Meatball and Winter Squash Stir Fry

Canadian.Recipes's picture

Sep. 16, 2011


For meatballs
Lean ground beef 1 Pound
Egg 1
Finely chopped onion 1/3 Cup (5.33 tbs)
Finely chopped fresh parsley 1/4 Cup (4 tbs)
Fine bread crumbs 1/4 Cup (4 tbs)
Salt 3/4 Teaspoon
Dried crushed marjoram 3/4 Teaspoon
Dry mustard 1/2 Teaspoon
Freshly ground pepper 1/4 Teaspoon
Beef stock/Water 2 Tablespoon
Worcestershire sauce 1/2 Teaspoon
For stir fry:
Butternut squash 1 1/2 Pound (750 Gram)
Onion 1
Vegetable oil 1/4 Cup (4 tbs)
Garlic 1 Clove (5 gm) , minced
Sliced pepper 1/3 Cup (5.33 tbs) (Use Red Or Green)
Grated lemon rind 1/2 Teaspoon
Beef stock/Water 1/2 Cup (8 tbs)
Lemon juice 1 Tablespoon
Cornstarch 1/2 Teaspoon
Water 1 Tablespoon
Marjoram 1 Pinch
Freshly ground pepper To Taste
Salt To Taste


Meatballs: In large bowl, combine all ingredients; mix well and shape into 16 balls.

Set aside.

Stir-Fry: Peel squash and onion.

Seed and chop squash into 1/2-inch (1 cm) cubes; slice onion.

Heat wok over medium-high heat; add half the oil and stir-fry squash, onion, garlic and pepper for 2 minutes.

With slotted spoon, remove vegetables and set aside.

Add remaining oil, reheat wok and add meatballs in 1 layer.

Brown on all sides, using sides of wok as well as bottom.

Return vegetables to wok; add lemon rind, stock and lemon juice.

Cook, covered, over medium heat, stirring gently once or twice, until squash is tender and meat is cooked, about 15 minutes.

Uncover and cook for 5 minutes longer to evaporate most liquid.

Combine cornstarch and water; stir into wok and cook, stirring gently, just until ingredients are glazed.

Sprinkle with marjoram and add salt and pepper to taste; taste and adjust seasoning, if necessary.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 294Calories from Fat 145

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 439 mg18.29%

Total Carbohydrates 20 g6.7%

Dietary Fiber 3 g12%

Sugars 4 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet