Pumpkin turkey meatballs with zucchini noodles is a delicious and cozy meal that will warm you up and keep you full! Gluten free, dairy free and simple!
Sure I love a good pumpkin sweet treat (and if you’re following me on Instagram you probably already know that!), but what’s great about pumpkin it’s so versatile and works in savory recipes too!
This recipe for pumpkin turkey meatballs with zucchini noodles is a late summer, early fall weeknight classic. The flavors really complement each other, it takes less than 30 minutes to make and you can freeze the pumpkin meatballs too!
If you think I’m crazy for adding pumpkin to meatballs, hear me out! Pumpkin puree not only adds more vitamin A, C, E and fiber to this meal but the puree also helps to moisten the meatballs so that they don’t dry out when you bake them.
This recipe is gluten free, dairy free and paleo friendly.
These are not your average sad, dry meatballs because of the pumpkin puree!
The pumpkin puree in these meatballs plus the fresh sage gives the whole meal a healthy dose of fall flavor too!
You know I’m always pushing the envelope when it comes to what to put pumpkin into, but this recipe for pumpkin turkey meatballs is truly a no brainer!
Ingredients You’ll Need For This Recipe:
- 1 lb lean ground turkey
- pumpkin puree
- almond flour
- 1 egg
- homemade or store bought marinara sauce
- sage
- red pepper flakes
- zucchini
- micro greens (optional)
- nutritional yeast
- Italian seasonings
- garlic
- salt and pepper
Pumpkin Turkey Meatballs with Zucchini Noodles
Ingredients
- For the meatballs:
- 1 1/4 lb lean ground turkey
- 1/2 cup pumpkin puree
- 1/4 cup almond flour
- 1 large egg
- 2 cloves garlic minced
- 2 tsp. Italian seasoning
- 1 tsp ground sage
- 1 tsp. thyme
- 1/2 tsp crushed red pepper
- salt and pepper to taste
For the zucchini noodles:
- 2 zucchini spiralized (I’m obsessed with my hand held spiralizer! It’s not fancy but it works like a charm!)
- 1/2 cup marinara sauce* this is my favorite brand!
- optional additions: sautéed spinach micr greens, hemp seeds, nutritional yeast
Instructions
- 1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and spray with olive oil cooking spray.
- 2. Mix all of the meatball ingredients in a bowl until combined.
- 3. Spray a cookie scoop with baking spray or olive oil spray and use that to scoop the meat into balls onto the baking sheet lined with parchment paper. Use your hands to round them out if needed Bake for 17 minutes.
- 4. While the meatballs are cooking, prepare the zucchini noodles. Spiralize the zucchini and place the noodles on a skillet with the marinara sauce until warmed and combined. Add spinach if desired.
- 5. Remove meatballs from the oven, and add a few to the skillet with the zucchini noodles and sauce to combine.
- 6. Serve topped with micro greens, nutritional yeast (or parmesan cheese if not dairy free), and a sprinkle of hemp seeds. I always add extra red pepper flakes because I like it a little spicy!
Notes
Fall in Love With These Pumpkin Recipes Too
Pumpkin chickpea blondies {gluten free}
Zucchini enchiladas with pumpkin enchilada sauce
Pumpkin cookie dough balls {gluten free, dairy free, low sugar}
Better than Starbucks pumpkin bread {low sugar, whole-wheat}
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