Tomato and Pumpkin Spaghetti With Meatballs

Name: Tomato and Pumpkin Spaghetti With Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 400 g of minced beef; 1 egg; 3-4 Tbsp. panko breadcrumbs; salt and pepper; 1 tsp. smoked paprika; olive oil; cherry tomatoes; 1/2 smaller pumpkin, halved and cooked; 1 cup of heavy cream; 1 onion, finely chopped; 1 tsp. brown sugar; 3-4 gloves of garlic, minced or finely chopped; 1 can of tomato sauce; 1 tsp. dried oregano; 1 tsp. dried basil; 1 Tbsp. dried parsley; spaghetti, cooked al dente

by Confession of a Cooking Freak

4 portions

45 min

I have been craving spaghetti and meatballs for the longest time, so I decided to make one — but with a little twist. However, please don’t be scared that I put pumpkin in the sauce, it is totally not disturbing, I used just enough to make it a little different than the usual and boring tomato sauce. The only thing I would like to mention about the meatballs is that although I didn’t intend to, I managed to make meatballs that are incredibly similar to the much-loved Ikea meatballs, so you can expect a full Ikea plate recipe soon. The bottom line is that if you happen to make any of my recipes, and it turns out so well that it’s worth an Instagram post or story, don’t forget to tag me — it is a huge motivation for me when I see you make my recipes.

tomato and pumpkin spaghetti with meatballs

Tomato and Pumpkin Spaghetti With Meatballs

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Recipe details

Yield 4 portions
Time spent: Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min

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Ingredients

400 g of minced beef
1 egg
3-4 Tbsp. panko breadcrumbs
salt and pepper
1 tsp. smoked paprika
olive oil
cherry tomatoes
1/2 smaller pumpkin, halved and cooked
1 cup of heavy cream
1 onion, finely chopped
1 tsp. brown sugar
3-4 gloves of garlic, minced or finely chopped
1 can of tomato sauce
1 tsp. dried oregano
1 tsp. dried basil
1 Tbsp. dried parsley
spaghetti, cooked al dente

Instructions

Mix the minced meat, egg, panko breadcrumbs and spices all together. Form the mixture into balls. Place them on a sheet pan together with the cherry tomatoes. Drizzle some olive oil all over and bake them at 190 C for 15-25 minutes (check whether the meat is cooked through or not).
Meanwhile, in a food processor blend the pumpkin and heavy cream together into a homogene puree.
In a pan, heat some olive oil. Add the onion, season it with salt and pepper, add the sugar. Cook until caramelized. Then add the garlic as well. Add the tomato sauce and bring it to boil. Then add the pumpkin puree and all the spices. Lastly, add the cooked pasta into the pan.
Serve with meatballs on top, fresh basil leaves and parmesan cheese if desired.

Comments

Ilene-Rachel on Jan 13, 2022

How can you make this without using the heavy cream or any dairy product?

Like Reply
- Elisabeth on Jan 14, 2022
  
  In the specialty foods in the supermarket you will find 1 litre boxes of alternate milks. I always buy the coconut milk. It's fabulous but be sure you get the Original and not the sweetened. You will love it. I cook with it all the time and it does not impart a coconut flavor but the other one does. and is sweet. Soy milk is chalky. Rice milk is thin an not recommended for kids due to lack of nutrition.. So I stick with the delicious Original Coconut and use it all the time. Look for the blue boxes. I'm going to use it to make this delicious sounding recipe. Cheers, Elisabeth
  
  boxes of alternate milks
  
  Like
Elisabeth on Jan 14, 2022

Sounds yummy. How much canned pumpkin would you use off season. Thank you, Elisabeth

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Tomato and Pumpkin Spaghetti With Meatballs

Tomato and Pumpkin Spaghetti With Meatballs

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