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chili-filled meatball cut in half with butternut squash sauce poured on top.
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Chili-Filled Meatballs with Creamy Butternut Squash Sauce

This Chili-Filled Meatballs with Creamy Butternut Squash Sauce recipe brings together the best of two classics - oven-baked meatballs and chili. With a velvety butternut squash sauce poured over the top. Made with a lean blend of chicken and turkey, this dish is both satisfying and wholesome, perfect for a cozy dinner or a show-stopping meal to impress guests.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 706kcal
Author: Irina

Equipment

Ingredients

For the meatballs

  • 1 pound ground chicken (room temperature)
  • 1 pound ground turkey (room temperature)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ cup breadcrumbs
  • 1 large egg
  • 2 jumbo onions (peel the onions and slice off just the top to create a flat surface)

For the chili filling

  • 1 tablespoon olive oil
  • 1 small onion (finely diced)
  • 2 cloves garlic (minced)
  • 1 pound ground turkey (or chicken)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 cup mixed beans (rinsed and drained)
  • 1 cup marinara sauce
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon ground black pepper (plus more to taste)

For the butternut squash sauce

  • 2 cups butternut squash (cubed)
  • ½ cup chicken broth (or vegetable broth)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup coconut milk (room temperature)

Instructions

Make the meatballs

  • Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, combine ground chicken, turkey, salt, black pepper, smoked paprika, cumin, garlic powder, breadcrumbs, and egg. Mix until just combined.
    1 pound ground chicken, 1 pound ground turkey, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, ½ cup breadcrumbs, 1 large egg
  • Take a whole peeled onion and coat it with a layer of the meat mixture, pressing firmly so it takes the shape of the onion. Completely encase the onion inside the meatball.
    2 jumbo onions
  • Place the meat-covered onion on the prepared baking sheet and bake for 40 minutes, until fully cooked.

Make the chili

  • Heat olive oil in a skillet over medium heat. Add diced onion and garlic, sautéing until softened. Stir in ground turkey (or chicken) and cook, breaking it up as it browns.
    1 tablespoon olive oil, 1 small onion, 2 cloves garlic, 1 pound ground turkey
  • Add chili powder, cumin, smoked paprika, and oregano. Cook for another 1-2 minutes. Stir in the mixed kidney beans and marinara sauce. Season with saslt and pepper. Simmer for 10-15 minutes, stirring occasionally, until thickened. Adjust seasoning as needed.
    1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 cup mixed beans, 1 cup marinara sauce, ½ teaspoon salt, ¼ teaspoon ground black pepper

Make the butternut squash

  • While the chili simmers, boil the cut-up butternut squash in a pot until fork-tender. Reserve one cup of the cooking liquid, then drain the squash.
    2 cups butternut squash
  • Blend the squash with the reserved liquid, broth, salt, and pepper (preferably using an immersion blender) until smooth.
    ½ cup chicken broth, ½ teaspoon salt, ½ teaspoon ground black pepper
  • Stir in the coconut milk and blend again for a silky consistency. Adjust seasoning to taste.
    ½ cup coconut milk

Notes

  • Use damp hands when shaping the meat around the onion to create and even coating.
  • Make sure the meat is at room temperature before shaping it. It will be easier to work with and the meat will adhere better to the onion.
  • When cooking the chili, make sure to cook off any excess liquid so the chili filling isn’t too watery.
  • Instead of boiling the butternut squash, you can also roast it for a deeper, caramelized flavor.
  • Drizzle the sauce generously over the meatball just before serving for the best presentation and taste!

Nutrition

Calories: 706kcal | Carbohydrates: 38g | Protein: 84g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 269mg | Sodium: 1882mg | Potassium: 2093mg | Fiber: 8g | Sugar: 6g | Vitamin A: 8497IU | Vitamin C: 21mg | Calcium: 146mg | Iron: 8mg