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Pumpkin Meatballs with a Pumpkin-Spiced Sauce

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It’s fall and pumpkins and squash are everywhere! I can’t stop making pumpkin recipes and here I go again. Danielle and I decided to create Pumpkin Meatballs with a Pumpkin-Spiced Sauce. Danielle was taking pictures of the beautiful mums my husband planted and the house smelled so good. What a great day at Cindy’s Table! We do love our job…

This is a perfect Paleo Recipe and Gluten Free but it is also simply Amazing.

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Notes

Note: If you are making the sauce in advance then you may want to add more milk as it becomes thicker as it sits.

I used my Bialetti Aeternum Signature Series pan to make  my pumpkin spice sauce.

Ingredients

For Pumpkin Meatballs

  • 1 Pound ground turkey
  • 1/3 Cup tapioca flour or almond flour
  • 1 Teaspoon cinnamon
  • 1/4 Teaspoon fresh nutmeg, grated
  • 1/2 Teaspoon freshly ground pepper
  • 1 Teaspoon sea salt
  • 1/2 Cup pure pumpkin

For the Pumpkin-Spiced Sauce

  • 1 Cup pure pumpkin
  • 1 1/2 Tablespoon honey
  • 1 Tablespoon cinnamon
  • 1 Teaspoon sea salt
  • 1 Tablespoon coconut flour
  • 1 Teaspoon cinnamon
  • 1/4 Teaspoon fresh nutmeg, grated
  • 1/2 Teaspoon pumpkin pie spice
  • 1 Cup coconut milk or cream

Directions

For Pumpkin Meatballs

Directions

Preheat the oven to 350. Mix all meatball ingredients together by hand in a bowl. Form the meat mixture into meatballs using an ice cream scoop (to keep the meatballs the same – I used a large melon scoop for these). and place on the pan (I made ours big enough to form 12 meatballs) Bake for about 25-30 minutes (depending on the size). Serve the pumpkin meatballs with pumpkin-spiced sauce warm.

For the Pumpkin-Spiced Sauce

Directions

While the meatballs are cooking, prepare the pumpkin-spiced sauce. Take a large sauté pan over medium heat and whisk together all ingredients for the sauce.  Continue to whisk for about 3 minutes.  Lower to simmer for another 2 minutes and sauce is ready! Serve the pumpkin meatballs with pumpkin-spiced sauce warm.