This took a little work ahead of time, as I didn’t have enough broth frozen to create this meal for the crowd that would be eating it on Friday. So, I started a new batch of broth Thursday night so it would be ready for Friday when I got home from school. Once I got home, I took it out of the crockpot, strained it and let it sit while I prepared the rest of the ingredients. I doubled this recipe to feed our group and cover my lunches for next week, but one batch should easily feed 4-5 people.
1 lb. ground beef
1/2 cup almond flour
1 tsp. paprika
1 tsp. cumin
1 tsp. salt and pepper, each
1 large butternut squash, peeled and cut into 1-inch chunks
6-8 cups kale (this stuff cooks down quickly!)
6 cups broth
Add 2 tablespoons coconut oil to a large pot on medium heat. Add the butternut squash chunks and cook until browned and tender, stirring periodically for about 10 minutes. Meanwhile, mix together the almond flour, eggs, paprika, cumin, salt and pepper. Mix in the ground beef to incorporate all ingredients. Remove the butternut squash and place in a bowl until needed. Add 2 more tablespoons coconut oil to the pot to begin melting. Make meatballs using about 2 tablespoons meat mixture for each. As you make the meatballs, add them to the hot pot to begin cooking. Let them cook until they are browned, then gently flip them to cook on the other side (about 5 minutes per side). Once all of the meatballs have cooked evenly, add the butternut squash and broth to the pot. Allow to heat up until simmering. Add the kale and help to submerge it beneath the liquid. Cook for about 5 minutes to let all ingredients get to temperature.
Serve in a bowl and enjoy!