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1½ whole-wheat bread slices, cubed

½ cup 2% reduced-fat milk

1 lb. ground sirloin

½ tsp. ground cumin

½ tsp. freshly ground black pepper

⅝ tsp. kosher salt, divided

2 Tbsp. olive oil

1 cup chopped butternut squash

¾ cup chopped yellow onion

1 Tbsp. finely chopped garlic

1 ¼ cups unsalted beef stock

2 cups chopped tomatoes

¾ cup unsalted tomato sauce

1½ cups cauliflower florets

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1. Place bread cubes in a bowl; pour milk over bread. Let stand 5 minutes.

2. Gently combine soaked bread cubes, beef, cumin, pepper, and 1 teaspoon salt in a medium bowl. Gently shape into 12 (1½-inch) meatballs.

3. Heat a Dutch oven over medium-high. Add oil to pan; swirl to coat. Add meatballs in a single layer; cook, turning to brown on all sides, about 4 minutes. Transfer meatballs to a plate.

4. Add squash, onion, and garlic to pan; cook, stirring occasionally, 3 minutes. Add stock, scraping pan to loosen browned bits. Add remaining ½ teaspoon salt; cook until liquid is reduced by half, about 6 minutes.

5. Add tomatoes and tomato sauce; bring to a simmer. Cook, stirring occasionally, until slightly thickened, 6 to 8 minutes.

6. Stir in cauliflower; cover and cook 3 minutes. Return meatballs to pan; cover and cook just until meatballs are cooked through, 6 to 8 minutes.

SERVES 4 (serving size: 2 cups)

CALORIES 335; FAT 13.1g (sat 3.3g, mono 71g, poly 1.6g);

PROTEIN 29g; CARB 29g; FIBER 7g; SUGARS 10g (est. added sugars 1g); CHOL 62mg; IRON 5mg; SODIUM

556mg; CALCIUM 120mg

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Recipe by Adam Hickman

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