Pumpkin Turkey Meatballs
Add pumpkin puree to ground turkey with warm spices to create a seasonal dinner favorite.
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
Video
Nutrition
Calories: 633kcalCarbohydrates: 64gProtein: 43gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 150mgSodium: 945mgPotassium: 785mgFiber: 6gSugar: 8gVitamin A: 13305IUVitamin C: 6mgCalcium: 188mgIron: 4mg
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