Скачать или смотреть Italian Sausage Meatballs MUKBANG w/ Butternut Squash Brown Butter Sauce, Kale + Sunflower Seeds!

Today we've got our first recipe for the fall season! I made an Italian turkey sausage meatball in this amaaaazing butternut squash brown butter sauce. Added some kale in for some greenery and some toasted sunflower seeds for crunch... so good!

How I did it:
First: Roast your BN squash. Slice in half length-wise, then drizzle with EVOO, s+p, then pop in 400 F oven for 45 min to an hour, or until the squash is very tender and a fork will easily slide in and out of the thickest part.
For the meatballs:
To a large bowl, add 1 lb ground Italian turkey sausage (or whatever Italian sausage you'd like), 1 egg, 1/2 C Panko breadcrumbs, ~ 1/4 C freshly grated Pecorino Romano cheese, ~ 1/4 of a small yellow onion (grated or pureed), a few cloves of minced garlic, a tbsp or two of chopped fresh flat leaf parsley, a good pinch of salt and some fresh cracked black pepper. Mix gently (don't overmix either) till well combined, then using an ice cream scoop, scoop and pack the meat, leveling the scoop off and removing any excess. This will ensure all of the meatballs are the same size -- the scoop I used made 11 meatballs. Arrange on a sheet pan, then once you're all done scooping roll them each with your hands to make more circular. Doing this now means you keep your scooping hand clean. :) Broil for 5 minutes, then remove from oven and add to sauce to finish cooking. Use a meat thermometer to check for doneness.
For the sauce:
Once your BN squash is done roasting, puree with about a cup of chicken stock (I used bone broth for more protein). Then, over medium/medium low heat, add half a stick of salted butter to a large pan and gently heat until you see brown bits start to form everywhere. This will take around 5 minutes. The brown bits mean the milk solids are caramelizing -- that's what we want! Then add a couple cloves of minced garlic and sauté until fragrant (maybe 30 seconds), then add a cup or two of chopped fresh kale (stems removed), toss to coat with the butter and garlic, then add another cup or so of chicken/bone broth. Cover for 3-5 minutes until the kale has softened, then uncover and add your BN squash puree. Give that a stir, then season -- salt, pepper, cayenne, freshly grated nutmeg (you want to taste the nutmeg but it can overpower -- you can always add, you can't subtract), the zest of a whole lemon, juice of half a lemon, and about half a cup of heavy cream. You can always leave the cream out, use a vegan sub like oat creamer, or you can use more stock to thin out. I like the creaminess that the cream gives -- but it's your life! Test for seasoning, then add your meatballs in and coat them. Bring to a simmer and keep simmering until the meatballs are done (165 F for turkey/chicken).
Serve with toasted sunflower seeds (raw seeds over medium high heat in a dry pan -- keep them moving and don't walk away -- they will burn) and some more freshly grated pecorino Romano. I'm also going to make garlic bread for this next time. So sad I didn't think of it till I started eating!

Anyways, enjoy this one and get excited for more fall recipes! :) :) :)


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