Harvest Meatballs Recipe
Harvest Meatballs are a perfect blend of traditional meatballs with a touch of fall flavors. Follow these simple steps to create your own batch of mouthwatering Harvest Meatballs:
- 1.25 lb of Ground Chuck
- .75 lb of Ground Pork
1/4 cup, divided of Spicelopedia™ Southwest Zesty Fiesta Seasoning
- 15 ounces, divided of Pumpkin Puree, canned
- 3 large Fresh Sage Leaves, minced
- 1/4 cup of Plain Dried Breadcrumbs
- 1/8 cup of Grated Parmesan Cheese
- 1 large Egg, beaten
- 1 large Garlic Bulb
- Drizzle Olive Oil
- 28 ounces of San Marzano Tomatoes, canned, whole, peeled
- 14-15 ounces of Italian Style Stewed Tomatoes, canned
- 2 Tbsp of Tomato Paste
- 2 Tbsp of Light Brown Sugar, packed
- 3 sprigs of Fresh Thyme, stripped
- 1 Tbsp of Fresh Rosemary, chopped
- 1 1/2 cup of Unsalted Beef Stock
- 1 cup of Dry Red Wine
- 1 cup of Cold Water
- 1/4 cup of Heavy Cream
- Microwavable Butternut Squash Spirals
- Shaved Parmesan Cheese
- To make the meatballs: Preheat oven to 375 degrees.
Combine the meat, 2/3 of the Spicelopedia™ seasoning, 1/2 of the pumpkin puree, sage, breadcrumbs, grated Parmesan cheese, and the egg.
Mix, but don’t over mix. Form into 12 even-sized meatballs.
Place on a baking sheet lined with tin foil and bake for approximately one hour until the meatballs are browned to your liking. Longer if needed.
Halfway through baking, wrap the garlic bulb drizzled with olive oil in tin foil. Bake for about thirty minutes and let cool.
Add the canned tomatoes - peeled and stewed - tomato paste, brown sugar, the remaining Fiesta seasoning, the remaining pumpkin puree, thyme, rosemary, beef stock, red wine, and roasted garlic to a Dutch Oven or Sauce Pot. To add the garlic, squeeze the meat of the garlic bulb into the pan and discard the skin.
Add the meatballs to the pan and the pan and add water. Adding the water allows the sauce to surround the meatballs but then easily reduces; reducing a sauce that takes several hours requires more liquid to bring the flavors together.
Cover the pan with a lid, slightly ajar, to allow the sauce to reduce. Cook for 90 minutes (minimum) or two hours for best results over low heat. This is a dish that you can easily keep warm over a low heat. The longer the meatballs soak in the sauce, the better they are!
To finish the sauce, add heavy cream. Lightly stir.
Cook butternut squash spirals in the microwave per package directions. You can also substitute cooked pasta.
Top the spirals with two or three meatballs.
- Step TwelveTop with Shaved Parmesan.
You can substitute all beef stock if you do not wish to use the wine.