Turkey Meatballs with Butternut Squash Truffle Risotto
Chef Anna
Rated 5.0 stars by 1 users
Author:
Chef Anna
Servings
4
Prep Time
25 minutes
Cook Time
35 minutes
Hey there, it’s Chef Anna! 🦃🍚 Let’s take comfort food to the next level with my Turkey Meatballs & Butternut Squash Truffle Risotto. Juicy, herby meatballs meet a silky, golden risotto infused with sweet roasted squash, buttery richness, and that irresistible touch of truffle. 🌟✨ It’s cozy, elegant, and guaranteed to wow at the table, let’s dig in! 🍷🍴
Ingredients
For the Meatballs:
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1 lb ground turkey
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½ cup panko breadcrumbs
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1 egg
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1 tsp lemon pepper seasoning
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½ tsp kosher salt
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1 small yellow onion
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1 garlic clove
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5 sage leaves
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A handful fresh parsley
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Graza high-heat cooking oil (for brushing)
For the Butternut Squash Truffle Risotto:
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½ large butternut squash (about 1½ lbs)
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Truffle salt (or kosher salt), to taste
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½ cup onion
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¾ cup arborio rice
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¼ cup dry white wine
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Freshly ground black pepper, to taste
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2 Tbsp olive oil
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2–3 tsp truffle carpaccio,
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2 Tbsp fresh chives,
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2 Tbsp unsalted butter
Mise en Place 🔪
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knife
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cutting board
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Mixing bowls
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Baking sheet + parchment paper (or sauté pan for meatballs)
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Large skillet or sauté pan
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Medium saucepan
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Wooden spoon or risotto spoon
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Ladle
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Microplane or box grater
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Measuring cups & spoons
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Tongs or spatula
Directions
Prep 🥒
Finely dice 1 small onion, mince 1 clove garlic, chop 5 sage leaves and a handful of parsley.
Peel, core, and dice ½ butternut squash (about 1½ lbs) into ½-inch cubes.
Finely chop ½ cup onion
Season 2 cups water with truffle salt (or kosher salt).
How to Cook 🍳
In a large bowl, gently combine ground turkey, panko, egg, lemon pepper seasoning, ½ tsp salt, onion, garlic, sage, parsley.
Roll into 1½-inch balls and place on a baking sheet. Brush lightly with oil.
Broil until golden and firm, 7–10 minutes. Sprinkle with a little more salt before serving.
Place diced squash in a saucepan with 2 cups salted water (truffle salt or kosher).
Bring to a boil and simmer until tender, about 10 minutes. Drain, reserving the cooking liquid.
Set aside half the squash. Purée the rest with 1 cup cooking liquid until smooth.
Return the purée + remaining liquid to the saucepan — you should have about 2½ cups total. Keep warm over low heat.
In a 3-quart sauté pan, heat 2 Tbsp olive oil over medium-low. Add onion and cook until translucent, 5–7 minutes.
Stir in ¾ cup arborio rice, cooking 2–3 minutes until grains look chalky.
Pour in ¼ cup wine, stirring until mostly evaporated.
Add the warm squash liquid ¼ cup at a time, stirring and allowing each addition to absorb before adding more.
After about 15 minutes, when rice is nearly al dente, fold in the reserved diced squash. Season with truffle salt & black pepper.
Remove risotto from heat. Stir in 2 Tbsp butter until glossy and rich.
Plate risotto in bowls. Top with warm turkey meatballs. Finish with 2–3 tsp truffle carpaccio and a sprinkle of fresh chives. Serve immediately.