November 10, 2014

Savory Turkey Pumpkin Meatballs

Guess what?

I have a pumpkin recipe for you.

Hint: it's not a dessert.

Give up?

Savory turkey pumpkin meatballs. Mm mmm... Just a hint of pumpkin makes these meatballs fall apart moist. Don't be skeptical; you really can't taste the pumpkin and the oats in the mixture give the meatballs a nice texture. A fall twist on the typical Italian meatball. Serve it up with your favorite sauce and top spaghetti, pizza, or serve alongside some veggies. I bet these would be amazing with pumpkin spaghetti sauce. (Note to self.)

Pumpkin, oats, and sage create a pleasant seasonal flavor. Just a handful of ingredients and you'll have dinner ready in no time.

Turkey Pumpkin Meatballs
Adapted from Dishing Out Health

1 lb package of 94% lean ground turkey
1/3 cup pumpkin puree
1/3 cup old fashioned oats
1 large egg, lightly beaten
3-4 fresh sage leaves, finely chopped
1 shallot, finely chopped
2 cloves of garlic, minced
1 tbsp extra virgin olive oil for cooking
Salt and pepper
Optional sauce: spaghetti sauce or a pumpkin spaghetti sauce to really kick up the fall flavors a notch

Preheat oven to 350F.
Heat olive oil in a non-stick skillet over medium heat. Add shallots and sauté for 5-6 minutes until the onions become caramely and golden brown. Add garlic, reduce heat and simmer for an additional 2-3 minutes. Set aside.

In a large bowl, combine turkey, pumpkin puree, oats, egg, sage, shallot & garlic mixture, salt and pepper. Mix until combined. Avoid over mixing. Roll meat into 2" balls. Line a baking sheet with foil and lightly spray with non-stick cooking spray. Line meatballs ~1 inch apart and bake for ~20 minutes.

While meatballs bake, heat sauce in a large pot over medium-low heat. Add baked meatballs and let simmer in sauce for an additional 20 minutes.

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