These keto turkey pumpkin meatballs are a flavorful, low-carb dish perfect for fall or any time you want a hearty meal. The combination of ground turkey and pumpkin puree keeps the meatballs moist and tender, while the aromatic herbs like rosemary, thyme and sage enhance the overall flavor.
Almond flour makes them keto-friendly, gluten-free and adds a subtle nutty taste, making these meatballs suitable for a variety of diets. They are great as a main course, appetizer or meaty snack
These are a quick and easy recipe to make and can be served in a variety of ways. We served ours with a pumpkin alfredo sauce on a bed of cabbage noodles for a hearty dinner.
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Why You Will Love This Recipe
The combination of pumpkin, sage, rosemary, and thyme captures the cozy, warm essence of fall, making them a seasonal favorite.
Packed with lean ground turkey and an egg, these meatballs offer a protein-rich option to keep you full and satisfied.
These meatballs can be prepared in advance and stored in the fridge or freezer, making meal planning effortless and saving you time on busy days.
If you enjoy this recipe, try our dog friendly recipe of turkey pumpkin meatballs for dogs!
Ingredients
This is all you need to make these tasty meatballs.
- Ground Turkey: A lean protein source that’s perfect for low-carb diets. It adds a mild flavor, allowing the herbs and pumpkin to shine through.
- Garlic Powder: Adds a savory, aromatic touch to the meatballs without overpowering the other flavors.
- Rosemary: This herb provides a piney, earthy flavor that complements the mild taste of turkey.
- Thyme: A versatile herb that adds a subtle minty and slightly lemony taste.
- Sage: Sage brings a warm, peppery and slightly woody taste that enhances the fall flavors in the meatballs.
- Pumpkin Puree: Adds moisture and a hint of sweetness while keeping the meatballs low in carbs. We use freshly made but canned pumpkin puree can be used (not pumpkin pie filling!).
- Almond Flour: A low-carb, gluten-free alternative to breadcrumbs, giving the meatballs structure while keeping them keto-friendly.
- Egg: Acts as a binder to hold the meatballs together.
- Salt and Pepper: Essential seasonings that enhance the overall flavor of the meatballs.
How to Make Turkey Pumpkin Meatballs
Ready in under 30 minutes, these gluten-free turkey meatballs are a simple yet tasty recipe.
Mix all the ingredients together.
Form into balls and place on a parchment paper lined baking sheet.
Bake until golden.
Serve and enjoy!
Recipe Tips
- When combining the ingredients, mix just until they're evenly incorporated. Overmixing can make the meatballs tough.
- To get uniform-sized meatballs, use a cookie scoop to portion the mixture. This helps them cook evenly.
- If the meatball mixture feels too soft, refrigerate it for 20-30 minutes before forming the meatballs. This helps them hold their shape better during baking.
- Make sure the meatballs reach an internal temperature of 165°F (74°C) to ensure they are fully cooked.
Storage & Leftovers
Allow the meatballs to cool completely at room temperature before storing. Place the cooled meatballs in an airtight container. Store them in the refrigerator for up to 3-4 days.
To reheat, preheat the oven to 350°F (175°C). Place the meatballs on a baking sheet and heat for 10-15 minutes until warmed through.
Freezing
These meatballs freeze well. After baking, let them cool, then arrange the meatballs in a single layer on a baking sheet and freeze for about 1-2 hours. This prevents them from sticking together.
Once frozen, transfer the meatballs to a freezer-safe bag or airtight container. They can be frozen for up to 3 months.
To defrost, let them thaw in the fridge for 8-12 hours or overnight. This slow thawing method keeps the texture and flavor intact. Reheat in the oven, air fryer or microwave.
More Low Carb Ground Turkey Recipes
Enjoy ground turkey in these other low carb recipes:
Turkey Pumpkin Meatballs
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Ingredients
- 1 lb ground turkey
- ½ cup pumpkin puree fresh or canned
- 1 cup almond flour
- 1 large egg, beaten
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground turkey, garlic powder, rosemary, thyme, sage, pumpkin puree, almond flour, egg, salt and pepper. Mix well until all ingredients are evenly incorporated.
- Using a cookie scoop, form the mixture into meatballs, about 1-1.5 inches in diameter, and place them on the prepared baking sheet.
- Bake for 15-18 minutes, or until the meatballs are cooked through and lightly browned on the outside.
- Bake for 20-25 minutes, or until the meatballs are cooked through and lightly browned on the outside.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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