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Pumpkin Meatballs with a Pumpkin Sauce

This delicious pumpkin meatball with pumpkin sauce was a hit with the family!

My son took the tiny bit of leftovers with him to work the next day. One bit of information though, I didn’t tell them there was pumpkin in the dish. My family likes pumpkin but I wasn’t sure that they would go for pumpkin inside meatballs AND in a sauce. This turned out even better than I had hoped! This will have to be on my monthly menu during the fall. This whole recipe is low carb, trim healthy mama s.

I chose to make this comepletely savory.

I didn’t add any sweetener to this recipe. Some people might like a little stevia or even some brown swerve. I preferred it the way it is written, but feel free to make it a little sweet. I also used meat I had in the freezer. I used ground turkey and wild hog Italian sausage. I do suggest 1 pound of Italian sausage. For the other pound of meat, you can use venison, turkey, chicken, beef, whatever you have.

This meal comes together a lot quicker than you might think.

For the meatballs, just get in there with your hands. To shape them, I used a cookie scoop. When you get the meatballs in the oven, get started on your sauce. Don’t forget about your pasta. If your family will wat zoodles or spaghetti squash, great job! I most often use dreamfields.

If you are on the fence about pumpkin meatballs and sauce, don’t be.

This was honestly a huge hit with my family. There are times I wish I had leftovers, one to either make my weekend easy or for my lunch the next day. I really wanted to eat this the next day for lunch. My oldest son, who is picky, not only loved it, but took the leftovers. Put these pumpkin meatballs with pumpkin sauce on your menu this week, you won’t be disappointed

Pumpkin Meatballs with Pumpkin Sauce


  • 1 Lb Ground Turkey
  • 1 Lb Italian Sausage
  • 1/4 C Canned Pumpkin
  • 1 t Salt
  • 1/2 t Pepper
  • 1/2 T Mince Garlic
  • 1 Egg
  • 1/4 C Almond flour
  • 1/4 C Parmesan Cheese
  • 1/4 t Ground thyme
  • 1 t Dried Rosemary This is the end of the meatball ingredients
  • 1 C Canned Pumpkin
  • 1 Sm Onion, diced
  • 1 T Minced Garlic
  • 2 t Italian Seasoning
  • 1/2 t Dried Rosemary
  • 3 T Butter
  • 1-1 1/2 C Chicken broth You might need more, depending on how saucey you want the sauce
  • 8 oz Tomato Sauce
  • 1/4-1/2 C Heavy Cream
  • Salt and Pepper to taste

Toppings: We used parmesan cheese, red pepper flakes, and dried parsley


    • Mix all of the meatball ingredients together.
    • Scoop onto a parchment lined baking sheet. Bake at 425 foe 15-20 minutes.
    • In a large skillet, melt butter and add the diced onions.
    • Cook for a few minutes. Add minced garlic.
    • Add the seasonings and cook for another minute.
    • Add tomato sauce and chicken broth to the skillet.
    • Whisk in pumpkin and cream. Taste and add salt and pepper.
    • Add meatballs to the sauce.
    • Serve meatballs and sauce over pasta of choice.


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