For the Meatballs:
• 1 lb 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 sliced
• 24 oz your favorite Marinara sauce
• 2 TB spoons oil

• For the sauce:
• Saute onion and garlic in oil for three minutes.
• Add Marinara sauce and chicken broth.
• Bring to boil.
• Add pumpkin slices.
• Bring to boil, lower the heat and simmer for 15 minutes.
• Meanwhile make the 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.
• Add the meatballs to the sauce.
• Serve.

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