Rosemary thyme plant based meatballs in a pumpkin cream sauce. Perfect as a party appetizer or served over rice or pasta. Chocked full of savory fall flavors!
I’ve got your new go-to recipe right here! I know, I know…pumpkin is usually in dessert – what’s it doing in a savory dish?! Well, with the right seasonings, pumpkin can truly elevate a savory meal. It is a vegetable after all!
Plant Based Meatballs
Eating plant based does not mean Veganism. A lot of times the terms are used interchangeably but don’t let that confuse you. Eating plant based does not mean your diet has to be 100% free of animal product. People often choose a plant based diet for health reasons and/or environmental sustainability.
Meatless protein products have come a long way in recent years. These plant based meatballs are made with non-GMO soy and contain 16g of protein. The texture and taste of plant based are now very comparable to regular meatballs. If looking to try other plant based recipes, check out my crockpot beer “brats”
Please note that I work with and recommend brands I use and trust. I am working with Pure Farmland on fun recipes like these meatballs. If you’re aiming to reduce your meat consumption or are already wholly plant-based, Pure Farmland is a great brand for you to try. PF’s products are crafted in the US and feature purposefully chosen ingredients from around the world. The brand has the motto “good things are grown from the ground up!”
Let’s Get Cooking
- Sheet pan lined with foil – sprayed with non-stick spray
- 12″ cast iron skillet (or deep sauté pan)
- Measuring cups
- Measuring spoons
- 2 16 oz packages of Pure Farmland or other plant based meatballs
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- Springs of fresh rosemary
- 2 tbsp unsalted butter
- 1/2 cup diced yellow onion
- 2 cloves minced garlic
- 1/2 cup grated parmesan cheese
- 1 15 oz can pumpkin puree
- 1 cup heavy cream
- 1 cup vegetable broth
- 1 tbsp corn starch + 1 tbsp water (as needed)
- 1/2 tsp sea salt
- 1 tsp ground black pepper
- Sprigs of fresh rosemary for garnish
Preheat oven to 375F. Lightly spray a foil lined baking sheet with non-stick spray and evenly place meatballs on foil. Sprinkle dried rosemary and thyme over meatballs and add fresh rosemary leaves to taste. Bake for 15 minutes on middle rack in preheated oven. Gently turn meatballs and continue baking for another 8 minutes. Remove from the oven and set aside. Internal temperature should be at least 175F.
While meatballs are baking, prepare the sauce. Melt the butter in skillet or sauté pan over medium low heat. Once melted, add the onion, garlic, salt and pepper. Cook for 6-7 minutes until soft. Add the pumpkin, cream, and parmesan and increase the heat to medium. Whisk contents in skillet/pan until smooth. Add broth and continue to whisk for 7-8 more minutes – do not let contents boil. If sauce is not at desired thickness, combine corn starch and water in measuring cup and add mixture to the sauce to thicken to desired consistency. Omit if you prefer a thinner sauce.
Reduce heat to low and add cooked meatballs to sauce. Toss to coat. Top with more parmesan and fresh rosemary to taste. Meatballs can be served as appetizer or with rice or pasta as main course.
Notes: Meatballs were cooked per instructions by Pure Farmland. If using a different brand or regular meatballs, make sure to reference product instruction for desired internal temperature and baking times.
Heavy cream can be replaced by coconut milk for a dairy free alternative. Parmesan cheese can be swapped for dairy free alternative as well.Print