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Honey Pecan Chicken Meatballs with Acorn Squash Recipe

Honey Pecan Chicken Meatballs with Acorn Squash recipe


This is a yummy meal with chicken meatballs, sweet honey, crunchy pecans, and soft acorn squash. It's like a hug on a plate! You mix the meat with tasty things, make balls, and cook them with squash until they're just right.


4 slices of bacon
1 medium acorn squash
1 tbsp olive oil
1/2 tsp dried rosemary
4 cloves garlic
1 tbsp fresh ginger, minced
1 lb ground chicken
1/2 cup pecans, chopped
1/4 tsp black pepper
1/4 tsp ground nutmeg
1/4 tsp smoked paprika
2 tbsp honey
1/2 tsp sea salt
1 tbsp unsalted butter


Preheat the oven to 425°F and position the rack in the center. Line a baking sheet with parchment paper.
Wash the acorn squash, cut it in half, remove the seeds, and slice into 1/2-inch pieces. Toss with olive oil, salt, and dried rosemary.
Spread the squash on the baking sheet and roast for 10 minutes.
While the squash is roasting, mince the garlic and ginger, and add to a large bowl.
Add the ground chicken to the bowl with garlic and ginger.
Chop the bacon into small pieces and add to the chicken mixture.
Season the chicken mixture with smoked paprika, nutmeg, salt, and pepper, then mix well.
Form the mixture into 1.5-inch meatballs and set aside.
In a small saucepan, melt the butter over medium heat. Stir in the honey and chopped pecans, cooking for about 2 minutes until fragrant.
Take the squash out of the oven and flip the pieces. Place the meatballs on the baking sheet with the squash.
Drizzle the honey pecan mixture over the meatballs and squash.
Return the baking sheet to the oven and bake for an additional 15 minutes, until the meatballs are golden and the squash is tender.
To serve, divide the squash and meatballs between plates. Drizzle any remaining honey pecan sauce from the baking sheet over the top. Enjoy!

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