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Acorn Squash Rings with Meat Balls
From Dorothy McNett's recipes at www.dorothymcnett.com. A great presentation!
1 medium sized acorn squash
extra virgin olive oil
pepper, as desired
1 pound lean ground beef, or any ground meat as desired
3-4 cloves garlic
2 slices bread, whole wheat preferred
2 tablespoons all purpose unbleached flour, or rice flour
1 medium onion, cut into quarters
1 small red or green bell pepper, cut into quarters
1/2 cup catsup, or salsa
1/2 teaspoon sea salt
flour for dredging
paprika for sprinkling
1-2 tablespoons olive oil or butter
baby greens and fresh parsley for serving
Wash the squash and pat dry. Place on a glass or ceramic pie plate and cook in microwave for 3 minutes. Set aside to cool enough to handle. Then slice the squash into rings about 1 inch thick. Remove seeds. Cut into half, if desired. Arrange the rings or slices around a flat plate that is suitable for microwave cooking. Drizzle with a little olive oil, sprinkle with salt and pepper. Cover loosely with waxed paper. Cook in microwave 4-6 minutes, or until squash is tender. Set aside while you make the meatballs.
Crumble the ground beef into a batter bowl. In food processor with steel chopping blade in place and the motor running, drop in the cloves of garlic to mince nicely. Now remove the lid and add the bread slices, flour, onion and pepper quarters and pulse to chop nicely, adding the catsup and salt. Pour over the meat and stir to mix thoroughly. Shape into meat balls and dredge with the flour so that they are not sticky. Sprinkle with paprika. Heat a heavy bottomed saute pan on medium high heat, adding about 2 tablespoons of oil or butter. When pan is hot, but not smoking hot, add enough meatballs to fit comfortable without crowding. Cook gently for 2-3 minutes, rotating as necessary. Repeat until all meatballs have been cooked. Arrange in and around the squash rings and garnish with baby greens and parsley.
Recipe created 2001-11-12.
© 1996-2013 Dorothy McNett. All Rights Reserved.