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Pumpkin Tomato Basil Meatballs

Featured in the Honolulu Star-Advertiser on October 17, 2018.

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Ingredients:

Pumpkin Tomato Basil Meatballs

  • 12 ounces ground turkey
  • 12 ounces ground pork sausage
  • 1 teaspoon garlic powder
  • 2 teaspoons dried basil
  • 2 teaspoons dried sage
  • 3/4 cup almond flour
  • 1 egg
  • 2 tablespoons olive oil
  • 1/2 large onion, chopped
  • 2 cloves garlic, crushed
  • 2 cups fresh pumpkin puree
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can whole tomatoes
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 1/2 cup chopped fresh basil

Directions:

  1. Heat oven to 375°F.
  2. In a large bowl combine meat with garlic powder, basil, sage, and almond flour.
  3. Mix until ingredients are incorporated.
  4. Whisk egg, and add to mixture.
  5. Roll into 1-2 inch balls and place on a large roasting pan.
  6. Bake for 22-25 mins, or until meatballs are cooked through.
  7. Set aside to cool.
  8. In a large skillet on medium-high heat, add oil and onions and cook for 2-3 minutes; add garlic.
  9. Cook for an additional 2-3 minutes until fragrant.
  10. Add pumpkin, tomato paste, and tomatoes.
  11. Mix well and reduce heat to medium low once sauce begins to bubble.
  12. Slowly add in vinegar and salt.
  13. Simmer for at least 15-20 minutes, then add meatballs.
  14. Cook an additional 15 minutes.
  15. Garnish with fresh basil and serve over pasta.

Serves 8.

Tip: For fresh pumpkin puree, cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled foil. Bake at 325°F for 30-40 minutes, or until flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.

Approximate Nutrient Analysis per serving:
360 calories, 26 g fat, 7 g saturated fat, 85 mg cholesterol, 800 mg sodium, 13 g carbohydrate, 4 g fiber, 5 g sugar, 19 g protein

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