Go Back
–+ servings
Pumpkin meatballs topped with grated Parmesan and fresh parsley on a white serving plate.

Baked Pumpkin Turkey Meatballs

Pumpkin meatballs get a juicy upgrade with ground turkey and real pumpkin purée, plus Parmesan and fresh herbs for plenty of savoury fall flavour.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 Meatballs

Ingredients

  • 1 pound (454 g) ground turkey preferably not extra lean
  • ½ cup 100% pure pumpkin purée
  • ½ cup finely grated Parmesan cheese
  • ½ cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic finely minced
  • 2 tbsp finely chopped fresh sage
  • 1 tbsp finely chopped fresh parsley
  • 1 tsp fresh thyme leaves
  • 1 tsp salt
  • ½ tsp freshly cracked black pepper
  • ½ tsp onion powder
  • ¼ tsp red pepper flakes optional
  • 1 tbsp extra virgin olive oil plus more as needed for greasing or brushing

Instructions

  • Preheat to 400°F. Line a large baking sheet with parchment paper or lightly grease it with olive oil.
  • Add the pumpkin purée, Parmesan, panko, egg, garlic, sage, parsley, thyme, salt, pepper, onion powder and red pepper flakes to a large bowl. Stir until well combined.
    mixture for pumpkin meatballs with pumpkin puree, panko, spices, and herbs in a glass bowl.
  • Add the ground turkey and gently mix just until evenly incorporated. Do not overmix. The mixture should be soft and slightly tacky, but still scoopable.
    raw pumpkin meatball mixture in a glass bowl.
  • Using a small cookie scoop, portion the mixture into 1½-tablespoon meatballs. Gently roll just enough to round them without tightly packing the mixture. You should get about 18–20 meatballs.
    hand holding a raw pumpkin meatball over a piece of parchment paper.
  • Arrange the meatballs on the prepared baking sheet, leaving a little space between each one. Lightly brush or drizzle the tops with olive oil to help them brown.
    15 raw turkey pumpkin meatballs on a piece of parchment paper.
  • Bake for 18–22 minutes, or until lightly golden and the centres reach 165°F on an instant-read thermometer. Avoid overcooking so they stay juicy.
    15 baked turkey pumpkin meatballs on a piece of parchment paper.
  • Let the meatballs rest for 5 minutes. Finish with extra Parmesan and chopped parsley or sage, if desired.

Notes

Use pure pumpkin purée, not pumpkin pie filling. The latter is sweetened and spiced and will completely change the flavour.
Don’t use extra lean turkey if you can help it. A little fat helps keep the meatballs juicy and tender.
Expect a soft, slightly tacky mixture. Don’t keep adding panko just to make it easier to roll. If it truly won’t hold its shape, add more 1 tablespoon at a time.
Keep a light hand. Overmixing the turkey or tightly packing the meatballs can make them dense.
Don’t overbake. Pull the meatballs once the centres reach 165°F on an instant-read thermometer.
Store leftovers for up to 4 days in an airtight container in the fridge, or freeze cooled meatballs for up to 3 months.

Nutrition

Serving: 1Meatball | Calories: 61kcal | Carbohydrates: 2g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 204mg | Potassium: 106mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 1135IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
QR Code linking back to recipe