Description
These Pumpkin Sage Meatballs offer a flavorful twist on traditional meatballs by incorporating seasonal pumpkin puree and fresh sage. Made with ground turkey or chicken, they are tender and moist, perfect as a comforting appetizer or main dish served with marinara sauce.
Ingredients
Scale
Meatballs
- 1 pound ground turkey or chicken
- 1/2 cup canned pumpkin puree
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 clove garlic, minced
- 2 tablespoons fresh sage, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For Serving (Optional)
- Marinara sauce
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Mix Meat and Pumpkin: In a large mixing bowl, combine the ground turkey or chicken with the pumpkin puree, mixing thoroughly to ensure an even blend.
- Add Dry Ingredients and Seasonings: Incorporate the breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped fresh sage, dried oregano, salt, and black pepper into the meat mixture, mixing well until all components are fully combined.
- Shape Meatballs: Using a tablespoon or cookie scoop, portion out the mixture and roll it into approximately 18-20 balls, each about one inch in diameter.
- Brown Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs in batches, avoiding overcrowding, and cook them for 3-4 minutes on each side until browned evenly.
- Bake Meatballs: Transfer the browned meatballs onto the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until cooked through, reaching an internal temperature of 165°F (74°C).
- Serve: Serve the meatballs hot, accompanied by marinara sauce for dipping if desired.
Notes
- Use fresh sage for the best flavor, but dried sage can be substituted if necessary (use 1 teaspoon dried instead of 2 tablespoons fresh).
- Ground turkey or chicken both work well; choose lean varieties for a healthier option.
- Ensure not to overcrowd the skillet when browning to get a nice crust on the meatballs.
- Check the internal temperature with a meat thermometer to guarantee safety and juiciness.
- These meatballs can be frozen after baking and reheated when ready to serve.
