Pumpkin Spinach Meatballs
You’ll love these mouthwatering meatballs, which feature potassium-rich pumpkin and spinach, protein-and-fiber-packed white beans, and garlic, which contains a compound that can help blood vessels relax. All of these ingredients can help manage blood pressure. And of course, they are easy to make and totally delicious.
Try these tasty meatball recipes, too: Chicken Parm Meatballs and Italian Turkey Meatballs!
Pumpkin Spinach Meatballs
You’ll love these mouthwatering meatballs, which feature potassium-rich pumpkin and spinach, protein-and-fiber-packed white beans, and garlic.
Ingredients
- 1⅓ pounds ground turkey breast
- 2 cups loosely packed spinach, finely chopped (yields about 1 cup)
- 15 ounces white beans, drained, rinsed and partially mashed by hand (about half)
- 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
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 jar marinara sauce, optional
Instructions
- Preheat the oven to 350˚F. 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 golf-ball-size meatballs. You should end up with about 36 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 45 minutes on the middle rack. Remove from the oven and 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.
Notes
Makes about 36 meatballs; 4 meatballs per serving
Nutrition Information per serving
Serving Size: 4meatballsCalories: 140Carbohydrates: 12gProtein: 19gTotal Fat: 1.5g— Unsaturated Fat: 1.5g— Saturated Fat: 0gCholesterol: 50mgSodium: 140mgFiber: 2gTotal Sugar: 4g— Natural Sugar: 2g— Added Sugar: 2gIron: 1.6mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
i made this for my husband who is a very picky eater and mostly a meat and potato kind of guy. i served them with marinara and whole wheat pasta. he really enjoyed them. i liked them but found the consistency with the white beans not to my liking. the flavors were incredible, so the meatballs tasted great. but again the consistency of the beans in the mix was too bean like for me. good recipe, and very healthful.
Hi Karen! First of all… getting a meat-and-potatoes husband to happily eat pumpkin spinach meatballs?! That’s a HUGE win! I’m doing a little victory dance over here, haha.
I’m so glad you both loved the flavor…that makes me so happy. And I really appreciate your honest note about the texture. White beans can definitely add moisture and tenderness, but if they can leave that “bean-y” consistency you described. A couple easy thoughts for next time (if you decide to make them again):
-Mash or purée the beans completely before mixing (almost creamy smooth) or reduce the amount by half and add a tablespoon or two of breadcrumbs or rolled oats for structure.
Thank you for taking the time to share such thoughtful feedback — it truly helps others, too!