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Pumpkin Pasta with Pumpkin Sage Turkey Meatballs

Ingredients

Meatballs

  • 1 pound turkey
  • 1/3 cup whole wheat panko crumbs
  • 1/3 cup pumpkin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 4 sage leaves minced

Pumpkin Spaghetti Sauce

  • 1 28 oz can crushed tomatoes
  • 1 onions diced
  • 1 tablespoon of olive oil
  • 4 cloves garlic minced
  • 2 tablespoons good aged balsamic
  • 2 tablespoons tomato paste
  • 1 cup pumpkin
  • 1 cup chicken or veggie broth
  • 1 teaspoon maple
  • 1 teaspoon coconut sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cinnamon
  • ¼ allspice
  • Salt and pepper
  • Red chili flakes

Extras

  • 1 box Banza Spaghetti
  • 1/3 cup grated parmesan cheese
  • Small sage leaves 1-3 for each plate
  • Pinch red pepper flakes optional

Instructions

  1. To make the meatballs, combine all of the meatball ingredients in a large bowl. Mix until all of the ingredients are well-combined (mix gently though so the meatballs do not become tough). Using a small ice cream scoop or spoon, scoop out some of the mixture and form into balls. The mixture should make 15-18 meatballs. Set aside.*

  2. For the sauce, heat the olive oil in a dutch oven or large sauce pot over medium heat. Add in onions and garlic and cook until onions are translucent & garlic is fragrant. Next, add in tomato pasta and cook for about 30 seconds until it becomes a rusty red color. Finally, deglaze bottom of the pan with the balsamic. Add in remaining sauce ingredients and stir until combined thoroughly. Bring the sauce to boil and then allow to simmer on low heat for at least 30 minutes. Once the sauce is cooked, use an immersion blender or transfer to a regular blender to blend and smooth the sauce out. 

  3. As the sauce simmers, cook the meatballs. Heat the oven to 400 degrees. Place the meatballs on a greased baking sheet. Brush the top of each meatballs with olive oil. Bake for 8-10 minutes per side (the outside should get golden brown and the inside cooked through).
  4. Cook the spaghetti according to package instructions. Strain and reserve some of the pasta water.
  5. Mix together the spaghetti and desired amount of sauce. If necessary, use reserved pasta water to help thin out the sauce and better coat the noodles evenly.
  6. Divide spaghetti into 4-6 bowls. Top with 3 meatballs (or more if you desire), parmesan cheese, red pepper flakes, and sage leaves.
  7. Serve and enjoy!

Recipe Notes

*I recommend making the meatballs a few hours beforehand so they can set up in the fridge - it helps them hold their shape better and for the flavors to meld.