There’s something about the first cool evenings of fall that just calls for a cozy dinner. The kind that makes your kitchen smell amazing and makes you feel cozy from the inside out.
This pumpkin cream pasta with Primal Ground Beef mini meatballs has quickly become one of our family favorites! It’s creamy, rich, and is a one pot meal, so minimal dishes. It’s comfort food that also happens to be packed with nutrients and picky eater approved!
Why I Love Cooking with Primal Blend
If you’re new to our Primal Ground Beef, here’s the scoop. It’s our same 100% grassfed ground beef with a little extra goodness mixed in. We blend in heart and liver for a natural boost of vitamins and minerals like iron, zinc, and B vitamins.
It cooks just like regular ground beef, and has the same rich beef flavor you already love. All the benefits of organ meats, without any organ taste! And when you roll it into tiny meatballs and toss them into creamy pumpkin sauce, you might just find your new favorite fall meal.
Ingredients
Mini Meatballs:
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- 1 teaspoon salt
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- ½ teaspoon black pepper
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- 1 teaspoon garlic powder
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- 1 teaspoon dried Italian herbs
Pumpkin Cream Sauce & Pasta:
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- 2 tablespoons butter
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- 3 cloves garlic, minced
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- 1 yellow onion, chopped
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- 1 cup pumpkin puree (not pumpkin pie filling!)
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- 1 cup heavy cream (or raw milk cream if you have it)
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- ½ cup grated Parmesan cheese
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- 12oz pasta (pick your favorite shape!)
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- 3 cups chicken broth or water
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- Salt and pepper to taste
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- Optional: a pinch of nutmeg or a few leaves of fresh sage
For Serving:
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- Large handful of chopped kale (spinach would also work)
- Extra Parmesan for topping
Directions
1. Make the Mini Meatballs
In a bowl, mix all the meatball ingredients until just combined. Roll the mixture into small, bite-sized balls, about the size of a cherry tomato.
Heat a little tallow in a skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 6 to 8 minutes. Remove from the pan and set aside. Resist the temptation to snack on them while the rest of the meal is cooking! Though “taste testing” for “quality control” is always encouraged. Chef’s privilege!
2. Make the Pumpkin Cream Sauce & Pasta
In the same skillet, melt the butter. Add the minced garlic and onion, cook until fragrant and onions have started to turn translucent.
Stir in the pumpkin puree and cream, whisking until smooth. Let it simmer for 2 to 3 minutes. Add salt, pepper, and a pinch of nutmeg or sage to taste.
Add dry pasta and chicken broth, carefully stir to ensure all noodles are covered by liquid. Bring to a boil, and then reduce to a simmer. Cover, and let cook until pasta is al dente, roughly 8-10 minutes.
3. Put It All Together
Add the meatballs to the pasta and sauce, tossing gently to coat. If the sauce feels too thick, add a splash of broth or cream to thin. If sauce is too thin, simmer on low with the lid removed until thickened to desired consistency.
Add parmesan cheese and chopped kale, stir until combined and greens are just wilted.
Serve warm with extra Parmesan on top, and maybe a sprinkle of chopped parsley if you’re feeling fancy.
Batch Cooking & Reheating
Meals like this one are what our farm is all about! Real, nourishing food that I feel good about feeding my family, but doesn’t require being stuck in front of the stove all day.
This is an easy meal to double for making leftovers or a portion to freeze. For freezer portions, I suggest leaving out the greens. To reheat from frozen, gently cook in a skillet over low heat. Stir frequently to mix sauce well.
Primal Ground Beef makes whole-animal eating simple and delicious. It’s good for you, good for the animals, and good for the land.
So grab a fork, pull up a chair, and enjoy a cozy fall dinner straight from the farm.
Ready to try Primal Ground Beef?
Order a few pounds for your freezer today and taste the difference real, nutrient-dense food can make.
👉 [Shop Primal Ground Beef Here]