Summer Squash Meatball Casserole
The recipe Summer Squash Meatball Casserole can be made in approximately 50 minutes. One portion of this dish contains around 25g of protein, 31g of fat, and a total of 443 calories. For $2.46 per serving, you get a main course that serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe is liked by 2680 foodies and cooks. It is brought to you by Pale Omg. Head to the store and pick up fresh parsley, cumin, cayenne pepper, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Overall, this recipe earns a tremendous spoonacular score of 98%. Summer Squash Casserole, Summer Squash Casserole, and Summer Squash Casserole are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
2 tablespoons bacon fat
1 (14 ounce) can of diced tomatoes
2 teaspoons cayenne pepper
1 tablespoon coriander
1 tablespoon cumin
fresh parsley, roughly chopped
2 garlic cloves, minced
1 pound ground beef
1 red onion, shredded
salt and pepper, to taste
2 teaspoons smoked paprika
2 small yellow squash, shredded
2 small zucchinis, shredded
Equipment:
food processor
grater
oven
frying pan
bowl
Cooking instruction summary:
Preheat oven to 350 degrees.Use a grater or shredding attachment on a food processor to shred the zucchini, squash and red onion.Place a large cast iron skillet over medium heat, add bacon fat and minced garlic, then add the zucchini, squash and onion.Let vegetables cook down until soft, then add ½ tablespoon cumin and coriander, 1 teaspoon of smoked paprika and cayenne pepper and a bit of salt and pepper to the vegetables and mix around to coat.Then add the diced tomatoes.Place ground beef in a bowl along with the rest of the spices and some salt and pepper. Form into meatballs. I made 9 meatballs with the pound of meat.Press each meatball into the vegetable mixture.Place in the oven and bake for 25-30 minutes, until meatballs are cooked through.Add fresh parsley on top.Eat. Yum.
Step by step:
1. Preheat oven to 350 degrees.Use a grater or shredding attachment on a food processor to shred the zucchini, squash and red onion.
2. Place a large cast iron skillet over medium heat, add bacon fat and minced garlic, then add the zucchini, squash and onion.
3. Let vegetables cook down until soft, then add ½ tablespoon cumin and coriander, 1 teaspoon of smoked paprika and cayenne pepper and a bit of salt and pepper to the vegetables and mix around to coat.Then add the diced tomatoes.
4. Place ground beef in a bowl along with the rest of the spices and some salt and pepper. Form into meatballs. I made 9 meatballs with the pound of meat.Press each meatball into the vegetable mixture.
5. Place in the oven and bake for 25-30 minutes, until meatballs are cooked through.
6. Add fresh parsley on top.Eat. Yum.
Nutrition Information:
covered percent of daily need
