Pumpkin Turkey Meatballs with Pumpkin Tomato Sauce

For the meatballs

• 1 lb ground turkey

• 1/3 cup freshly grated parmesan cheese

• 1/2 cup pumpkin puree

• 1/2 cup panko bread crumbs

• 1 large egg

• 1 tbsp fresh sage

• 1 tbsp fresh thyme

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1 tsp kosher salt

• fresh cracked pepper

For the sauce

• 2 tsp extra virgin olive oil

• 2-3 tbsp butter or butter spread, divided ( I have used a yogurt spread and it has worked well; ghee, vegetable spread, etc all would work here)

• 1 small onion, diced

• 4 cloves of garlic, chopped

• remainder of the can of pumpkin puree

• 1, 28 oz can of pureed San Marzano (use plum otherwise) tomatoes with basil

• 2 tbsp heavy cream or half and half

• 1/4 tsp red pepper flakes

• 1/2 tsp dried basil

• 1/4 tsp dried thyme

Method

For the meatballs

Preheat oven to 425 degrees.

Combine all of the ingredients in a bowl and mix with your hands until combined. Add more breadcrumbs if you want a denser meatball.

Place meatballs, about 2” in diameter on a baking sheet lined with parchment. Bake for a total of 20 minutes, flipping half way. Remove from oven and set aside.

For the sauce

In a medium sauce pot, turn the heat to medium low. Add your olive oil and 1 tbsp of butter. Once melted, add your onion; cook until translucent, about 5 minutes. Add in your garlic, and cook until fragrant. Add the pumpkin puree, tomato sauce, dried spices, salt, red pepper flakes and bring to a simmer for 5-10 minutes. Remove from the heat, add the heavy cream + remainder of butter. Stir until combined.

Next, with an immersion blender, food processor, or blender, blend the sauce until smooth and creamy.

When ready to serve, bring the sauce to a simmer and add your meatballs to the sauce pot. Serve over your pasta of choice, or like I did, spaghetti squash.