Pumpkin Tomato Basil Meatballs

• Gluten free
• Paleo

• Meat

  • 12 oz Ground pork sausage
  • 12 oz Ground turkey

• Produce

  • 2 tsp Basil, dried
  • 1/2 cup Basil, fresh
  • 2 cloves Garlic
  • 1 tsp Garlic powder
  • 1 15 oz can Pumpkin puree
  • 2 tsp Sage, dried
  • 1 28 oz can Tomatoes, whole
  • 1/2 White onion, large

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3/4 Almond flour
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1/4 Red wine vinegar

Found on wholesomelicious.com

Description

Ingredients

• 12 oz ground turkey
• 12 oz ground pork sausage
• 1 tsp garlic powder
• 2 tsp dried basil
• 2 tsp dried sage
• ¾ almond flour
• 1 egg
• 2 tbsp olive oil
• 2 cloves garlic, crushed
• ½ large white onion, chopped
• 1 15 oz can pumpkin puree
• 1 28 oz can whole tomatoes*
• ¼ red wine vinegar
• Salt to taste
• ½ cup chopped fresh basil

Directions

• Preheat your oven to 375 degrees.
• Make your meat balls. Combine meat with garlic powder, basil, sage, and almond flour. Mix until all ingredients are incorporated. Whisk the egg, and add to mixture. Roll into 1-2 inch balls and place on a large roasting pan. Bake for approximately 22-25 mins, or until meatballs are cooked through. Set aside to cool.
• Meanwhile, make your sauce. Heat a large skillet to medium high heat. Coat the pan with olive oil and add the onion. After a few minutes, add the garlic. Cook for an additional 2-3 minutes until fragrant. Add the canned tomatoes and pumpkin. Mix well and reduce heat to medium low once the sauce begins to bubble. Slowly add in vinegar and salt. Simmer for at least 15-20 minutes. Add the meatballs once cooked. Let cook with the meatballs for an additional 15 minutes.
• Top with fresh basil to serve over noodles, zoodles, or spaghetti squash.