Pumpkin-Sage Turkey Meatballs
These Pumpkin-Sage Turkey Meatballs blend cozy fall flavors with lean protein for an easy, nourishing meal that’s perfect any time of year.
Servings: 4 servings
Ingredients
- 1 pound ground turkey
- 1 cup canned pumpkin puree
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh sage
- 1 clove garlic minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 egg beaten
- 2 tablespoons olive oil
Instructions
Prepare the Meatball Mixture
- Start by placing the ground turkey into a large mixing bowl. Add the canned pumpkin puree, breadcrumbs, grated Parmesan cheese, chopped fresh sage, minced garlic, onion powder, salt, black pepper, nutmeg, and the beaten egg. Using clean hands or a spatula, gently combine all ingredients until just mixed. Avoid overmixing to keep the meatballs tender.
Shape the Meatballs
- Using a tablespoon or your hands, scoop out portions of the mixture and roll them into evenly sized balls, about 1 to 1.5 inches in diameter. This size allows for even cooking and a perfect bite.
Cook the Meatballs
- Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs, making sure not to overcrowd the pan. Cook for about 5-6 minutes on each side, turning carefully with tongs or a spatula until all sides are golden brown and the meatballs reach an internal temperature of 165°F (74°C). Alternatively, you can bake the meatballs at 375°F (190°C) for 20-25 minutes on a greased baking sheet.
Serve and Enjoy
- Once cooked through, transfer the meatballs to a plate lined with paper towels to absorb any excess oil if pan-fried. Serve immediately with your favorite sides or toss into a rich sauce. For a cozy meal, try pairing them with pasta or rice, or enjoy as-is with a sprinkle of fresh parsley.
Equipment
- Mixing Bowl
- Baking Sheet
- Skillet
- Measuring cups and spoons
- Spatula or tongs
- Cooling rack
Notes
- For gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or ground oats.
- Make these meatballs ahead and freeze for up to 3 months for easy meal prep.
- Use a meat thermometer to ensure meatballs reach 165°F (74°C) for safe consumption.
- Avoid overmixing the meatball mixture to keep them tender and moist.
- Try baking instead of frying for a healthier, less messy cooking method.