Pumpkin Meatballs with Creamy Adobe Sauce

Name: Pumpkin Meatballs with Creamy Adobe Sauce
Cuisine: American
Ingredients: 1 lb ground chicken or turkey; ½ cup organic pumpkin puree (use 15 oz can); ¼ cup gluten-free bread crumbs; ¾ teaspoon pink Himalayan salt; ¼ teaspoon fresh black pepper; 1 large egg; 1/2 fresh thyme, minced; 1/2 teaspoon fresh rosemary, minced; 1/2 teaspoon fresh sage, minced; 1 tablespoon unsalted Irish butter; 1 tablespoon olive oil; 15 oz can tomato sauce; The remaining amount from a 15 oz can of pumpkin puree; ½ cup full-fat coconut milk in a can (shake the can to combine); 1 ¼ cup chicken bone broth; 1 chipotle in adobo, seeded and chopped (in the can); ½ teaspoon of the adobo sauce in the can; 1 small onion chopped; 2 cloves garlic, minced; 1 teaspoon pumpkin pie spice; 1 teaspoon dried oregano; ½ teaspoon crushed red pepper; Pink Himalayan salt to taste; Fresh black pepper to taste; Pinch crushed red pepper optional,; Chopped parsley for garnish (optional); Preheat the oven to 425 degrees.; Line a baking sheet with parchment paper, top it with a cookie cooling rack and spray with oil.; Mix all the meatball ingredients in a large bowl, and make 18 balls (about 1 ½ inch each); Place on the tray and bake for 15-18 minutes, flipping them halfway

Pumpkin Meatballs with Creamy Adobe Sauce

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Ingredients

The Sauce

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