Last week I cut into the first of our home grown pumpkins. It is an ingredient that requires a little planning to take full advantage of it and avoid wastage. I always consider our home grown pumpkins to be a special treat for our meal table. A triumph from the garden. They provide input to numerous meals so I like create at least one meal from each one that features the glorious golden colour and nutty flavour.

This particular pumpkin, the first for this year, I used to make a batch of soup. We also baked, mashed and fried some as side dishes for various meals. With some still left over I added 500 grams to this autumn-inspired meatball recipe. My children enjoy eating pumpkin so I was not trying to hide it in the meal but at the same time I did assume they wouldn’t notice it. It seems as they get a little older they are starting to be more discerning with their tastes (and eyes) and they did recognise it as an addition to the meatballs. It’s golden colour was evident when cutting into the meatballs. It seems my days of veggie smuggling are coming to an end.

I do have a personal motto of – prepare dinner, then add another veggie or a handful of fresh herbs. Meatballs provide a perfect opportunity to add in an extra veggie or two. It gives each meal a slightly different flavour and allows you to use what is on hand, rather than strictly sticking to a set of ingredients. Each season provides some new ingredients to add. You will find some examples of our other favourite meatball recipes at the end of this post, one utilising spinach and the other the veggies and herbs of summer.

Baked meatballs is an easy dinner on the days when you don’t want to, or cannot, supervise the cooking process. This recipe is simple to prepare and a great family meal at this time of year (or any time) when the evenings cool and everyone begins to request new meals – eg: no more salad!

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Easy family meatball recipe with seasonal autumn ingredients

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

A family friendly baked meatball recipe, taking advantage of autumn produce. Gluten free and egg free

Course: Main, Main Course

Cuisine: Italian

Keyword: beef, meatballs, seasonal

Servings: 4 people

Author: Kyrstie Barcak

Ingredients

• 500 grams baked pumpkin
• 1 kg mince beef
• 200 grams capsicum sliced into strips
• 1600 ml passata
• 1/3 cup walnuts finely chopped
• 1 handful fresh kale, spinach, and parsley chopped

To serve

• parmesan cheese grated
• handful fresh parsley to serve

Instructions

1. Heat the oven to 170 degrees celcius

2. Mash the baked pumpkin and add to a mixing bowl with the other ingredients

3. Mix all of the ingredients in a bowl to combine
   

4. Roll mixture into golf-ball-sized balls

5. To a baking tray add the rolled meatballs

6. Place the capsicum slices into the baking tray placed between the meatballs

7. Add the passata, pouring  evenly into the tray, between the meatballs

8. Place into the oven to bake for 35 minutes or until cooked through

9. Serve with freshly grated parmesan cheese, parsley and any desired sides or rice.

Recipe Notes

Bake pumpkin prior to commencing this recipe

Serve with your choice of rice or sides

These are the other family friendly meatball recipes we also enjoy:

Lamb and Spinach Meatballs

Summer Bake Meatballs

Are you a fan of one pan dinners? What is your family favourite?