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Paleo Pumpkin Meatballs

in Entrees, Recipes, Snacks

Meatballs kicked up a notch with pumpkin make for the perfect fall-inspired meal.  Pair these Paleo Pumpkin Meatballs with your favorite comforting sides!

pumpkin_meatballs 5 graphicA 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.

pumpkin_meatballs 4While 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_meatballs 3Pumpkin 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.

pumpkin_meatballs 7Your favorite traditional meatballs just got oh-so fancy.  These essentially prove that almost everything tastes better with pumpkin, dontcha’ think?

pumpkin_meatballs 8Paleo Pumpkin Meatballs
AIP, Whole 30, Gluten-Free, Grain-Free, Dairy-Free, Nut-Free, Nightshade-Free

Makes 12-14 meatballs (3 to 4 servings)


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


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.

pumpkin_meatballs5. Bake meatballs for 15 minutes.  Flip carefully.  Bake for an additional 15 to 20 minutes, or until golden brown.

pumpkin_meatballs 6While 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.

pumpkin_meatballs 2Fall-inspired #Paleo Pumpkin Meatballs #glutenfree #aip #Whole30 Click To Tweet

Are you a meatball person?  Have you ever added pumpkin to yours?
What is your idea of comforting fall food?

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