Pumpkin Turkey Meatballs by Katie Lee Biegel

1 - 4
PersonalPoints™ per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
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).

Ingredients

Uncooked 99% fat-free ground turkey breast

1 pound(s)

Canned pumpkin puree

½ cup(s)

Egg(s)

1 item(s), large

Grated Parmesan cheese

¼ cup(s)

Italian seasoning

1½ tsp

Table salt

1 tsp

Onion powder

1 tsp

Garlic powder

½ tsp

Black pepper

¼ tsp

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. 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.
  3. Serving size: 5 meatballs