These chicken pumpkin meatballs are a hearty, healthy and absolutely delicious bite of food. These fall-inspired meatballs are easy to make and they’re toddler and kid friendly!
These are my go-to fall meatballs! I love adding pumpkin to my recipes this time of year because not only is pumpkin rich and delicious; it is full of goodies like fiber and vitamin a. You can’t necessarily taste the pumpkin in these meatballs, but you taste richness, earthy notes and fall flavor. I love the addition of the cinnamon and sage in these!
All you do is combine the ground chicken, canned pumpkin, egg, breadcrumbs, Parmesan cheese, fresh sage, cinnamon, salt and pepper. Mix it gently with your hands, then chill it in the fridge for 20 minutes. You then form into meatballs and bake at 425 for 20 minutes. Then you can throw them into a tomato or marinara sauce and serve!
You can eat them on their own without sauce too! Meatballs are always a crowd favorite appetizer! They’re great for meal prep and are freezer friendly. I like to serve them with my Cinnamon Sage Tomato Sauce or my Marinara Sauce. I hope you love this recipe as much as my family and I do!
Ingredients
Ground Chicken – you can also use ground turkey or ground beef if you prefer
Pumpkin Puree – canned or fresh both work!
Whole Egg – helps to bind the meatballs together
Panko Breadcrumbs – pieces of bread also work here! If you are gluten-free, you can omit the breadcrumbs. The meatballs taste great without them!
Parmesan Cheese – Adds flavor and texture. You can omit if you are dairy-free
Fresh Sage – Adds fall flavor
Ground Cinnamon – adds warm spice
Garlic Powder
Salt and Pepper
For Littles
Meatballs are always a safe dinner for my toddler, so I make these quite often. Not only are they delicious but they are incredibly healthy. These meatballs are full of protein, fiber, vitamin A and vitamin C. You can serve these to your littles 9 months +!
How To
Combine all the ingredients in a bowl and mix.
Form into balls and bake at 425 for 15-20 minutes. Enjoy!:)
Chicken Pumpkin Meatballs
Ingredients
- 1 lb ground chicken
- 3/4 cup pumpkin puree
- 1 whole egg lightly beaten
- 1/3 cup panko breadcrumbs
- 1/3 cup Parmesan cheese
- 1 tablespoon fresh sage minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 425 and cover a large baking sheet with parchment paper. Set aside.
- In a large bowl, combine all the ingredients and mix gently with your hands until combined. Cover with plastic wrap and place in the fridge for 20 minutes to help the meat firm up for an easier time forming the meatballs.
- Take the mixture out and form 20 meatballs and place on the parchment paper. Bake at 425 for about 15-20 minutes.
- I love to serve this with my sage tomato sauce or marinara sauce. I have my sauces linked up above. You can store these in an airtight container for up to 3 days in the fridge or in the freezer for up to 3 months. Enjoy!:)
