Turkey Meatballs

Name: Turkey Meatballs (Made with a Secret Ingredient!)
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 1 pound ground turkey (a higher fat variety lends more flavor); 1/3 cup canned pumpkin puree; 1/4 cup yellow onion (finely chopped); 2 garlic cloves (minced); 1 teaspoon sea salt; 1/2 teaspoon pepper; 2 Tablespoons fresh parsley or basil (chopped); 1/4 cup grated parmesan (optional)

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These delicious turkey meatballs hide a secret ingredient that helps hold them together and give them a moist and flavorful texture!

Multiple meatballs in marinara sauce in a steel pan.

Growing up, my mom made meat sauce in lieu of meatballs to serve with spaghetti.

Despite that fact, I’ve been making them for my kids now for over ten years.

I’ve tried many a meatball recipe, including ones with ground beef, turkey, and even chicken. My main angle in making them is that I don’t use breadcrumbs.

My husband and Jade have trouble with gluten, so I try to create recipes without it.

I’ve tried some interesting substitutes over the years, not the least of which is today’s secret ingredient: pumpkin!

I first saw this idea on The Kitchen and had to try it. Lo and behold, pumpkin makes the meatballs soft and juicy; it’s a great, nutritious alternative to breadcrumbs!

Ingredients and substitutions

Ground turkey – I typically make these with a higher fat ground turkey, but they work very well with ground chicken as well.
Pumpkin puree – Make sure you don’t get the pumpkin pie puree or you’ll have sweet meatballs, ick!
Onion, garlic, parsley – I like yellow onion best, but red and white also work. Fresh basil works well in place of parsley. I think fresh sage might be nice with the pumpkin, but I haven’t tried that yet!
Salt and pepper – One teaspoon of salt to each pound of meat is the rule I usually follow.
Parmesan – This is optional; I very often leave it out, but am including it the recipe because it does add a nice flavor.

Recipe steps

Mix together all of the ingredients in a large bowl.

Ground beef, onion, garlic, and pumpkin in a large white bowl.

Mixed meat and vegetables in a white bowl.

Shape the mixture into balls, making each about 1 1/2 inches in size. Place on a parchment paper-lined baking sheet.

Raw meatballs on a parchment paper-lined baking sheet.

Bake about 12-14 minutes or until cooked through.

Overhead shot of meatballs in marinara sauce.

FAQs

What temperature should meatballs be when done?

You’ll read different opinions, but I err on the side of more done and try to make sure they are at least 165 degrees F.

Why don’t you add any eggs?

An egg helps to bind the mixture, and it keeps the meatballs from falling apart. Because this recipe doesn’t use breadcrumbs, it isn’t an issue, and there isn’t a need for eggs.

How do you avoid tough meatballs?

Over cooking or over mixing are typically the reasons for tough meatballs. When mixing, use your fingers just until the ingredients are combined. When cooking (baking, in this case) be sure to use a thermometer to monitor the internal temperature.

How to serve

While you probably already have ideas of how you’d like to serve your meatballs, here are a few extra!

Spaghetti and Meatballs
Meatball Subs
Meatball Sliders
Meatball Soup (Italian Wedding Soup)
Swedish Meatballs

You could also mix them with a good marinara sauce, top with mozzarella cheese, and bake until golden for a tasty low carb option.

More recipes

Egg-Free Meatballs (If the addition of pumpkin is too wild for you, you might like this beef-based recipe!)

Beef and Quinoa Meatballs (Try mixing in some quinoa for extra protein AND fiber.)

And if you need even more ideas, check out this list of meatball recipes!

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5 from 6 votes