Bacon Wrapped Meatballs over Butternut Squash Puree - 18.4g Carbs, 3.1g Fiber, 3.7g Sugar
From: www.paleomg.com
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Serves: 4
1 large butternut squash
3 tablespoons fat of choice (bacon fat, coconut oil, ghee, butter, etc.)
1/4 tsp garlic powder
1/4 tsp onion powder
Salt, to taste
1 lb ground pork
1/2 yellow onion, minced
2 garlic cloves, minced
Salt and pepper, to taste
10 pieces bacon
Preheat oven to 375 degrees.
Cut the bulb off of the butternut squash and just use the end. It's just easier to work with. Cut the skin off the butternut squash then dice the butternut squash into bit size pieces.
Place butternut squash on a parchment paper lined baking sheet. Pour choice of fat on top of butternut squash, sprinkle with garlic and onion powder and salt, mix well to coat the squash.
In a bowl, mix together ground pork, onion, garlic cloves, and salt and pepper until well combined.
Make 10 equal sized meatballs.
Cut all pieces of bacon in half. Wrap a half piece of bacon around the meatball, then the other piece in the opposite direction. Tuck the ends of the bacon underneath the meatball then place it cut side down on a parchment paper lined baking sheet.
Place both baking sheets in the oven and bake for 25-30 minutes, until butternut squash is soft and meatballs are firm.
Serve with a green, because then you feel super healthy. And colorful.
Nutrition From: www.caloriecount.about.com
Omitting added salt. Using center cut bacon.
Servings: 4
Serving Size: 326 g
Nutrition per Serving: 542 Calories, 252 Calories from Fat, 28g Total Fat, 10g Saturated Fat, 0g Trans Fat, 136mg Cholesterol, 926mg Sodium, 18.4g Total Carbs, 3.1g Dietary Fiber, 3.7g Sugars, 53.5g Protein
Vitamin A 298% - Vitamin C 78% - Calcium 8% - Iron 13%
Nutrition Grade: B
Good points:
Low in sugar
High in selenium
High in thiamin
Very high in vitamin A
Very high in vitamin B6
High in vitamin C
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