Ingredients
Scale
- 1 pound ground turkey
- 1/2 cup canned pumpkin puree (unsweetened)
- 1/2 cup breadcrumbs
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, finely chopped
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 2 tablespoons olive oil (for browning)
Instructions
- In a large mixing bowl, combine the ground turkey, pumpkin puree, breadcrumbs, beaten egg, minced garlic, sage, onion powder, salt, pepper, and nutmeg.
- Use your hands or a large spoon to mix the ingredients until just combined. Be careful not to overmix, as this can make the meatballs tough.
- Scoop about two tablespoons of the mixture at a time and roll it between your palms to form a ball. You should get about 16 to 20 meatballs.
- Heat the olive oil in a large skillet over medium heat.
- Place the meatballs in the skillet, leaving space between them. You may need to work in batches.
- Cook the meatballs for about 8 to 10 minutes, turning them frequently so they brown evenly on all sides.
- Ensure the meatballs reach an internal temperature of 165°F (74°C) using a meat thermometer.
- Remove the meatballs from the pan and let them rest for a few minutes before serving.
- Cook Time: Not specified