🧡 Butternut Squash, Garlic Confit & Cheddar Meatballs (with Creamy Feta Lemon Sauce)

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Why You’ll Love These Butternut Squash Cheddar Meatballs

Okay, let’s be real—meatballs without meat? Yes. And they’re utterly addictive. These cozy, cheesy, veggie-packed butternut squash meatballs are baked instead of fried (yay for easy cleanup!) and loaded with roasted garlic confit, sharp cheddar, and nutty parmesan. We’re talking crispy edges, gooey centers, and layers of savory flavor.

Pair them with a dreamy lemon-feta sauce that’s creamy, zesty, and just the right touch of tangy-sweet from a drizzle of honey. It’s the perfect balance to those rich, cheesy bites.

Whether you’re vegetarian, flexitarian, or just looking for new ways to eat more veggies that don’t feel like a chore—this recipe slaps.

Ingredients You’ll Need 🧡

For the Meatballs (makes 10):

  • 1 butternut squash – roasted until soft and caramelized
  • 5 garlic cloves + salt – slow-roasted for that buttery, confit texture
  • 2 tbsp olive oil – to roast it all into gold
  • 60g parmesan cheese – adds that sharp, umami hit
  • 40g hazelnut powder – for nutty richness and structure
  • 30g breadcrumbs – to bind everything beautifully
  • 2 tbsp chopped parsley – for freshness
  • 2 tsp smoked paprika – for a warm, smoky depth
  • 70g grated cheddar cheese – sharp and melty, yes please!
  • 10g fresh chives – because oniony goodness is always welcome

For the Sauce 🍋:

  • 1/2 block of feta cheese – tangy, salty, perfect
  • 2 tbsp ricotta cheese – for creaminess
  • 1 tbsp plain yogurt – adds a gentle tang and lightness
  • Zest + juice of 1/2 lemon – for brightness
  • 1 tbsp honey – to balance all that savory
  • 2 tbsp olive oil – makes it smooth and spoonable

Step-by-Step: How to Make Butternut Squash Cheddar Meatballs

1. Roast Your Base Veggies

Peel, cube, and roast your butternut squash with the garlic cloves, olive oil, and salt at 200°C (392°F) for about 40 minutes, or until the squash is fork-tender and caramelized at the edges. The garlic should be soft and golden—hello, flavor bomb!

Pro tip: Don’t rush the roasting! That golden brown color = major depth of flavor.

2. Mash, Mix, and Form

Let your squash and garlic cool slightly. Then, mash together in a large bowl with the parmesan, hazelnut powder, breadcrumbs, parsley, smoked paprika, cheddar, and chives. Use a fork or potato masher until everything is well incorporated but still a little textured.

Note: If the mixture feels too loose, add a few extra breadcrumbs to help it hold together.

Shape into 10 round meatballs—roughly the size of a golf ball.

3. Bake to Golden Perfection

Place the meatballs on a parchment-lined baking sheet and bake at 200°C for 15 minutes. You’ll know they’re ready when the bottoms are crispy and golden and the cheese starts to bubble at the edges. 😍

4. Whip Up the Creamy Feta Lemon Sauce

While the meatballs are baking, mash together feta, ricotta, and yogurt until smooth. Stir in the lemon zest and juice, honey, and olive oil until you’ve got a creamy, spoonable sauce.

You can thin it out with a little water or more yogurt if needed, depending on how thick you like it!

How to Serve These Dreamy Meatballs

✨ Drizzle the warm meatballs generously with the creamy feta-lemon sauce.

✨ Serve them with a crisp salad, some fluffy couscous, or even tuck them into a pita with crunchy greens and extra sauce for a delicious veggie wrap.

✨ These also make a fabulous party appetizer—just pop in some toothpicks and watch them disappear.

Keira’s Notes & Tips 💡

  • Can I make them ahead? Absolutely! Roast the squash and garlic a day ahead and store in the fridge. The meatballs can also be formed and refrigerated before baking.
  • Nut-free option: Swap hazelnut powder with extra breadcrumbs or ground sunflower seeds.
  • Can I freeze them? Yes! Freeze after baking and reheat in the oven at 180°C for about 10–15 minutes.
  • Feta sauce too salty? Use a reduced-salt feta or increase the ricotta/yogurt ratio to mellow it out.

Why This Recipe Works (And Why You’ll Make It Again)

We’re leaning into textures and contrasts here: the soft, sweet squash meets sharp cheddar and nutty parmesan; smoky paprika gives depth, and the whole thing is lifted by the zingy lemon-feta sauce. It’s comforting yet sophisticated—without needing any fancy techniques.

Plus, these vegetarian meatballs are naturally high in protein (thanks to the cheese, nuts, and dairy), and oven-baked instead of fried, making them lighter and easier to prepare.

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Final Thoughts

These Butternut Squash, Garlic Confit & Cheddar Meatballs are the kind of recipe you make once and immediately bookmark forever. They’re cozy enough for fall, bright enough for spring, and just indulgent enough to hit that comfort food craving without leaving you in a food coma.

Whether you’re hosting friends or just treating yourself to something extra delicious—this one’s a keeper. 🧡

Ready to make your own cheesy, veggie-packed meatballs? Let me know how they turn out in the comments! And don’t forget to tag @KeiraRecipes on Instagram—I love seeing your creations!