Ingredients:
For the Meatballs:
• 1 pound ground beef
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• zest of one lemon
• 2 egg yolks
• 2 TB spoons oil
For the Sauce:
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 pumpkin, peeled and chopped
• 24 oz your favorite Marinara sauce
• 2 TB spoons oil
Directions:
Meatballs:
• Mix ground beef, lemon zest, egg yolks, onion, and garlic.
• Scoop out pieces of meat (I use an ice cream spoon) and gently roll them between your hands into balls about the size of a golf ball.
• Heat the oil over medium heat in a large skillet and, working in batches, add the meatballs, cooking them until golden brown all over, 8 to 10 minutes total.
• Transfer the browned meatballs to a plate.
Sauce:
• In the same skillet (remove excess oil if necessary, but keep the flavorful brown bits), sauté the finely diced onion until translucent and fragrant, about 5 minutes.
Add pumpkin and continue cooking for 3 more minutes.
• Add garlic and sauté for 1 more minute.
• Add Marinara sauce and chicken broth.
• Bring to boil, lower the heat and simmer for 20 minutes.
• Carefully nestle the meatballs back into the sauce.
• Cover and cook on low heat for an additional 10 – 15 minutes, or until the meatballs are cooked through and have absorbed the flavors of the sauce.
