Looking for something to do with all your leftover pumpkin puree?

Try this recipe out!

PALEO

AIP

GAPS

GLUTEN-FREE

DAIRY-FREE

NUT-FREE

NIGHTSHADE-FREE

SOY-FREE

EGG-FREE

…

FLAVOUR-FULL!

This is a delicious & hearty fall take on a traditional comfort food favourite.

As a bonus, the sweet & sour sauce incorporates bone broth to give this recipe some extra gut-healing power, because we know a big part of healing from autoimmune disease is not only in what we avoid but what we include to repair the gut.

Instant Pot Sweet & Sour Meatballs

(AIP, GAPS, GF, DF, PALEO)

SERVES: 4

TIME: 65 minutes

INGREDIENTS

1 1/2 lbs extra lean ground beef (ideally grass-fed)

1 tsp sea salt

1 tsp dried basil

1 cup bone broth

1 cup pureed pumpkin

1/4 cup raw honey

4 cups broccoli

1 head cauliflower

DIRECTIONS

1) Combine the beef, salt & basil and mix well.

2) Roll beef into meatballs of your desired size (I recommend about the size of a golf ball) and place in the Instant Pot

3) Mix broth, pumpkin and honey and pour evenly over the meatballs.

4) Turn the Instant Pot on to pressure cook and set for 35 minutes. Allow steam to release the pressure naturally before removing the lid when finished.

5) Meanwhile, process your head of cauliflower in a food processor until it reaches a rice-like consistency and set aside.

6) Then, sautee your broccoli in coconut oil until they reach a bright green and are easy to pierce with a fork.

7) When all steam has released, remove the meatballs and cook the sauce a little bit longer on sautee setting until it thickens a little bit. Alternatively, you can move the sauce to a saucepan and cook for 5 minutes or so if you feel more comfortable reducing it that way.

8) Divide cauliflower rice between bowls, then top with broccoli, meatballs and drizzle sauce evenly over top. You may have some leftover sauce. I recommend saving it in the freezer for another meal.

NOTES:

• Instead of cauliflower rice, this recipe also goes nicely over top of zucchini noodles, spaghetti squash or butternut squash

• If I need a few more greens in my day I will place some arugula or spinach in the bottom of the bowl before adding the cauliflower rice and all toppings.

• This recipe will keep for 4-5 days in the fridge. The sauce may start to gelatinize a little bit due to the bone broth, simply reheat and serve.

What are you doing with your leftover pumpkin puree?

If you make this recipe, please feel free to take a pic and tag me on instagram @realistic.holistic and use #realisticholistic :) I’ll be sure to share your culinary adventure!

COMMENT below if you have any questions or suggestions!

SHARE this with someone you know who has recently given up french fries when they really don’t have to!!

As always, thanks for stopping by!

Kisses & kombucha,

Meg