Karen, I made the Pumpkin Meatbals from Food TV

[sallybr]

well, definitely the recipe needs tweaking. I used a little less pumpkin puree because it seemed excessive to use 1 cup. Maybe I used 3/4 cup, and it was still too much. The texture is too mushy to feel like a meatball - I skipped the cinnamon, maybe traumatized from its presence in Zakarian's dry mix - other than that, followed the recipe to a T.

We liked them, but did not love them - after 15 minutes in the oven, a puddle of liquid had formed - maybe from the pumpkin puree? - I changed baking sheets to make sure it would dry up on the second 15 minutes baking step.

I did not use the tomato sauce with pumpkin because frankly I thought it would be overkill - I just used normal tomato sauce

overall, I don't think the recipe deserves much hype - I won't be blogging about it, unless I re-make it to my liking

 

[karennoca]

Thanks Sally for your report back. I have told a few foodie friends about this recipe

and everyone of them cringed at the thought of tomato sauce mixed with pumpkin. For me it was not worth the tweaking. I have several meatballs with tomato based sauce and meatball with beef gravy that are excellent and company worthy. This pumpkin recipe went into the recycle bin...my hubby did eat the rest of the prepared dish because he hates to waste food. I was happy to have him do so!