Pumpkin Chicken Meatballs

These easy Pumpkin Chicken Meatballs are tender, flavorful and made without eggs or breadcrumbs. A high-protein, family-friendly fall dinner!

Nut Free, Egg Free, Gluten Free

These easy Pumpkin Chicken Meatballs are a cozy fall dinner made with simple, wholesome ingredients. Instead of traditional breadcrumbs or eggs, pumpkin purée adds moisture and helps create tender, flavorful meatballs that the whole family can enjoy.

And don’t worry—they don’t taste like pumpkin pie! Parmesan, garlic, sage, and Italian seasonings give these meatballs plenty of savory flavor, while pumpkin adds subtle sweetness and keeps the chicken breast from drying out.

They’re perfect for a quick weeknight dinner, meal prep, or adding a little fall twist to your usual meatball night.

You’ll Love These Pumpkin Chicken Meatballs Because They’re…

• Incredibly moist. Ground turkey can dry out easily, which is why I opt for chicken breast, but pumpkin purée adds moisture to help keep these meatballs tender and juicy.
• Made without breadcrumbs or eggs, making them naturally gluten free and egg-free. Pumpkin purée helps add moisture and cohesion to the meatball mixture, while Parmesan adds flavor and some structure.
• Packed with protein. Chicken and Parmesan cheese make these meatballs an easy way to add protein to a family-friendly meal.
• Perfect for fall with pumpkin, sage, garlic, and Parmesan to create a cozy combination without making the meatballs taste overly pumpkin-y.
• Meal-prep friendly. Make a batch ahead of time and keep them in the refrigerator for quick lunches and dinners throughout the week.
• Freezer friendly. Double the recipe and freeze half so you have an easy protein option waiting for a busy night.

Ingredients Used to Make Pumpkin Chicken Meatballs

You’ll need just 8 ingredients to make these moist pumpkin meatballs, including…

1. Ground chicken breast is the protein of choice here because it’s a lean option that’s not as dry as ground turkey.
2. Pumpkin puree adds moisture to the turkey and helps the ingredients come together without using eggs or breadcrumbs. It also adds fiber and beta-carotene, a carotenoid that the body can convert into vitamin A. Make sure you’re buying 100% pure pumpkin purée, not pumpkin pie filling, which contains added sugar and spices.
3. Parmesan cheese adds salty, savory flavor while also helping give the meatballs a little more structure. Finely grated Parmesan works best because it distributes evenly throughout the meat mixture. You can make these dairy free by omitting the cheese or swapping in nutritional yeast for some cheesy flavor.
4. Fresh garlic add tons of flavor without requiring a long ingredient list. If you don’t have fresh garlic, you can substitute approximately ½ teaspoon garlic powder.
5. Italian seasonings, like dried oregano and thyme, add an additional layer of flavor, but also makes these meatballs versatile enough to pair with pasta, vegetables, or your favorite sauce.
6. Sage and pumpkin are a classic fall combination that lends these meatballs a warm, savory flavor.
7. Nutmeg pairs well in savory dishes with pumpkin.

Optional Ingredients You Can Use

1. Red pepper flakes adds a little heat that balances the subtle sweetness of the pumpkin. If you have kids, I’d omit this and sprinkle it on top at the end.
2. Spaghetti squash is such a fun veggie to pair with this pasta dinner. It’s full of vitamins and minerals, plus fiber too.
3. Thin spaghetti mixes really well with spaghetti squash, since they have a similar diameter.
4. Marinara sauce from a jar is perfectly A OK here! Use this shortcut to mix everything together.

Kitchen Tools Needed to Make Pumpkin Meatballs

One of the best things about this recipe is that you don’t need any fancy kitchen equipment.

You’ll need:

• Large mixing bowl
• Measuring cups and spoons
• Chef’s knife
• Cookie scoop
• Large baking sheet
• Parchment paper
• Meat thermometer

How to Make Pumpkin Meatballs

Step 1: Preheat the Oven

Preheat your oven to 400°F. Line a large baking sheet with parchment paper.

Step 2: Make the Meatball Mixture

Add the ground chicken, pumpkin purée, Parmesan, garlic, dried oregano, sage, salt, black pepper, thyme, nutmeg, and optional red pepper flakes to a large mixing bowl.

Use clean hands or a fork to gently combine everything until the ingredients are evenly distributed.

Don’t overmix! Overworking ground chicken can result in tougher, denser meatballs.

Step 3: Form the Meatballs

Scoop the mixture into approximately 1½-inch meatballs and place them on your prepared baking sheet.

The pumpkin makes this mixture softer and stickier than traditional meatballs, so don’t worry if they’re not perfectly round. Slightly wetting your hands can make them easier to shape.

You should get approximately 16 meatballs, depending on their size.

Step 4: Bake

Bake the pumpkin meatballs for approximately 15 minutes, or until they’re cooked through and reach an internal temperature of 165°F.

Cooking time will vary slightly depending on the size of your meatballs.

Step 5: Serve

Let the meatballs rest for a few minutes before serving.

Serve them with your favorite pasta and marinara, pair them with roasted vegetables and potatoes, tuck them into a meatball sandwich, or make a cozy fall grain bowl.

You could even lean into the pumpkin theme and serve them over pasta with a creamy pumpkin Parmesan sauce (helloooo Trader Joe’s).

Recipe Tips to Make the Best Pumpkin Meatballs

• Don’t add too much pumpkin! More isn’t necessarily better here. Too much pumpkin can make the meatballs overly soft and difficult to shape.
• Use ground chicken.
• Don’t overmix the meat. Mix just until everything comes together for the most tender texture.
• Use a cookie scoop. It keeps the meatballs similar in size so they’ll finish cooking at approximately the same time.
• Make them in advance. Prepare the meatballs and refrigerate them until you’re ready to bake, or cook a batch ahead of time for easy meals throughout the week.

What to Serve With Pumpkin Chicken Meatballs

Turn these meatballs into a balanced meal by pairing them with a source of carbohydrates and plenty of vegetables.

Try serving them with (whole-wheat) pasta and roasted broccoli, quinoa and Brussels sprouts, mashed potatoes and green beans, or a simple pasta tossed with spinach and a creamy pumpkin sauce.

My personal favorite, as pictured, has these super moist meatballs with spaghetti squash and thin spaghetti smothered in my favorite jarred marinara for a dinner I know my kids will enjoy!

For an even easier busy-weeknight option, add the meatballs, a microwavable whole grain, and frozen vegetables to your plate. Dinner doesn’t have to be complicated to be satisfying, balanced, and delicious.

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Other Meatball Recipes You’ll LOVE:

• Lentil & Eggplant “Meatballs”
• Spinach and Feta Turkey Meatballs
• Mushroom Chicken Meatballs

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