Turkey Meatballs with Squash and Pumpkin Seed Sauce

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These little guys are a super quick and tasty dinner option when you are in a rush.

The sauce takes a bit of time but is a nice alternative to the standard tomato sauce, especially in the winter time when squashes are very readily available. I made mine ahead of time and kept it in the fridge.

The sauce itself came out of my craving for hummus. We are still eating Paleo so chickpeas which are the main ingredient in traditional hummus were out of the question. After researching a bit I saw some people using butternut squash as a sort of substitute. Being too lazy to go to the market for butternut squash after working 10 hours, I decided to use a Kabocha squash instead. In a message to my other half I simply said… “well, we will see what happens.”

What happened was actually really yummy and something I will make again for sure! It is super filling and healthy enough that you don’t feel guilty for slapping on way too much sauce over your meatballs or pasta.

For the Sauce:

  • 1 Kabocha Squash (peeled and cut into small cubes)
  • 2 Cups Raw Pumpkin Seeds.
  • 3 Tbsp White Onion (Chopped)
  • 2 Large Cloves of Organic Garlic (minced)
  • 4 Cups Chicken Broth
  • 1 Tsp Cayenne
  • 1 Tsp Ground Cumin
  • Seasoning salt and pepper to taste
  • 7 Leaves of Fresh Basil (chopped)
  • 3 Tbsp Olive Oil

1) In a large sauce pan, heat up your oil. Toss in your onions and squash and let them brown a bit (approx. 5 mins). Toss in the pumpkin seeds and continue stirring allowing them to brown a bit for another 3-5 mins. (If the squash starts to stick too much add in a bit of the broth)

2) Once everything is browned, add in your broth and bring it to a boil. Add in the garlic and spices making sure to stir constantly. Lower your heat to a simmer and let everything cook together covered for about 20 mins or until the squash is soft (stir occasionally)

3) Once everything is cooked, transfer everything into a large pot and add the basil.

4) Using a hand mixer, puree everything until smooth. IF it is a bit too thick add in some boiled water.

5) Once everything is smooth you can set it aside or store in your fridge for a later date.

For the Meatballs:

  • 1 Pound of Ground Turkey Meat
  • 8 Tbsp Almond Flour
  • 1/2 Red Pepper (finely diced)
  • 1 Handful of Italian Parsley (finely diced)
  • 1 Large Garlic Clove (minced)
  • 1 Large Egg
  • 1 Tbsp Garlic Powder
  • 1 Tsp Cayenne
  • 1 Tsp Ground Cumin
  • 1 Tbsp Flax Seeds
  • 1/2 Tsp Ground White Pepper

1) In a large bowl, combine all your ingredients and mix them together until everything is evenly mixed up.

2) Heat your oven to 375F and prepare a large baking tray lined with parchment.

3) Make your meatballs by rolling them into balls in your hands. Make sure to make them approximately the same size. (mine were about 1 1/2 ” in diameter.

4) Place your meatballs on the tray and bake in the middle of the oven for 20 mins.

5) Turn your meatballs over and bake on the other side for another 5 mins or so.

Depending on how big you have made your meatballs this should be enough time to cook through. I always cut one of the bigger ones in half to be sure. If you have made your meatballs bigger make sure you cook them a bit longer.

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