So, I am back on my meatball kick. After figuring out a good base recipe, I’m having a lot of fun trying out different ingredients and spices. My latest experiment has been with pumpkin! I went a little crazy purchasing pumpkin lately, so I’ve been finding fun ways to incorporate it into some of my recipes. I have always loved using pumpkin as a thickener for soups or sauces or to add moisture to a recipe. When you add it as an ingredient to a larger recipe, the flavor profile is actually quite mild. I also love the idea of including some veg and fiber in meatballs and pairing it with a light salad. It makes for a quick dinner!
My fridge is also recently stocked with tons of fresh ginger, so it got thrown into the mix. It has been hard to find for me lately! Does anyone else encounter ginger covered in mold at the grocery store? It’s so disappointing! Luckily, I found lots and lots of pretty-looking ginger at Kroger, so I grabbed a few good hunks of it. A good tip is to stock up, wash it very well at home, and then chop it up in 1/2″ little cubes and throw it in the freezer. Keep the skin on–it has tons of flavor, and it’s kind of a pain in the neck to peel anyway. I keep mine in a Ziploc bag so I can grab a piece or two for recipes. I know a lot of people find it difficult to use up ginger before it goes bad, so this is a great way to store it.
Ginger + pumpkin are definitely my new favorite match, so I replicated the flavors for the sauce and combined it with some garlic, apple cider vinegar, coconut milk, and sweetener to make it dee-lic-ious. It is sweet and tangy and the ginger really gives it a nice bite. I ended up with 44 more or less uniformly-sized meatballs, so more than enough to feed a small crowd of hungry people. Throw some toothpicks next to the serving plate and you have yourself a great appetizer for a party.
What do you like to serve as appetizers?
- Cilantro, chopped
- Preheat oven to 400°F.
- In a large mixing bowl, add egg, pumpkin puree, and spices and lightly beat with a fork. Add ground beef and almond flour to bowl. Mix ingredients very gently and then using your hands, lightly form the mixture into 1" meatballs and place on a baking sheet lined with a wire rack and parchment paper.
- Bake meatballs for 20 minutes.
- While meatballs bake, prepare sauce. Combine all ingredients in a food processor and process until smooth.
- Toss meatballs in sauce and serve. Garnish with chopped cilantro.
- Recipe makes approximately (44) 1" meatballs.