Paleo Meatballs with Butternut Squash Mash



This recipe is a hearty, cheap meal that I love to prepare on a weekend for some of my lunches during the week. Knowing its supposed to rain all of this week, I wanted something that was warm and filling to have on my lunch breaks. I love the comforting feeling of spaghetti and meatballs, but pasta is definitely not on the menu right now, so I decided to create a roasted butternut squash mash with a delicious tomato sauce to tie it all together.

For this recipe (3 portions) you will need:


1 butternut squash, 1/2 kg of beef mince (I used 1/2 of Pak’N’Save’s $12 kg beef mince), 1 tin of tomatoes, 1 brown onion, 1 clove of garlic, 1 tbspn Worcester sauce, 1 egg, tspn butter, olive oil, salt & pepper. Optional – dried mixed herbs, ground coriander, tspn capers, tbpsn black olives.

– Pre heat the oven to 180’C. Cut up the butternut squash into pieces (removing the seeds) and place on a baking tray. Lightly coat the squash with some olive oil, salt & pepper. I added some dried mixed herbs and ground coriander for some extra flavour.

– Roast in the oven for 40 mins (or until a fork goes through the squash easily).


– In a bowl, mix the mince, half a chopped onion, a tbspn of Worcester sauce, salt & pepper and 1 egg. (optional add some dried mixed herbs and ground coriander to this mix as well)

– Roll the meatball mix into balls.

– In a hot frying pan, brown the meatballs. Be gentle with them as they are more delicate than traditional meatball recipes, as they do not have breadcrumbs in them to help bind them together). Place a lid on the pan and lower the heat. Cook the meatballs through, turning occasionally for about 15 mins.


– In a saucepan, add some olive oil and the rest of the brown onion. With this, add the chopped clove of garlic.

– Soften the onion and garlic, and if you want too add in some capers and olives.

– Add in the tinned tomatoes. I like to use Watties ‘Savoury tomatoes’. Let this simmer for about 15 minutes and season to taste.


– Use a hand blender or masher to mash the butternut squash. Add in the tspn of butter (optional) for a creamy taste.

– Place the meatballs on top and cover with the sauce.

– Enjoy hot or let cool and place in freezer safe containers and freeze for when you need a quick lunch or dinner.

how to meatballs

meatball lunch