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Ingredients (Serves 4):

For the meatballs:

• 1 lb ground chicken (or turkey)
• 1 egg
• 1/3 cup finely chopped spinach (lightly sautéed or steamed if needed)
• 1/4 cup almond flour
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp dried oregano (optional)

For the sauce:

• 1 1/2 cups cooked butternut squash (pureed)
• 1/2 cup homemade SCD yogurt or coconut milk
• 1/2 tsp salt
• 1/2 tsp thyme or rosemary (optional, omit if child is sensitive to herbs)
• 1 tbsp ghee or olive oil

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Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix all meatball ingredients thoroughly. Form into small balls using wet hands and place on the baking sheet.
3. Bake for 20–22 minutes, until cooked through and lightly golden.
4. While meatballs are baking, blend cooked butternut squash with yogurt or coconut milk until smooth.
5. Pour mixture into a saucepan, add salt, herbs, and ghee or olive oil.
6. Warm over low heat, stirring gently until heated through.
7. When meatballs are done, pour sauce over them or serve as a dipping option for picky eaters.

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Optional Add-Ins:

• Use finely grated carrots or zucchini in the meatballs for added fiber
• Blend sauce with bone broth for extra gut-healing benefits
• Serve over riced cauliflower or soft-cooked spaghetti squash for variety