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Meatballs in Pumpkin Cream Sauce

Meatballs in Pumpkin Cream Sauce

Course Brunch, Dinner, Lunch, Main Course, Side Dish
Cuisine American
Keyword fall recipes, meatballs, Pumpkin Cream Sauce, Pumpkin Meatballs, Pumpkin Recipes
Prep Time 35 minutes
Cook Time 45 minutes
Servings 6
Author Lora Wiley-Lennartz

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:

  1. Toast the pumpkin seeds in a naked skillet.

  2. Remove from heat.

  3. When cool enough to handle, chop.

  4. Peel and chop the onions.Peel and mince the garlic.

  5. Heat the butter and olive oil in a skillet.

  6. Add the onions and sauté until soft.

  7. Stir in the garlic and cook for another few minutes.

  8. Remove from heat and let cool.

  9. Mix the meat with the pumpkin seeds and panko.

  10. Combine the onions and garlic with the meat mixture.

  11. Beat the egg and mix it in.

  12. Season with salt and pepper.

  13. Form into balls.

  14. Heat the oil in the same pan.

  15. Fry the meatballs turning them so they brown on all sides.

  16. Transfer to a plate or bowl.

  17. Cover with aluminum foil and set aside.

Make the Sauce:

  1. Toast the pumpkin seeds in a naked skillet.

  2. Remove from heat. Set aside.

  3. Peel and dice the onion.

  4. Peel and mince the garlic.

  5. Heal the oil in a large skillet.

  6. Zest and juice the orange.

  7. Sauté the onion until golden.

  8. Stir in the garlic.

  9. Add the pumpkin and combine thoroughly.

  10. Mix in the orange juice, zest, cream, and vegetable broth.

  11. Use a hand blender to puree the mixture.

  12. Add the meatballs.

  13. Bring to boil.

  14. Turn the heat down to low. Simmer for 20 minutes.

  15. Stir in the toasted pumpkin seeds reserving a few for garnish.

  16. 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.