Ingredients
- Ground Pork (or mild Italian sausage) – 1 pound
- Canned Pumpkin Puree (not pie filling) – 1/4 cup
- Fresh Sage Leaves, finely chopped – 2 tablespoons
- Panko Breadcrumbs – 1/2 cup
- Large Egg – 1
- Kosher Salt – 1 teaspoon
- Black Pepper – 1/2 teaspoon
- Olive Oil (for searing) – 2 tablespoons
Instructions
- Step 1: Preheat the oven to 400°F (200°C). In a large mixing bowl, combine the ground pork, pumpkin puree, chopped fresh sage, Panko breadcrumbs, large egg, kosher salt, and black pepper. Mix gently with your hands until the ingredients are just incorporated, being careful not to overwork the meat.
- Step 2: Roll the mixture into uniform 1.5-inch diameter meatballs (this should yield approximately 18-20 meatballs). Set them aside on a clean plate or baking sheet.
- Step 3: Heat the olive oil in a large, oven-safe skillet (cast iron works well) over medium-high heat. Once the oil shimmers, sear the meatballs in batches, browning them deeply on all sides, about 2-3 minutes per batch. Do not overcrowd the pan.
- Step 4: Once all meatballs are seared, return them all to the skillet and transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the internal temperature of the meatballs reaches 165°F (74°C) and they are cooked through.
- Step 5: Remove the skillet from the oven and allow the Cozy Pumpkin Sage Meatballs to rest for 5 minutes before serving immediately, perhaps tossed with a brown butter sauce or served over creamy polenta.
Notes
- For best results, freeze cooked meatballs immediately after cooling in a freezer-safe bag; they will retain their excellent texture for up to three months.
- Avoid using the microwave, and instead, reheat leftover meatballs gently in a covered skillet over low heat or in a 300°F oven to maintain their moisture and rich sage flavor.
- Serve these savory bites elevated by tossing them gently with a simple toasted brown butter sauce and freshly grated Parmesan cheese, or use them to top a bed of creamy, warm polenta.
- Since this mixture is quite moist due to the pumpkin, use the mild Italian sausage option (in place of ground pork) for easier rolling and a more flavorful bind.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American