Joy Bauer Weight Loss

RecipePumpkin Spinach Meatballs

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Nutrition Facts
Amount per Serving
  • Calories: 140
  • Protein: 19 g
  • Total Fat: 1.5 g
    • Unsaturated Fat: 1.5 g
    • Saturated Fat: 0 g
  • Cholesterol: 50 mg
  • Total Carbohydrate: 12 g
  • Dietary Fiber: 2 g
  • Total Sugar: 4 g
    • Natural Sugar: 2 g
    • Added Sugar: 2 g
  • Sodium: 140 mg
Good For

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 helps blood vessels relax. All of this can help reduce blood pressure. And of course, they are totally delicious. They will disappear in no time!

For more healthy recipes, check out Joy’s Simple Food Remedies.


  • Prep time
  • Total Time
This recipe makes 36 meatballs
  • 1⅓ pounds ground turkey breast
  • 2 cups loosely packed spinach, finely chopped (yields about 1 cup)
  • 1 can (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
  • Low-sodium marinara sauce (optional)

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

Mix together all the ingredients in a large bowl until well combined and sticky, about 30 seconds. Do not overmix.

Using the palms of your hands, form the turkey mixture into light and fluffy golf-ball-size meatballs. You should end up with about 36 in total. Batter will be sticky. If you have difficulty, 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 enjoy on a bed of fresh spinach leaves topped with some warm, low-sodium marinara sauce.

Makes about 36 meatballs; 4 meatballs per serving

Nutrition analysis courtesy of Genesis® R&D