Crockpot Spicy Turkey Meatballs in Pumpkin-Tomato Sauce



“I see the turning of a leaf dancing in an autumn sun, and brilliant shades of crimson glowing when the day is done.”

Hazelmarie Mattie Elliott

These low fat turkey meatballs, simmering a whole fall afternoon in their spicy sauce, filled the house with their enticing aroma while I enjoyed a walk to see the turning leaves. I love pumpkin and after reading in Runner’s World magazine that canned pumpkin packs three times as much beta-carotene as fresh pumpkin, I have been sneaking it in all kinds of dishes.  Added to the tomato base of this spicy sauce, it was indiscernible yet added a rich silkiness to the sauce’s texture as well as a ton of fiber.  The sauce is nice and thick and coats the meatballs densely.   The meatballs can be served as an appetizer, in a roll or with pasta.  The sauce is nippy so if you want to lower the heat, reduce the chipotle peppers in half.  I freeze any leftover chipotle peppers with sauce in mini portion bags in the freezer for future use.

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