Spicy meatballs and butternut squash casserole

Spicy meatballs and butternut squash casserole is a hearty and tasty dish from Antony Worrall Thompson
By Antony Worrall Thompson
Spicy meatballs and butternut squash casserole
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 450 g minced beef
  • 1 onion, roughly chopped
  • 1 clove garlic, chopped
  • 2 tbsp ground cumin
  • 1 tbsp ground coriander
  • pinch of cayenne pepper
  • 2 tbsp coriander leaves
  • plain flour, for coating
  • 4 tbsp olive oil
  • black pepper

For the squash casserole:

  • 2 tbsp olive oil
  • 1 onion, roughly chopped
  • 2 clove garlic, finely chopped
  • 1 red pepper, deseeded and roughly chopped
  • 1 chilli, deseeded and finely diced
  • 1 tsp thyme, leaves onlyfinely chopped
  • 1 small butternut squash, peeled, deseeded and cut into 1cm cubes
  • black pepper
  • 1 tbsp mint leaves, chopped

To serve:

  • warm pitta bread
  • salad
  • Greek yogurt


1. First make the meatballs. Blend the mince beef, onion, garlic, ground cumin, ground coriander, cayenne and coriander leaves in a food processor until smooth.

2. Using your hands, take a small handful of the mixture and roll it into a ball. Place the meatball on a lightly floured tray. Repeat this process until you have used up all the minced meat mixture. Refrigerate until ready to cook.

3. Roll the meatballs, in the flour until they are well-coated.

4. Meanwhile, heat the olive oil in a large, heavy-based frying pan. Fry the meatballs until golden brown, turning them during frying to ensure even browning. Drain on kitchen paper and set aside.

5. Meanwhile, make the squash casserole. Heat the olive oil in a deep, heavy-based frying pan.

6. Add the onion, garlic, red pepper, chilli and thyme and fry, stirring now and then, over a medium heat, until the onions have started to soften but are not coloured.

7. Add in the butternut squash and cook, stirring frequently, until the squash is tender, about 15 minutes.

8. Finally, add the fried meatballs and cook for a further 2-3 minutes. Season with salt and freshly ground pepper to taste, and fold in chopped mint.

9. Serve with warm pitta bread, a little salad and a dollop of Greek yoghurt.

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