Pumpkin Meatballs

A fall twist to meatballs. Not only does adding pumpkin enhance the flavor, but it’s also an excellent source of fiber and vitamin A, which is good for your vision, bones and skin.

(Serves 4)

Pumpkin Meatball Ingredients

• 1 1/3 pounds ground turkey breast
• 1 c. finely chopped spinach
• 15 oz. white beans (drained, rinsed and partially mashed)
• ¾ c. canned 100% pumpkin puree
• 1 egg, slightly beaten
• 2 T packed brown sugar
• 2 t ground cinnamon
• ¼ t ground nutmeg
• ¼ t ground ginger
• ½ t garlic powder
• salt and pepper to taste
• low-sodium sauce (optional)

Directions

Preheat oven to 350 F. Line a baking sheet with parchment paper. Mix all ingredients in a large bowl using your hands. Don’t overmix. It will be sticky! Form the mixture into 36 golf ball-sized meatballs. You can minimize the stick by first refrigerating the meat mixture for about 30 minutes. Bake for 45 minutes. Serve over a bed of spinach leaves or zucchini noodles topped with your favorite low-sodium sauce (optional).

Amount per serving: Calories 140, Protein 19 g, Fat 1.5 g, Carbohydrate 12 g

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