Spicy Skillet Meatballs In Creamy Pumpkin Sauce

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"Beef, and pork sausage meatballs. Browned all over, and baked in a creamy pumpkin sauce. Topped with lots of melty cheese, and served with toasted baguette slices."
-- @shelbyykhan

A Note from Feedfeed

Gluten-free meatballs in a savory pumpkin sauce make for the perfect warm winter dinner. Shelby recommends serving this with a crusty baguette for dipping. 

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  • Recipe Card
Prep time: 15mins
Cook time: 30mins

Recipe Card

ingredients

  • 1 pound ground beef
  • 6 ounces pork sausage
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 1/4 teaspoons kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1 slice of bread (I like canyon gluten free)
  • 1/4 cup milk (to soak bread)
  • 2 tablespoons olive oil
  • 1 chopped yellow onion
  • 3 cloves minced garlic
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 15 ounce can pure pumpkin (not pumpkin pie mix)
  • 14 ounces fire roasted crushed tomatoes
  • 1/4 cup heavy cream
  • 10 ounces mozzarella (I like pearls! but use whatever you have)
  • 1/2 cup grated parmesan cheese
  • toasted baguette (I like against the grain), for serving

Method

  • Step 1

    In a large bowl, combine ground beef, sausage, 1 teaspoon each of dried thyme, oregano, and red pepper flakes. 1/4 teaspoon of nutmeg, salt and pepper.

  • Step 2

    Take your slice of bread, and place it in a shallow dish. Pour over milk, to quickly soak bread.

  • Step 3

    Remove from milk, allowing excess to drip off. Crumble bread finely into meat with your hands, be sure to really crumble the crust well! (or cut the crust off entirely)

  • Step 4

    Add one egg into meat, and mix with your hands. Careful not to over work.

  • Step 5

    Form into spheres of desired size.

  • Step 6

    Heat olive oil in a cast iron skillet. Brown meatballs on all sides. Remove from pan and set aside. (they will finish cooking later)

  • Step 7

    Preheat oven to 350.

  • Step 8

    In the same cast iron pan, add chopped onion, remaining red pepper flakes, oregano and thyme. Cook until onion has softened a bit.

  • Step 9

    Add garlic, and cook 2-3 minutes until fragrant.

  • Step 10

    Add pumpkin, and stir to combine.

  • Step 11

    Stir in crushed tomatoes, and bring to a simmer.

  • Step 12

    Stir in heavy cream, and turn off heat.

  • Step 13

    Place meatballs back into sauce.

  • Step 14

    Top with mozzarella (I like the pears, but you could use slices or shredded as well) and parmesan.

  • Step 15

    Cover, and bake for 20 minutes.

  • Step 16

    Uncover, and bake for an additional 10-15 until cheese is melted and begins to brown.

  • Step 17

    Serve with toasted baguette, or over your favorite pasta.