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.