Savory Pumpkin Meatballs
When in doubt, I make meatballs. Seriously… quick weeknight dinner for Ian and me, kids coming to visit, family gathering, casual get-together… meatballs always show up and always deliver. And this version might be my fall favorite. We’re talking warm spices like cinnamon, nutmeg, and ginger, plus pumpkin (fall’s ultimate superstar!) for a cozy twist that feels extra-special when the weather gets chilly.
If you’ve made my Mini Meatloaf Muffins, Butternut Squash Chicken Chili, or Everything Turkey Meat Sauce, you already know how much I love a comforting, protein-packed dish that works for real life. These pumpkin meatballs fit right in—they’re simple to prep, incredibly satisfying, and easy to pair with whatever you have on hand.
More meatball recipes you’ll love
- Cheeseburger Meatballs
- Mustard Maple Meatballs
- Slow Cooker Italian-Style Meatballs
- Savory Swedish Meatballs
Why these meatballs belong on repeat
- Fall flavors, savory twist: Pumpkin and warm spices bring all those cozy seasonal vibes to your dinner table
- Satisfying and nourishing: Lean protein keeps you full, and pumpkin sneaks in a nice nutrient boost
- Incredibly tender: Pumpkin keeps everything moist and soft (no dry meatballs here!)
- Endlessly versatile: Dress them up or keep it simple, these work with just about everything
Meal prep friendly: Perfect for making ahead, reheating throughout the week, or stashing a batch in the freezer for those busy nights when you need dinner fast.
How I love to serve them
My go-to move is straight from the oven into a pot of bubbling marinara on the stove. Let them simmer for a few minutes so they soak up all that saucy goodness, then pile over spaghetti squash or whole-grain pasta. Scrumptiously satisfying.
Another family favorite? Load them onto a crusty whole-grain roll for a saucy meatball hero with a pumpkin twist. Messy, hearty, and completely worth it!
Next, try my Pumpkin Turkey Chili!
Savory Pumpkin Meatballs
Ingredients
- 1⅓ pounds ground turkey, 90 to 94% lean
- ¾ cup canned 100% pumpkin puree
- 1 egg, slightly beaten
- 2 tablespoons packed brown sugar
- ¼ teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 jar marinara sauce, optional
Instructions
- Preheat the oven to 350˚. Line a baking sheet with parchment paper.
- Mix together all the ingredients in a large bowl until everything is well combined and sticky, about 30 seconds. Do not overmix.
- Form the turkey mixture into light and fluffy meatballs. You should end up with about 26 in total. If the batter feels too fussy or sticky to form, refrigerate the mixture for about 30 minutes to firm it up.
- Bake the meatballs for 15 minutes on one side. Carefully turn them over and bake for an additional 15 to 20 minutes on second side. Remove from the oven (in some instances, moisture will settle around the meatballs, simply discard the fragments when transferring from baking sheet)
- Transfer them to a pot with simmering marinara sauce. Serve over spaghetti squash, whole-grain penne or on a whole grain crusty roll for a delicious pumpkin-y meatball grinder.
