Pumpkin Meatballs in a Creamy Tomato Sauce
Servings 5 people
Ingredients
Meatballs
- 1 ¼ lb lean ground beef
- ¼ cup pumpkin puree
- ⅓ cup unseasoned breadcrumbs
- 1 large egg
- 3 tablespoon milk
- ⅛ teaspoon ground sage
- 1 teaspoon salt
- 1 tsp black pepper
Sauce
- 24 oz pasta sauce of choice
- ⅓ cup pumpkin puree
- ½ cup heavy cream
- 1 lb spaghetti
- Grated parmesan, for topping
Instructions
- Preheat the oven to 350°F. Line a baking sheet with foil and spray lightly with cooking spray and set aside.
- Add ground beef and all meatball ingredient into a large bowl. Gently mix by hand and roll into medium sized meatballs.
- Place meatballs on the baking sheet. Bake for 20 minutes or internal temperature reached 165°F.
- While the meatballs are cooking, place the pasta sauce and pumpkin puree into a large rimmed skillet. The skillet should be large enough to all all the meatballs to the sauce when they finish baking.
- Heat sauce on medium low. While sauce and meatballs cook, cook the pasta according to package instructions. Drain and set aside.
- Once meatballs have cooked, remove them from the oven and add them to the sauce. Stir in the heavy cream and simmer for 5 minutes.
- Serve meatballs over cooked pasta and top with parmesan cheese.