Pumpkin Chicken Meatballs
These easy pumpkin chicken meatballs are tender, flavorful and made without eggs or breadcrumbs. A high-protein, family-friendly fall dinner!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 meatballs
- Category: Dinner, Gluten free
Ingredients
- 1 lb ground chicken breast
- ½ cup pumpkin puree
- ⅓ cup finely grated Parmesan cheese (may omit for dairy free)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried or fresh sage
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon dried thyme
- Small pinch nutmeg
- Optional pinch of red pepper flakes
- For serving: thin spaghetti, spaghetti squash, marinara sauce
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Add all ingredients to a large bowl. Gently mix until just combined—avoid overworking the chicken.
- Scoop into approximately 1½-inch meatballs and arrange on the baking sheet. You should make about 16 balls.
- Bake for approximately 15 minutes, or until the centers reach 165°F.
- Let rest for 3–5 minutes before serving.
Find it online: https://chelseyamernutrition.com/pumpkin-chicken-meatballs/