Recipes

Pumpkin Meatballs With A Pumpkin-Spiced Sauce

Cindy Anschtz Barbieri|

Pumpkin Meatballs With A Pumpkin-Spiced Sauce
4 (1 ratings)
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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. For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.
Servings
6
Ingredients
  • 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
  • 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
  1. Directions
  2. 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.
  3. Directions
  4. 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.
 
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