Turkey and Squash Meatballs

The turkey and squash meatballs were made on a whim with random ingredients. I served it with sweet potatoes. Of course I never measure anything, so these are mostly guesses...but you can get the idea of where I was going.

Ingredients

Ground Turkey (1lb)

Breadcrumbs (1/4 c)

Thai Chili Paste (tbsp)

Dried Rosemary (1 sprig)

Red Onion (1/4)

Yellow Squash (chopped into thin square slices)

Garlic (1 clove)

Squash and Spinach Mixture (1/2c) (the 1qt batch was made with one whole butternut squash, handful of spinach, white peppercorns, red pepper flakes, ground pepper, and sea salt).

Season the meat with the chili paste and rosemary. Add in the squash and spinach mixture. Mix it well and make large meatballs (I was able to get 9). Heat up the pan on high and coat with olive oil. Turn down the heat to medium low and add in the onion. When the onion starts to soften add in the garlic. After the onion is translucent, move the onion to the side and add the meatballs. Turn the meatballs on all sides to get browned and then let cook, being careful not to let them stick. Cook until done (I have no clue how long).

Pull out the meatballs and add cream (you could probably use a bit of broth instead). This will deglaze the pan and make a bit of a sauce. Cook just until the sauce thickens. Add in the yellow squash. You barely want the squash cooked. No extra seasoning is required because the pan has all the meatball seasoning bits left on it.