pumpkin turkey meatballs // cait's plate

pumpkin turkey meatballs

  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 15-18 meatballs, depending on size 1x
  • Category: dinner


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
  • 12 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

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