INGREDIENTS
For Meatballs:
- 1 lb Pederson’s Farms 100% Grass-Fed Organic Ground Beef
- 2 Tbsp almond flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried sage
- 1 tsp salt
- ½ tsp pepper
- 1 large egg
For sauce:
- 2 Tbsp ghee
- 2 Tbsp fresh sage, chopped
- 1 Tbsp garlic, minced
- ½ cup yellow onion, chopped
- 1 cup pumpkin puree
- 1 can (13.5 oz) unsweetened coconut cream, clear liquid drained
- ¼ cup nutritional yeast
- 1 tsp salt
- ½ tsp pepper
- ½ tsp red pepper flakes
DIRECTIONS
- In a medium sized bowl, mix together all meatball ingredients taking care not to overmix.
- Shape mixture into 1 ½ inch balls. I use a 1 ½ inch scoop to make sizes uniform. This will make about 20 meatballs.
- Place meatballs in a single layer in air fryer basket working in batches so they do not overlap. Air fry at 375° for 10 minutes until no longer pink inside.
- While meatballs are cooking, start your sauce by heating a medium pan over medium heat. Add ghee and melt.
- Once ghee is melted and hot, add sage and allow to cook for 1 minute. Add garlic and cook for another 30 seconds. Then, add onion and cook, stirring frequently, until translucent.
- Add remaining sauce ingredients and mix well. Allow sauce to simmer over low heat for 8-10 minutes, stirring occasionally.
- Pour sauce into a blender and blend well. Taste and adjust seasoning if desired.
- Pour enough sauce over meatballs to coat well and serve on a toothpick or serve over pasta or rice adding more sauce to the dish.
- Garnish with fresh sage and smoked paprika if desired.
Meet the creator, Brooke English!
I chose this dish for the holidays because these meatballs can be served finger-food style or as a main dish. The pumpkin sage sauce brings warm, fall flavors to the Thanksgiving table in this quick and easy recipe.
