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