Pumpkin Meatless Meatballs with a Cranberry Sauce
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Ingredients
  • Meatballs
  • ¾ c finely chopped pecans
  • ⅓ c cheese (I recommend cheddar. Vegans use a cheese alternative or omit)
  • ½ c finely chopped mushrooms
  • ¼ tsp thyme
  • ¾ tsp rubbed sage
  • 3 cloves garlic, minced
  • ¼ onion, minced
  • /2 c pumpkin puree
  • ½ tsp liquid smoke
  • 1 tbsp. soy sauce or liquid aminos
  • ⅓ c breadcrumbs (GF: use GF bread crumbs or crushed gluten free crackers)
  • salt and pepper, to taste
  • Sauce
  • 15.6 oz cranberry jell sauce
  • 1 c ketchup (preferably naturaly without HFCS)
  • ¼ tsp garlic powder
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees F. Spray a baking sheet with nonstick spray.
  2. Combine all ingredients for meatballs and stir until well mixed. Add a little more pumpkin or bread crumbs, if necessary, to obtain a sticky texture.
  3. Press and roll into 16 balls. Set on baking sheet and bake for 30 minutes. Carefully roll (may stick a little!) after 10 – 15 minutes.
  4. While the meatballs bake, use the microwave or a pan over low heat to warm the cranberry sauce. Add the ketchup, garlic powder, salt, and papper, then whisk until well combined. Heat until hot.
  5. To serve: Roll meatballs in sauce or pour sauce over meatlballs and serve immediately. If serving buffet style, keep meatballs and sauce separate, allowing guests to pour or dip as they like.
Notes
Makes 16 meatballs with ample sauce.
This recipe can be directly doubled or tripled without issue.
Do NOT serve meatballs and sauce mixed together. Because pumpkin is the main binding agent and these balls are baked instead of fried, they will fall apart after 10 minutes in sauce. If you'd like to be able to keep them warm while serving, put meatballs and sauce in separate slow cookers or warming trays.
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/12/23/pumpkin-meatless-meatballs-with-a-cranberry-sauce/