Pumpkin Meatballs With Cinnamon-Sage Tomato Sauce
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
56
Sourness
44
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.5 tbsps
Sage (chopped fresh)1 tbsp
Brown Sugar1 tsp
Ground Cinnamon1
Salt1 tsp
Ground Nutmeg1 tsp
Ground Ginger1 tsp
Garlic Powder3 cups
Chicken (reduced-sodium)2 tsps
Dried Basil1 large
Spaghetti SquashDirections:
1
Using a fork, mix together the turkey, pumpkin puree, sage, sugar, cinnamon, salt, black pepper, nutmeg, ginger, garlic powder and egg in a large bowl
2
Refrigerate for at least 30 minutes to help firm
3
Preheat the oven to 350 degrees F
4
Line a baking sheet with parchment paper
5
Form the turkey mixture into evenly sized (approximately 1
6
5-inch) meatballs
7
You should end up with about 22 in total
8
Note: If they're fussy, you can smooth them into a rounded shape once they're on the baking sheet
9
Bake the meatballs for 15 minutes on one side
10
Carefully turn them over and bake for an additional 15 minutes
11
Add the meatballs to a pot of simmering Cinnamon-Sage Tomato Sauce
12
Cover and simmer for another 10 to 15 minutes, allowing the meatballs to soak up the yummy sauce flavor
13
Serve with the Spaghetti Squash "Pasta
14
" Add the broth, tomato sauce, pumpkin puree, basil, garlic powder, cinnamon and sage to a large pot and mix well
15
Bring to a boil, reduce the heat and simmer, uncovered, for 15 minutes
16
Season with salt and pepper to taste
17
Sprinkle on some crushed red pepper to kick up the heat if desired
18
Microwave the spaghetti squash to soften slightly, about 4 minutes
19
Slice off the ends of the squash, then slice in half lengthwise
20
Scoop out the seeds and pulp
21
Place the squash cut-side down in a baking dish with an inch of water
22
Microwave for 9 to 10 minutes
23
Once cool, use a fork to scrape out spaghetti-like strands