Pumpkin chicken meatballs made a great low carb dish full of the flavours of the Fall.
This pumpkin chicken meatballs recipe was created when I opened the fridge, looked at a chunk of pumpkin and the minced chicken and thought balls. I decided to throw them together and see what the Chief Taster thought. I used sage as the flavouring as that goes well with the pumpkin. The Chief Taster enjoyed these with no complaints and is now hankering for some more chicken.
You could serve these with a simply butter and sage sauce. Or with some zucchini noodles. Sprinkled with Parmesan cheese? Perhaps as an appetizer or snack? They are best served freshly made though but can be prepared before you want to bake them.
These are also pet friendly. The dogs enjoyed a few before being baked and then a few warm ones. There were plenty to go round and the Chief Taster was not going to eat all 18 balls in one go. All of the ingredients are safe for dogs, and they deserved a treat as they had been well behaved that day. Unlike today when they decided to roll up a rug and chew a hole into it. I was out for 2 hours! No treats today. If they combine forces with the cats, it’s all over for me!
This pumpkin chicken meatball recipe is low in carbs, gluten free and Paleo so munch away! It’s such a simple recipe to make and probably why I like making balls. Throw a few ingredients together, make ball shapes, bake and voila! As I was mixing this I was wondering about putting this into a bread tin and baking it as a loaf as I think it would work. Perhaps next time, or when I have a loaf tin (still waiting for my shipment. Probably better off buying another loaf tin).
I tried a vegetarian version replacing the chicken with mozzarella cheese. The balls fell apart during cooking and although tasted nice, will not be gracing this blog until I get the recipe right. Parmesan cheese would probably hold them together. Still, was a delicious combination of cheese and pumpkin.
So if your chicken meatballs need a boost or something different, add some pumpkin! Colourful, not too overpowering and nutritious! The dogs and husband were truly spoilt!
- 1 cup (123g) pumpkin puree (not the pie filling!)
- 1 ½ cups (210g) minced chicken
- 3 tablespoons coconut flour
- 3 tablespoons chopped fresh sage
- Mix the pumpkin and chicken together.
- Add the sage and coconut flour to blend to a dough like mixture.
- Cover and put in the fridge for 30 minutes
- Preheat the oven to 190C/375F degrees
- Shape balls out of the mixture and place on a parchment paper lined baking tray.
- Bake for 25-30 minutes.
- Eat and enjoy!
- Makes 18 Balls
- Nutritional Info per ball – 24 Calories, 0g Fat, 3g Protein, 1.7g Total Carbs, 0.9g Fibre, 0.8g Net Carb