Print

Pumpkin Turkey Meatballs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 122 reviews

These Easy Pumpkin Turkey Meatballs combine lean ground turkey with nutritious pumpkin puree and flavorful herbs and spices. Baked to perfection, these meatballs are tender, moist, and packed with autumn-inspired flavors. Ideal for a healthy weeknight dinner or meal prep, they can be enjoyed on their own, with pasta, or simmered in your favorite sauce.

Ingredients

Main Ingredients

  • 1 lb ground turkey
  • 1/2 cup canned pumpkin puree
  • 1/2 cup almond flour
  • 1/4 cup grated Parmesan cheese
  • 1 large egg

Seasonings

  • 2 cloves garlic, finely minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika

Instructions

  1. Combine Ingredients: In a large mixing bowl, combine the ground turkey, pumpkin puree, almond flour, grated Parmesan cheese, minced garlic, onion powder, dried oregano, salt, black pepper, and paprika, ensuring all seasonings are evenly distributed.
  2. Add Egg and Mix: Crack in the large egg, then gently mix all ingredients together using clean hands until just combined. Be careful not to overmix to maintain tender meatballs.
  3. Form Meatballs: Shape the mixture into 1 to 1.5 tablespoon-sized meatballs. Place them evenly spaced on a parchment-lined baking sheet to prevent sticking and ensure even cooking.
  4. Preheat Oven and Bake: Preheat your oven to 400°F (200°C). Bake the meatballs for 20-25 minutes, or until they reach an internal temperature of 165°F (74°C) to ensure doneness.
  5. Optional Searing: For enhanced browning and flavor, optionally sear the baked meatballs in a skillet with a tablespoon of olive oil for 2-3 minutes on each side before or after baking.
  6. Optional Simmering in Sauce: Optionally, simmer the baked meatballs in your preferred sauce for 10-15 minutes to infuse them with additional flavor and make them even more tender.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • Almond flour acts as a gluten-free binder; you can substitute with breadcrumbs if not gluten-free.
  • Ensure meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
  • Simmering meatballs in sauce is optional but adds extra moisture and flavor.
  • For a crispier exterior, sear meatballs before or after baking.

Find it online: https://oliviabakes.com/pumpkin-turkey-meatballs-recipe/