Meatballs kicked up a notch with pumpkin make for the perfect fall-inspired meal. Pair these Paleo Pumpkin Meatballs with your favorite comforting sides!
A couple of months back, I tried these meatballs for the first time. I was on the hunt for AIP Paleo recipes, the flavors sounded delicious, and the balls sounded simple enough to throw together. Ever since then, I have been hooked on and continuously craving meatballs.
While everything about Alaena’s recipe is pretty perfect, a few weeks ago I was craving something a bit more cozy, fall-inspired, and even more veggie-packed. And when October rolls around each year, it is hard not to instantly think of pumpkin.
Pumpkin goes great in oatmeal and it was made for pie. But did you know that it also tastes crazy good paired with grass-fed ground beef? Well, it does. So good.
I also threw in some fresh garlic and ginger, along with two of my favorite fresh fall-inspired herbs: thyme and sage. While you could totally used dried herbs, I highly recommend sticking with fresh. I truly believe it makes a difference in the taste.
Your favorite traditional meatballs just got oh-so fancy. These essentially prove that almost everything tastes better with pumpkin, dontcha’ think?
Paleo Pumpkin Meatballs
AIP, Whole 30, Gluten-Free, Grain-Free, Dairy-Free, Nut-Free, Nightshade-Free
Makes 12-14 meatballs (3 to 4 servings)
Ingredients
1 pound grass-fed, organic ground beef (or ground turkey or chicken)
1/2 cup pumpkin puree (not pumpkin pie mix)
12 leaves of fresh sage
4 sprigs of fresh thyme
4 cloves of garlic, peeled
2-inch piece of fresh ginger, grated
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
Directions
1. Combine sage, thyme, garlic, and ginger in a food processor. Process for approximately 20 seconds, or until finely diced.
2. Using your hands, mix together the beef, pumpkin puree, processed herb mixture, and seasonings in a large bowl. Refrigerate for at least 30 minutes.
3. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking sheet.
4. Form beef mixture into evenly sized meatballs. You should end up with approximately 12 meatballs.
5. Bake meatballs for 15 minutes. Flip carefully. Bake for an additional 15 to 20 minutes, or until golden brown.
While these bad boys are delicious all on their own, I highly recommend serving them with my parsnip “rice” (seen above). The two make for the perfect pair.
[bctt tweet=”Fall-inspired #Paleo Pumpkin Meatballs #glutenfree #aip #Whole30″]
Are you a meatball person? Have you ever added pumpkin to yours?
What is your idea of comforting fall food?
Comments on this entry are closed.
Girl, put pumpkin in EVERYTHING! The perfect “moisture” too!
I’m so glad you agree on that one. The more pumpkin the better!!
Turkey pumpkin meatballs here I come! Can’t believe you figured out a gluten, nut, dairy free meatball recipe 🙂
Sometimes it is almost laughable to me when I “tag” my recipes with all of the things they are free from… who knew some of them were even possible!! 😉
Whoa, I need to make these ASAP! I’ll let you know how they turn out 😉
Yes, you sure do! I hope you love them!
Looks delicious!
Thanks so much! I happen to think they are! 🙂
I would love a chicken or turkey version of this!!
I bet they would be delicious with either one. I think I’ll be trying that out next!
pumpkin in meatballs acutely sounds fantastic! Totally trying this 🙂
It is an unlikely, but delicious combination. I hope you love them as much as I do!
I am a fan of meatballs and I love that these don’t have eggs! I love eggs but I want to enjoy them in their egg form, lol.
I’m buying pumpkin 4 cans at a time right now, I want to try all of these recipes!
This is totally the time to stock up on pumpkin, right?! Smart move! I hope you use some of that pumpkin for these meatballs 🙂
What a good idea!! I’ve never included pumpkin with a meat based recipe. I bet this makes the meatballs so moist and yummy!
Yes, it totally does! No dry meatballs here! 😉
I love these! I’m not a beef person but I’m sure this would totally work with turkey or chicken. Recipes with simple ingredients are the best ones.
Yes! I’m sure the flavors would absolutely work with chicken or turkey. If you try it out, be sure to let me know!
Oh I love the idea of adding pumpkin to meatballs!! That sounds amazing … especially with all those fall herbs too! Hope you had a great weekend!! 🙂
Yes! These wouldn’t be the same without the fresh herbs. Both the pumpkin and herbs are definitely the stars of the show!
I love all things pumpkin but I haven’t ever seen them in meatballs – these look amazing!
It turns out that pumpkin works in even the most unlikely places. You should definitely give these a try!
Girl, YES YES YES! Pinning, trying tomorrow – eating ALL of it, YES! 😀
I LOVE the enthusiasm! It’s hard not to be enthusiastic about pumpkin though, right?
YUM! Love the idea of adding ginger to these meatballs. I bet that pairs perfectly with the pumpkin.
It really does! I never knew I loved ginger so much, but it is seriously awesome with the fall/winter herbs and pumpkin. Plus, it’s good for you!!