Fall is here, and that means one thing - it’s pumpkin everything season! From lattes and pies, to decor and cooking shows! My husband and I were watching one of our favorite cooking shows the other night. The theme was pumpkins, and one dish caught my attention: Pumpkin Turkey Meatballs.

The secret? Pumpkin puree - mixed right into the meatballs and the sauce. I decided to give it my own spin (because in my kitchen, creativity is the best seasoning). I tossed in some sautéed vegetables for extra color and used fresh ginger and a touch of serrano pepper for a little warmth and kick. The result? Cozy, golden perfection - a dish that tastes like autumn gave you a hug. 🍂

So, here’s my encouragement to you: be bold, play with flavors, and make it your own. After all, the best recipes are the ones that carry your personal touch.

PUMPKIN TURKEY MEATBALLS

with Cinnamon–Sage Tomato Sauce

Serves 6

🦃 Ingredients

For the Meatballs

• 1 ⅓ lbs ground lean turkey breast
• 1 cup 100% pumpkin purée (canned)
• 1 ½ Tbsp fresh sage, finely chopped
• 1 tsp brown sugar
• 1 ¼ tsp ground cinnamon
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ¼ tsp ground nutmeg
• ½ tsp ground allspice
• 1 Tbsp fresh ginger, finely chopped
• ½ tsp ground garlic or 4 cloves garlic, minced
• 1 egg, lightly beaten
• (Optional) 1 small Serrano pepper, seeded and finely chopped

For the Cinnamon–Sage Tomato Sauce

• 3 cups reduced-sodium chicken or vegetable broth
• 1 (24 oz) jar of your favorite tomato or marinara sauce
• 1 (15 oz) can 100% pumpkin purée
• 2 tsp dried basil
• 2 tsp garlic powder
• 1 tsp ground cinnamon
• 6 fresh sage leaves, minced
• Salt and black pepper, to taste
• (Optional additions) ½ tsp crushed red pepper flakes, 1 celery root -peeled and cubed
• 1 medium red onion (chunked), 2 carrots- sliced to 1” 

For Serving

• 1 large spaghetti squash
• Fresh parsley/ oregano/ chives - finely chopped
• (Optional) Shredded cheese of choice -I suggest Feta or parmesan 

🍅 Directions

1. Make the Sauce

1. In a large saucepan, combine tomato sauce, broth, pumpkin purée, basil, garlic powder, cinnamon, and sage.
2. Bring to a boil over medium heat.
3. Add chopped vegetables (if using), then bring to a second boil.
4. Reduce heat to low and simmer uncovered for 10–15 minutes.
5. Season with salt and pepper to taste.

2. Prepare the Meatballs

1. In a large bowl, mix together all meatball ingredients (excluding sauce and spaghetti squash).
2. Cover and refrigerate for at least 30 minutes to allow the mixture to firm up.
3. Preheat oven to 360°F (182°C).
4. Line a baking sheet with parchment paper.
5. Form the turkey mixture into 1.5-inch meatballs (makes about 22 meatballs).
6. Bake for 15 minutes, or until lightly browned and cooked through.

3. Combine Meatballs and Sauce

1. Add baked meatballs to the simmering sauce.
2. Cover and simmer for an additional 10 minutes, allowing flavors to meld.

4. Prepare the Spaghetti Squash

1. Microwave the squash for 4 minutes to soften.
2. Cut off both ends, then slice in half lengthwise.
3. Scoop out seeds and pulp with a spoon.
4. Place squash halves cut side down in a baking dish with 1 inch of water.
5. Microwave for 10 minutes, or until tender.
6. Let cool slightly, then use a fork to scrape out the “spaghetti-like” strands.

5. Serve

1. In a shallow bowl, place a serving of spaghetti squash.
2. Top with 2 meatballs, sauce, and vegetables.
3. Garnish with chopped herbs and sprinkle cheese, if desired.

💡 Chef’s Tips

• You can substitute the turkey with ground chicken, pork, lamb, or beef
• Swap the squash for pasta, rice, or mashed sweet potatoes.
• Add any seasonal root vegetables to the sauce for extra heartiness.

Bon appétit and happy fall cooking! 🧡