Pumpkin Meatballs

My granddaughters love helping me make meatballs. Our meatloaf recipe (found on page 192 in our Eating Pure in a Processed Foods World®.) includes a kid-friendly meatball variation that is quick and easy to make. Plus it has a secret ingredient – pumpkin! It’s nutritious, delicious and sure to please everyone at your dinner table.

To make your own pumpkin puree for this recipe, check out page 188 of our book. Find lots of other delicious pumpkin recipes in the pumpkin section as well.

Pumpkin Meatballs

1-1/2 pounds ground beef
2 eggs, beaten
1/4 cup pumpkin or 2 frozen pumpkin cubes, thawed
1/4 cup chopped onion
1 teaspoon sea salt
1/4 teaspoon pepper
1/2 teaspoon dried sage
1/4 teaspoon ground nutmeg

GLAZE:
1/3 cup ketchup (page 255)
1/4 teaspoon ground nutmeg
1/3 cup maple syrup
1 teaspoon dry mustard

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Preheat oven to 350° F. In a large bowl, mix all ingredients. Form meat mixture into 2 inch balls and place in a 9 x 9 glass pan. Bake uncovered 30 minutes. Pour glaze over meatballs and continue baking an additional 15 minutes.

MEATLOAF VARIATION: Place in a glass loaf pan. In a small bowl, mix together glaze ingredients and pour over meatloaf. Bake uncovered 1 hour.

Serves 4 to 6