This Meatballs in Pumpkin Cream recipe is the perfect Fall comfort food. Fall is here, and it’s time to pumpkin everything. But forget the lattes—we’re talking about something way more exciting.
Tender beef meatballs are packed with caramelized sweet onions, panko, and toasted pumpkin seeds. They’re seared to perfection in a skillet of olive oil. The result? Crispy on the outside, juicy on the inside. A little bite of fall heaven.
These delicious meatballs swim in a creamy, dreamy pumpkin sauce. Picture freshly roasted pumpkin, caramelized sweet onion, heavy cream, orange zest and juice, and a splash of vegetable broth. Plus the crunch of added toasted pumpkin seeds. It’s all pureed into a silky smooth sauce that coats every inch of those meatballs. The smell alone will have people lining up outside your kitchen.
Roast a pumpkin
Freshly roasted pumpkin makes all the difference in this recipe. Roast a pie pumpkin in the oven until soft. When it is cool enough to handle, remove the skin and seeds. Then puree the flesh in a blender or food processor.
Lighten it up
Want to be a little more health-conscious? No problem. Swap out the beef for turkey or chicken to lighten things up. Additionally, use milk or light cream instead of heavy cream to reduce the fat. But honestly, go for the heavy cream if you can. It’s fall, after all. Because sweater weather is made for indulgence.
Meatballs in Pumpkin Cream is perfect for impressing guests or just treating yourself. It’s a perfect mix of comfort and fancy. You get the warmth of a comfort food classic, but the pumpkin twist makes it feel special like you’re dining in a five-star pumpkin patch.
So, grab that can of pumpkin (or roast your own if you’re feeling fancy) and get those meatballs sizzling. Because Fall is calling, and it smells delicious.
Meatballs in Pumpkin Cream Sauce
Ingredients
For the meatballs:
- 1/3 cup panko crumbs
- 1/4 cup toasted pumpkin seeds
- 1 small sweet onion
- 2 garlic cloves
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 egg
- kosher salt and freshly ground pepper to taste
- 2 tablespoons vegetable oil
For the sauce:
- 1/3 cup raw pumpkin seeds
- 1 sweet onion
- 2 garlic cloves
- 1 orange
- 1 tablespoon olive oil
- 3 cups roasted pumpkin*
- 1 cup heavy cream
- 1+1/2 cups vegetable broth
Instructions
Make the meatballs:
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Toast the pumpkin seeds in a naked skillet.
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Remove from heat.
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When cool enough to handle, chop.
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Peel and chop the onions.Peel and mince the garlic.
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Heat the butter and olive oil in a skillet.
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Add the onions and sauté until soft.
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Stir in the garlic and cook for another few minutes.
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Remove from heat and let cool.
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Mix the meat with the pumpkin seeds and panko.
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Combine the onions and garlic with the meat mixture.
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Beat the egg and mix it in.
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Season with salt and pepper.
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Form into balls.
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Heat the oil in the same pan.
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Fry the meatballs turning them so they brown on all sides.
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Transfer to a plate or bowl.
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Cover with aluminum foil and set aside.
Make the Sauce:
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Toast the pumpkin seeds in a naked skillet.
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Remove from heat. Set aside.
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Peel and dice the onion.
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Peel and mince the garlic.
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Heal the oil in a large skillet.
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Zest and juice the orange.
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Sauté the onion until golden.
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Stir in the garlic.
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Add the pumpkin and combine thoroughly.
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Mix in the orange juice, zest, cream, and vegetable broth.
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Use a hand blender to puree the mixture.
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Add the meatballs.
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Bring to boil.
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Turn the heat down to low. Simmer for 20 minutes.
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Stir in the toasted pumpkin seeds reserving a few for garnish.
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Transfer to a serving platter. Garnish with extra pumpkin seeds and serve.
Recipe Notes
*Roast a pie pumpkin in the oven until soft. Peel and scrape out the seeds. Puree the flesh in a blender or food processor.
Like these Meatballs in Pumpkin Cream? Also, check out some of these other delicious meatball recipes:
CHILI CRISP PEANUT MEATBALLS
TURKEY MEATBALLS IN YOGURT SAUCE
GRUYERE-STUFFED WALNUT MEATBALLS
