MAPLE. PUMPKIN. MEATBALLS.
Yes, you read that right.
Talk about the ultimate fall dinner recipe. Tender, sweet, and savory, these meatballs taste like fall. They are a great choice for those nights when the weather cools down and you want something hot and toasty, but aren’t quite ready for soup or stew.
The combination of pumpkin and maple syrup really gives these meatballs a distinctly autumn flavor. The pureed pumpkin also ensures that these meatballs stay moist and tender.
Eat them by themselves, paired with some veggies, or on top of some cauliflower rice. However you do it, I promise that you’ll love every bite.
Maple Pumpkin Meatballs
- 1 pound Ground beef
- 1/2 pound Ground pork
- 1/2 cup Pumpkin puree
- 1 Egg
- 1/2 cup Almond flour
- 1 Small onion minced
- 2 cloves garlic minced
- 1 small bunch parsley minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup Maple syrup
Preheat oven to 400 degrees F.
Combine all of the ingredients except the maple syrup in a large bowl and mix well with your hands.
Line a baking sheet with parchment paper. Form the mixture into 2-3 inch meatballs and lay on the baking sheet. Brush the meatballs with maple syrup.
Bake for 20-25 minutes, until cooked through and browned
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