.
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Ingredients

Butternut Squash Pucks

  • 1 small butternut squash chopped in cubes
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1/2 cup heavy cream

Turkey Quinoa Cranberry Meatballs

  • 1 lb ground turkey
  • 1/2 cup cooked quinoa
  • 1/4 cup dried cranberries finely chopped
  • 1 cup plain breadcrumbs
  • 2 eggs
  • salt and pepper to taste
  • 12 butternut squash frozen pucks

Instructions

For the Butternut Squash Filling

  • Preheat the oven to 400 degrees Fahrenheit
  • For the butternut squash frozen pucks - chop a small butternut squash into cubes
  • Place the butternut squash cubes onto a pan and drizzle with olive oil and season to taste with salt and pepper
  • Roast the squash until they are soft and lightly browned - it should take 25 - 35 mins
  • Let the squash cool for a bit and add it to a food processor with the heavy cream
  • Blend the squash until smooth
  • Take the squash puree and spoon it into silicon molds and place them on a tray in the freezer
  • Freeze the butternut squash pucks for at least 6 hours until solid

For the Meatballs

  • Preheat the oven to 350 degrees Fahrenheit
  • In a large bowl add, the ground turkey, cooked quinoa, breadcrumbs, cranberries, eggs, and salt and pepper and mix together well
  • Take the frozen butternut squash pucks out of the freezer
  • Take a portion of the meat mixture into your hand and flatten it out - make sure you have enough to thoroughly cover the butternut squash pucks
  • Gently wrap the meat mixture around the frozen butternut squash and place the meatballs onto a greased baking sheet
  • Bake the meatballs for 25 mins
  • Take the meatballs out of the oven and let cool briefly but serve warm