Meatball Ingredients: 1.5 pounds fresh ground turkey 2 ounces pancetta, diced 1 cup canned 100% pumpkin puree 1 egg 1.5 tablespoons fresh sage, finely chopped 1 tablespoon fresh thyme, finely chopped 1.5 tablespoons fresh rosemary, finely chopped 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/8 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon garlic powder Pumpkin & Tomato Sauce: 28 Ounces Pomodoro Sauce (or good quality jarred marinara) 1 15 ounce can 100% pumpkin puree 1 cup turkey or chicken stock 1 tablespoon fresh rosemary, finely chopped 1 tablespoons fresh sage, finely chopped 1 tablespoon fresh thyme, finely chopped | Preheat your oven to 400 F. In a bowl, combine the ground turkey, pancetta, egg, pumpkin, and all of the fresh and dry spices. Get in there with clean hands and combine the ingredients well. Place in the fridge for at least 30 minutes. This is important to help the mixture firm up a bit, so it is easier to form into meatball shape. Remove from the fridge, and start scooping the mixture, rolling into a ball in your hands, and placing on a foil lined baking sheet. For golf ball sized meatballs, you should end up with 20-22 meatballs. Bake at 400 degrees for 20 minutes, or until cooked through in the middle. While the meatballs are baking, whisk together all of the ingredients for the pumpkin & tomato sauce in a sauce pan. Let simmer, covered, for at least 20 minutes, or until ready to serve. Serve alone with a side salad, adding the pumpkin & tomato sauce to the meatballs, or over top spaghetti squash or regular spaghetti. |
The biggest struggle here was figuring out how to name these! Pumpkin, Pancetta, Sage, Tyme, Rosemary, Turkey.... too many buzzwords to pick just a few! For whatever reason, I rarely think to make meatballs, but am so glad I did and tweaked this recipe until they were just right. The sauce also has a little pumpkin in it, making it an all around Fall treat. Get cozy, eat these alone, over spaghetti squash, or regular pasta, and enjoy!
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