Pumpkin Spaghetti w/ Yoghurt Herb Meatballs
- Hannah Cameron
- Jan 10, 2021
- 3 min read
Hello Y'all, Hannah here!
I know y'all miss me and I miss y'all, too (and yes, I'm really enjoying our new state as you can see)! Today, I will be sharing a delicious, simple meal that is full of goodness for your body. I have been eliminating sugar from my diet e.g. inflammatory foods that have caused a lot of "ugh" in my body. When you replace sugar, atleast from my experience, expect to feel so MUCH BETTER. I can't describe it, other than I overall, feel better. Skin looks better (which is always a plus), eyes look brighter and have that healthy glisten, and the list goes on. Y'all, it truly is no other feeling than the one of feeling healthy.
This meal has a delicious pumpkin sauce with a base of sauteed garlic and onions topped with moist meatballs filled with Greek yoghurt, herbs, and a nice handful of sprouted oats. Yum!
I hope you all enjoy this recipe with your family!
RECIPE FOR YOGHURT HERB MEATBALLS:
-Ground Turkey; I used ground chuck as that's what I had on hand and it was a blessing
-1/2 cup of sprouted oatmeal
-6 garlic cloves, chopped
-Lots and lots of Italian seasoning
-The Classic Duo (Salt & Pepper); be careful if your seasoning blend already has these, so you won't have an over-indulgence of either or both
-1 large egg, slightly beaten
-4 good-sized tablespoons of Greek yoghurt
-Good quality Grapeseed oil
INSTRUCTIONS:
Quickly rinse meat and pat dry.
Place in bowl, add all ingredients to the meat, except the oil, and mix well with hands.
Roll into balls and place on a plate, let them have some time to sit so the flavors can meld.
Preheat oven to 350 degrees and preheat frying pan with oil on low and work to medium. Don't deep fry meatballs, just add enough oil to make sure the oil doesn't burn out.
Once oil is hot, add meatballs and brown on all sides.
When they have a nice browning, get a baking pain, grease it, and add meatballs. Place in oven and cook until cooked through.
I used The Spruce Eat's recipe and made some tweaks: https://www.thespruceeats.com/herb-and-garlic-meatballs-3058228
RECIPE FOR PUMPKIN PASTA SAUCE:
-6 cloves of garlic, chopped
-A small onion, chopped
-Coconut oil
-Cashew milk
-A little over a can of pumpkin
-Sage, ground
-Italian seasoning
-Salt & Pepper; again, please make sure with any seasoning blend, don't overdo it on the salt + pepper, if your blend already has it.
INSTRUCTIONS:
In the same frying pan the meatballs were cooked in, sautee garlic and onion in just enough coconut oil.
Once they are almost golden, add your sage and Italian seasoning. Feel free to add more seasonings, whatever you'd like, to make it suited to your liking. Cook until fragrant.
Add your cashew milk and bring to a simmer.
Add your pumpkin and stir thoroughly to ensure everything is mixed well.
Let simmer again, but this time for awhile, atleast 8 minutes.
Top with salt and pepper.
Remove from heat.
I used The Spruce Eat's recipe and pretty much used it as is, but of course, made some adjustments: https://www.thespruceeats.com/vegetarian-pumpkin-pasta-recipe-4126565
This pumpkin pasta sauce is simple and straight to the point, which is what I wanted that night. Make this dish yours or follow it to the tee!
FOR SPAGHETTI
Choose a spaghetti that is versatile and doesn't have too much of a taste on its own, but would complement the pumpkin sauce and meatballs. An Einkorn spaghetti would taste delicious and pair beautifully with this meal! I used chickpea spaghetti and that was a no-no- it might've expired, honestly... That's another story for another day.
Have a blessed night y'all and keep pressing + living in the Lord!
God Bless,
Hannah
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