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Potato and Patty Pan Squash Casserole with Meatballs

A quick paleo casserole that will spice up your night. by Marla Starr, updated November 6, 2016 Posted on September 18, 2015

Paleo Recipe Potato and Patty Pan Squash Casserole with Meatballs
Marla Starr
Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

When you’re in need of a throw together, one-dish meal…enter the casserole!

During the week I was planning our road trip and didn’t have much time to cook so I whipped together this patty pan and potato casserole with meatballs and Jeff & I were able to eat it for several meals in a row. It definitely saved me on time I usually spend in the kitchen, so I could use it for planning.

Potato and Patty Pan Squash Casserole with Meatballs

What Is Patty Pan Squash?

Pattypan (or patty pan) squash is a variety of summer squash. Typically it’s 2-3 inches in diameter and comes in shades of yellow, green and white. You’ll know these fun squash by the shape of their spiral edges.

My mother in law grew some extremely large patty pan squash this year in her garden, so instead of slicing and pan frying them to show off their unique shape, I chopped them up and added them to the potatoes in this casserole.

What If I Don’t Have Scallions?

Scallions and green onions are the same thing. They have a much more mild flavor when compared to regular white/yellow onions or shallots so if you don’t have any scallions on hand, you can replace them with fresh chives, leeks or you can even just them out if you’re not a fan of alliums.

For a quick little read about the difference between green onions, scallions and spring onions, check out this article on the kitchn.

Why Potatoes?

After getting the results from my gut permeability test and speaking to Spencer, my functional diagnostic nutritionist, one of the recommendations he made was to reintroduce potatoes and other starchy vegetables at every meal. At first I wasn’t sure how that was going to work but after implementing this recommendation for a few months, I have to say I’m feeling much better.

I highly recommend you purchase organic potatoes whenever possible because they are always listed on the dirty dozen.

Potato and Patty Pan Squash Casserole with Meatballs

Potato and Patty Pan Squash Casserole with Meatballs

Yield: 3-4 Servings

Ingredients

  • 1lb organic red potatoes, peeled and chopped
  • 1 small patty pan squash, peeled and chopped
  • 2 tablespoons Paleo Powder Pink seasoning
  • 5 organic scallions, trimmed and sliced
  • 1 jalapeño pepper, sliced
  • 1lb grassfed ground beef
  • 2 tablespoons grass-fed tallow

Directions

  1. Preheat the oven to 350°F.
  2. Add chopped potatoes and squash to a 3 quart glass oblong baking dish.
  3. Add Paleo Powder seasoning. If you don't have Paleo Powder in your spice drawer you may want to give it a try! In the meantime you can substitute with a combination of chili powder, garlic powder, onion powder, black & white pepper, cumin and a bit of cayenne pepper.
  4. Add the sliced scallions and jalapeño pepper. Toss to combine so the seasoning coats all the vegetables evenly. If you can't visibly see a coating of seasoning on everything, add more and toss to combine.
  5. Roll the ground beef into tiny balls and add them to the dish. Gently toss to combine so the seasoning is transferred to the outside of the meatballs.
  6. Scatter small amounts off tallow evenly across the top of everything and transfer the dish to the oven.
  7. Bake for 15 minutes then brave the heat and toss everything and continue cooking for another 35 minutes.
  8. Remove dish from the oven using oven mitts and serve warm. Note: When tallow cools it creates a layer of fat on your dish so you want to serve this dish while it's still hot. When preparing leftovers be sure to reheat on the stovetop or in the oven.
  9. Enjoy! :)

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About the Author Marla Starr

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

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