Pumpkin Turkey Meatballs by Katie Lee Biegel
1 - 4
PersonalPoints™ per serving
Vitamin A-packed canned pumpkin puree replaces breadcrumbs and adds moisture to these delicious turkey meatballs. Serve them over regular, whole wheat, or chickpea spaghetti tossed with your favorite marinara sauce, or amp up the veggie quotient of this recipe by serving the meatballs over roasted spaghetti squash strands. Make sure to buy canned pumpkin puree (which is just pumpkin) and not pumpkin pie filling (which has added sugar and seasonings).
Uncooked 99% fat-free ground turkey breast
Canned pumpkin puree
1 item(s), large
Grated Parmesan cheese
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine all the ingredients. Shape the mixture into 20 meatballs (about 1 ¼ inches each). Bake until cooked through, about 20 to 25 minutes.
- Serving size: 5 meatballs