these super tender turkey meatballs bring fall flavor to an italian classic. made with pumpkin, sage and nutmeg, they’re sure to be a hit for an easy weeknight meal this fall.
- 1 lb. ground turkey
- 1/3 cup pumpkin puree
- 1/4 cup panko bread crumbs
- 1 egg
- 1/8 teaspoon ground cloves
- 1 –2 tablespoon minced sage (rosemary & thyme would also work here, or a blend of each)
- Salt & pepper, to taste
- Olive oil
- Pumpkin pasta sauce (any pumpkin or harvest blend sauce will work – I used Whole Foods Pumpkin Cardamom sauce)
- For serving: Freshly shredded parmesan and additional minced sage
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper
- In a large mixing bowl combine turkey, pumpkin puree, panko, egg, cloves, minced sage, salt & pepper then use your hands to mix well (if you’re wearing any rings on your fingers, I recommend removing them!)
- Using a cookie scoop, scoop out about 1.5 – 2 tablespoons and roll into a ball. Place onto the prepared pan and repeat until you’ve used up the entire turkey mixture.
- Bake for 15 minutes or until just browned then transfer to a non-stick skillet that has been drizzled with olive oil. Pour pasta sauce over the meatballs and allow to simmer for another 5 minutes or until sauce is warm and meatballs have reached an internal temperature of 165 degrees F.
- Top with freshly shredded parmesan and minced sage and serve!
- Store meatballs in an airtight container in the fridge for up to 4 days
- Store meatballs without the sauce in a freezer-safe container for 2-3 months.
Keywords: pumpkin, turkey, meatballs, dinner