Every Helping
Sign in

Lunch recipe · from the recipe book

Fennel-Spiced Pork Meatballs with Roasted Squash

Tender pork meatballs seasoned with garlic, oregano and a touch of chili, simmered in a rich tomato sauce and served with caramelized roasted butternut squash, broccoli and red onion.

Fennel-Spiced Pork Meatballs with Roasted Squash

Ingredients

  • 1 lb500 gGround pork, 84% lean
  • 2 slices64 gWhole-wheat breadcrusts removed, torn into small pieces
  • ¼ cup (60 ml)60 gMilk, 2%
  • 1 large50 gEggsbeaten
  • ¼ cup grated25 gGrated Parmesan
  • 4 cloves12 gGarlicminced
  • ¼ cup chopped15 gFresh parsleychopped
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • 4¼ cups cubed600 gButternut squash, peeledcut into 3/4-inch cubes
  • 3¾ cups florets350 gBroccolicut into florets
  • 1 medium110 gRed onioncut into wedges
  • 2 tbsp27 gOlive oil
  • 1¾ lb800 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • ½ cup leaves10 gFresh basiltorn
  • ¾ tsp4 gSalt
  • ¾ tsp2 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. On the first sheet pan, toss the butternut, broccoli and red onion with two-thirds of the olive oil, half of the salt and half of the black pepper. Spread in one layer.
  3. In a large bowl, soak the bread in the milk for 5 minutes, then mash into a paste.
  4. Add the pork, egg, parmesan, half of the garlic, the parsley, half of the oregano and the red pepper flakes to the bread paste. Mix gently with your hands until just combined.
  5. Roll the pork mixture into 16 balls and place them on the second sheet pan.
  6. Roast the vegetables on the lower rack and the meatballs on the upper rack for 20 minutes, until the meatballs are browned and the vegetables are tender and charred at the edges.
  7. While they roast, warm the remaining olive oil in an oven-safe skillet over medium heat. Add the remaining garlic and cook 1 minute until fragrant.
  8. Stir the tomato paste into the skillet and cook 1 minute, then add the tomatoes, the remaining oregano, the remaining salt and the remaining black pepper. Simmer 10 minutes until slightly thickened.
  9. Transfer the browned meatballs into the sauce, cover and simmer over low heat 8 to 10 minutes, until the meatballs reach 160°F (71°C) in the center.
  10. Scatter the basil over the meatballs and serve with the roasted vegetables.

Contains: Milk, Egg, Gluten. Some brands contain soy.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book