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Pumpkin Turkey Meatballs
Try pumpkin turkey meatballs for the ultimate cozy fall dinner—moist turkey blended with real pumpkin, fresh herbs, and warm spices. Includes easy baking tips, gluten-free swaps, and meal prep guidance for healthy, delicious comfort food everyone loves
Servings: 5
Ingredients
Meatballs
- 1.5 lb ground turkey
- ¼ cup canned pumpkin puree
- ½ cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
- 1 clove garlic, minced
- 1 egg, lightly beaten
- chopped parsley, (optional for topping)
Mushroom Gravy
- 8 oz package baby Bella mushrooms , sliced
- 4 tablespoon butter, divided
- 3 tablespoon flour
- 3 cups chicken broth
- ¼ teaspoon Worcestershire sauce
- 1 teaspoon everything but the leftovers seasoning, or poultry seasoning
- 1 tablespoon fresh sage, chopped or torn
Instructions
Prepare
- Preheat your oven to 400 degrees. Line a baking sheet with parchment or non-stick cooking spray and set aside.
Make Turkey Meatballs
- In a large bowl, combine all meatball ingredients. Don’t overmix or the meatballs will be tough.
- Roll into about 30 small balls using a cookie scoop so the sizes are more uniform, about 25 grams each. It’s helpful to have a small bowl of water nearby to dampen your hands, that way the meatballs don’t stick when you roll them.
Bake
- Place meatballs on the baking sheet. Spray them with nonstick spray. Bake on the middle rack for 25 minutes or until the internal temperature registers 165 degrees.
- After they are cooked through, you can brown them under the broiler on low for 2-3 minutes if you want them to have a bit more color.
Sauté the Mushrooms
- In a skillet over medium heat, sauté your sliced mushrooms in 1 Tablespoon butter until browned, about 3 minutes.
- Cut the mushrooms into smaller pieces with your spatula if you don’t want whole slices. Remove mushrooms from the pan and set aside.
Make the Sauce
- Melt the remaining 3 Tablespoons of butter in the skillet. Sprinkle the flour over the butter. Whisk until the roux turns light brown, about 2 minutes.
- Slowly whisk the chicken broth into the pan until you get a smooth gravy. Simmer until the gravy has thickened.
- Add worchestershire sauce, Everything but the Leftovers seasoning and sage. Salt and pepper to taste.
- Depending on the sodium content in your chicken broth, you may need more or less salt.
Combine and Serve
- Add the meatballs and mushrooms back into the skillet. Reduce heat to low. Let simmer for 5 minutes.
- Serve meatballs and gravy spooned over rice, egg noodles or mashed potatoes. Sprinkle parsley over the top, if you like.
Nutrition Facts
Pumpkin Turkey Meatballs
Amount per Serving
Calories
317
% Daily Value*
Fat
14
g
22
%
Saturated Fat
7
g
44
%
Trans Fat
0.4
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
134
mg
45
%
Sodium
1194
mg
52
%
Potassium
722
mg
21
%
Carbohydrates
13
g
4
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
37
g
74
%
Vitamin A
2480
IU
50
%
Vitamin C
1
mg
1
%
Calcium
65
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
