Go Back
Print Recipe
4 from 1 vote

Homemade Pumpkin Turkey Meatballs

Savoury and tender pumpkin turkey meatballs cooked in a tomato pumpkin sauce with fresh herbs and spices. A fall-inspired twist on a comfort classic that makes for an easy, healthy and filling meal served over pasta or straight up as an appetizer!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Main Course, Side Dish
Servings: 11


Pumpkin Turkey Meatballs

  • 2 tbsps avocado oil
  • 1/2 yellow onion quartered
  • 2 garlic cloves
  • 1 lb lean ground turkey
  • 1 egg
  • 1/2 cup brown rice breadcrumbs
  • 1/2 cup pumpkin purée
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 1 tbsp fresh sage thinly sliced
  • 1 tbsp fresh thyme de-stemmed
  • 1 tbsp fresh rosemary chopped

Tomato Pumpkin Sauce

  • 1 jar marinara pasta sauce
  • 1 tbsp tomato paste
  • 1 1/2 cups pumpkin purée *the rest of the can from recipe above
  • 1/2 cup full-fat coconut milk canned
  • 1 tsp italian seasoning
  • 1/2 tsp dried sage
  • 1/4 tsp ground nutmug
  • 1/4 tsp red chili flakes dried, crushed
  • sea salt and pepper to taste you may omit this if your marinara sauce is already salty


  • Pumpkin Turkey Meatballs
  • To make the meatballs start by adding the onion and garlic to your food processor using the bottom blade and process for 5-10 seconds until finely chopped.
  • Next, add in the rest of the ingredients and pulse for 15-30 sec (stopping halfway to scrape down sides with a spatula) until all ingredients are well incorporated into the ground turkey. 
  • Using a small ice cream scoop, scoop out 2 tablespoons worth of the mixture and using clean dry hands roll into even round balls.
  • Place meatballs on a tray or plate and repeat until you’ve used up all of the mixture. Preparing all of the meatballs at once will make it easier to cook them at the same time on the pan.
  • Heat a large skillet with oil to medium heat and transfer all meatballs to the pan making sure to space them out evenly so they aren’t touching. Cook meatballs for 4 minutes per side until lightly golden.
  • Remove meatballs from pan and set aside to make the sauce.

Tomato Pumpkin Sauce

  • In the same pan, add in the chopped onion and garlic (using a food processor to finely chop) and saute for 2 minutes in the oil leftover from the meatballs.
  • Next add tomato paste, marinara sauce, pumpkin puree, coconut milk, italian seasoning, dried sage, nutmeg, chili flakes, sea salt and pepper.
  • Stir well to combine, add meatballs and bring to a low simmer, cover and cook for 10 minutes, stopping to stir occasionally.
  • Remove from heat and serve immediately warm over cooked brown rice pasta or as is for a festive party appetizer.


*Makes 24-26 balls