Embrace fall flavors with these Pumpkin Turkey Meatballs, a cozy twist on a classic comfort dish. Combine lean ground turkey with creamy canned pumpkin purée to create tender, oven-baked meatballs that stay moist and flavorful. Elevate them with a silky pumpkin sauce—rich, savory, and perfectly spiced—for a meal that captures all the warmth of the season. Serve them over rice, pasta, or as a Meatball Salad for the ultimate autumn-inspired dinner.
Enjoy other comforting recipes using pumpkin with soups like my Pumpkin Tomato Soup and Apple Bacon Pumpkin Soup. If you prefer seasonal pumpkin breakfast ideas, i highly recommend making my Pumpkin Pecan Waffles or Pumpkin Greek Yogurt Pancakes.
Ingredients
Find below the list of ingredients for my Pumpkin Turkey Meatballs.
- Ground Turkey
- Large Egg
- Pumpkin Puree
- Breadcrumbs
- Cinnamon
- Nutmeg
- Oregano
- Chicken Broth
- Heavy Cream
- Yellow Onion
- Garlic Cloves
See recipe card for quantities.
Substitutions and Variations
Protein Substitutions
- Ground Chicken – For an even lighter option with a similar flavor profile.
- Ground Pork or Beef – For richer, more robust meatballs (reduce pumpkin slightly for balance).
- Plant-Based Ground Meat – Works well with the same seasonings for a vegetarian version.
Pumpkin Substitutions
- Mashed Sweet Potato or Butternut Squash Purée – Offer a similar sweetness and creamy texture.
- Carrot Purée – Adds natural sweetness and color if pumpkin isn’t available.
Breadcrumb Substitutions
- Panko – For a lighter, crispier texture.
- Rolled Oats (blended) or Almond Flour – Great gluten-free alternatives.
- Cooked Quinoa – Adds nutrition and a slightly nutty flavor.
Flavor Variations
- Add Fresh Herbs – Try sage, thyme, or rosemary for extra autumn flavor.
- Spice It Up – Add chili flakes, cayenne, or smoked paprika for a kick.
- Sweet-Savory Twist – Stir a teaspoon of maple syrup or honey into the sauce for subtle sweetness.
Sauce Variations
- Dairy-Free – Replace heavy cream with coconut cream or cashew cream for a silky, lactose-free sauce.
- Cheesier Sauce – Add more Parmesan or a handful of shredded mozzarella for extra richness.
- Lighter Sauce – Use half-and-half or milk instead of heavy cream for a thinner consistency.
Serving Ideas
- Over Pasta – Classic and comforting.
- With Mashed Potatoes or Rice – For a hearty meal.
- In a Sub Roll – Turn it into a cozy fall sandwich with melted cheese on top.
How to make Pumpkin Turkey Meatballs
Preheat the oven to 350F and line a baking tray with parchment paper.
- Combine in a large bowl, the ground turkey, egg, pumpkin puree, breadcrumbs, cinnamon, nutmeg, and oregano. Mix well until mixture is homogenous.
- Shape into 20 equal meatballs. Bake for 16 minutes or until the internal temperature of the meatballs reaches a minimum 165F.
- Heat a large skillet or frying pan on medium heat. Drizzle in the olive oil and add to it the garlic and onion. Cook until the onions are translucent. Deglaze the pan with the broth. Continue by whisking in the heavy cream and the pumpkin puree. Bring to a simmer and cook until desired thickness has been achieved.
- Turn off the heat and add in the cooked meatballs and cooked pasta. Fold everything in the sauce with the parmesan cheese and serve right away.
Storage
Store any leftover Pumpkin Turkey Meatballs in an airtight container in the refrigerator for up to 4 days. If the meatballs are already coated in sauce, let them cool completely before sealing. For longer storage, freeze the meatballs (with or without the sauce) in a freezer-safe container or bag for up to 3 months. Reheat gently on the stovetop or in the oven until warmed through, adding a splash of broth or water to loosen the sauce if needed.
Recipe
Pumpkin Turkey Meatballs
Ingredients
Meatball Ingredients
- 16 ounces Ground Turkey 450 grams
- 1 large Egg
- ⅓ cup Pumpkin Puree
- ½ cup Breadcrumbs
- ½ teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
- 1 teaspoon Oregano
Pumpkin Pasta Sauce
- 1½ tablespoon Olive Oil
- 3 cloves Garlic minced
- ½ cup White Onion fine diced
- 3 cups Chicken Broth
- ½ cup Heavy Cream
- 1 cup Pumpkin Puree
- ¼ cup Parmesan Cheese
- 8 ounces Pasta cooked
Instructions
- Preheat the oven to 350F and line a baking tray with parchment paper.
- Combine in a large bowl, the ground turkey, egg, pumpkin puree, breadcrumbs, cinnamon, nutmeg, and oregano. Mix well until mixture is homogenous.16 ounces Ground Turkey , 1 large Egg, ⅓ cup Pumpkin Puree, ½ cup Breadcrumbs, ½ teaspoon Cinnamon, ⅛ teaspoon Nutmeg, 1 teaspoon Oregano
- Shape into 20 equal meatballs. Bake for 16 minutes or until the internal temperature of the meatballs reaches a minimum 165F.
- Heat a large skillet or frying pan on medium heat. Drizzle in the olive oil and add to it the garlic and onion. Cook until the onions are translucent.1½ tablespoon Olive Oil , 3 cloves Garlic, ½ cup White Onion
- Deglaze the pan with the broth. Continue by whisking in the heavy cream and the pumpkin puree. Bring to a simmer and cook until desired thickness has been achieved.3 cups Chicken Broth, ½ cup Heavy Cream, 1 cup Pumpkin Puree
- Turn off the heat and add in the cooked meatballs and cooked pasta. Fold everything in the sauce with the parmesan cheese and serve right away.¼ cup Parmesan Cheese , 8 ounces Pasta
