Joy Bauer Weight Loss

RecipePumpkin Meatballs

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Nutrition Facts
Amount per Serving
  • Calories: 140
  • Protein: 25 g
  • Total Fat: 2 g
    • Unsaturated Fat: 1.5 g
    • Saturated Fat: 0.5 g
  • Cholesterol: 80 mg
  • Total Carbohydrate: 5 g
  • Dietary Fiber: 2 g
  • Total Sugar: 3 g
    • Natural Sugar: 1 g
    • Added Sugar: 2 g
  • Sodium: 470 mg

You’ll love these mouthwatering meatballs, which feature beta-carotene-rich pumpkin. I like to serve them over spaghetti squash with my Cinnamon-Sage Tomato Sauce. It’s a family favorite in the Bauer house. Enjoy!

  • Prep time
  • Total Time
This recipe makes 22 meatballs
  • 1⅓ pounds ground turkey breast
  • ¾ cup canned 100% pumpkin puree
  • 1 egg, slightly beaten
  • 1 tablespoon brown sugar
  • ¼ teaspoon ground nutmeg
  • 1¼ teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon garlic powder
  • 1½ tablespoons chopped fresh sage
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Using a fork, mix together the turkey meat, pumpkin puree, egg, sugar and seasonings in a large bowl until well combined (about 30 seconds) and sticky.

Preheat the oven to 350˚. Line a baking sheet with parchment paper.

Form the turkey mixture into evenly sized (approximately 1½-inches) meatballs. You should end up with about 22 in total. Note: If they’re fussy, you can smooth rounded shape once they’re on baking sheet.

Bake the meatballs for 15 minutes on one side. Carefully turn them over and bake for an additional 15 minutes. Remove from oven and add meatballs to pot of simmering sauce. Cover and simmer for another 10 to 15 minutes, allowing meatballs to soak up the yummy sauce flavor.

Makes 22 meatballs; 4 meatballs per serving