Pumpkin Meatballs with a Pumpkin Spiced Sauce
A fall-inspired meal, full of warm pumpkin and spice flavors using ground turkey, oatmeal but without dairy or gluten.
Ingredients
- 1.25 pounds lean or extra lean turkey
- 1/2 cups pumpkin
- 1/3 cup gluten-free oats quick oats
- 1/2 tsp cinnamon ground
- 1/4 tsp nutmeg ground
- sea salt to taste
Pumpkin-Spiced Sauce
- 2 cups pumpkin canned
- 2 cups vanilla almond milk unsweetened
- 1 Tbsp coconut flour ground
- cinnamon ground, to taste
- pumpkin pie spice ground, to taste
- sea salt to taste
- 2 Tbsp honey
Instructions
- Preheat the oven to 400 degrees.
- Mix all meatball ingredients together by hand in a bowl.
- Cover an oven-safe pan with tinfoil and lightly coat with olive oil.
- Form the meat mixture into meatballs and place on the pan (I made ours big enough to form 12 meatballs).
- Bake for about 25-30 minutes (mine took 28 minutes).
- While the meatballs are cooking, prepare the pumpkin-spiced sauce.
- Add all pumpkin-spiced sauce ingredients (except for 1 cup of the milk) to a pan.
- Heat the sauce on low; stir very frequently.
- Continue to add more milk, depending on how thin you want your sauce (I used the full 2 cups).
- Serve the pumpkin meatballs with pumpkin-spiced sauce warm.
Notes
- Optional: Prepare rice, quinoa or other pasta as well to use as a "bed" for the pumpkin meatballs with pumpkin-spiced sauce. I used plain white rice because I didn't want any flavors to compete with the main meal. The white rice worked perfectly!
- You can use more or less unsweetened almond milk, depending on how thick you like the sauce
- If you don't want to use almond milk, HERE are other incredible plant-based milks to choose from