As the days get shorter and the weather cooler, nothing hits the spot quite like a hearty, comforting meal. If you’re on the hunt for a dish that’s both nourishing and full of flavor, look no further than these Pumpkin Turkey Meatballs with Sage Yogurt Dip. This recipe marries the savory richness of ground turkey with the subtle sweetness of pumpkin, all complemented by a creamy sage-infused yogurt dip. It’s a dish that’s not only delicious but also packed with nutrients—perfect for any day of the week.
Why You’ll Love This Recipe
- Nutritious and Flavorful: These meatballs blend extra-lean turkey with pumpkin puree, offering a lean protein source while adding a boost of fiber and vitamins.
- Quick and Easy: With just 15 minutes of prep and a straightforward cooking process, this recipe is perfect for busy weeknights or a relaxing weekend meal.
- Versatile: Serve these meatballs as a main course, an appetizer, or even as part of a meal prep plan.
Here are the Main Ingredients you will Need:
Step-by-Step Instructions:
For the Meatballs:
In a large bowl, combine the ground turkey, pumpkin puree, panko bread crumbs, egg, garlic, onion, dried sage, cinnamon, salt, and black pepper. Mix until well combined.
Shape the mixture into 16 evenly-sized meatballs.
Heat the olive oil in a large skillet over low-medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 12-14 minutes. If the meatballs are browning too quickly on the outside but remaining uncooked in the center, cover the pan with a lid part way through cooking. You may need to do this in batches to avoid overcrowding the skillet.
Please see below note if you prefer to bake in the oven.
For the Sage Yogurt Dip:
In a small bowl, combine the Greek yogurt, fresh sage, lemon juice, garlic powder, salt, and black pepper. Mix until well combined.
Serve the meatballs hot with the sage yogurt dip on the side.
Recipe Notes/Modifications:
- For a hands-off approach, bake the meatballs instead of pan-frying them. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the meatballs on the sheet and bake for 15-18 minutes, or until cooked through.
- You can sub extra lean ground chicken for turkey if you prefer, the macros will be very similar.
- Add a pinch of red pepper flakes or cayenne pepper to the meatball mixture for a touch of heat.
- These meatballs can be made ahead and stored in the refrigerator for up to 4 days. They also freeze well; store them in an airtight container or freezer bag for up to 3 months. Reheat in the oven or microwave before serving.
- Pair these meatballs with roasted vegetables, a side salad, or even over a bed of cauliflower rice for a complete meal. The sage yogurt dip can also be used as a dressing or sauce for other dishes.
- For a gluten-free version, substitute the panko bread crumbs with gluten-free bread crumbs or almond flour. Macros will differ.
- If dairy is a concern, replace the Greek yogurt with a dairy-free yogurt alternative for the dip. Macros will differ.
Other Recipes you may enjoy:
Whether you’re looking for a comforting weeknight dinner or a dish to impress at a gathering, these Pumpkin Turkey Meatballs with Sage Yogurt Dip are sure to satisfy. The combination of tender meatballs and creamy dip makes for a delicious and nutritious meal that’s easy to prepare and even easier to enjoy. Give this recipe a try and indulge in a warm, flavorful dish that’s perfect for the season!
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
Pumpkin Turkey Meatballs with Sage Yogurt Dip
16
Servings15
minutes12
minutes58
kcal1 Meatball (40g/meatball)
27
minutesTo track the Meatballs in My Fitness Pal, search TBB Pumpkin Turkey Meatballs. To track the Sage Yogurt Dip, Track TBB Sage Yogurt Dip
4 Meatballs and 60g of dip is 262 calories: 31.2p/13.8c/9.4f/2 fiber
Keep the screen of your device on
Ingredients
- For the Meatballs
454 g extra lean ground turkey (1 lb)
120 g canned pumpkin puree (1/2 cup, not pumpkin pie filling)
30 g panko bread crumbs (1/4 cup)
1 large egg, beaten
2 cloves garlic, minced
150 g white onion, finely diced (1 small)
1 tsp dried sage
1/2 tsp ground cinnamon
1/2 tsp ground black pepper
1/2 tsp salt
5 g olive oil (1 tsp, for cooking)
- For the Sage Yogurt Dip:
225 g plain Greek yogurt (1 cup)
1 tsp dried sage
5 ml lemon juice (1 tsp)
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp ground black pepper
Directions
- For the Meatballs:
- In a large bowl, combine the ground turkey, pumpkin puree, panko bread crumbs, egg, garlic, onion, dried sage, cinnamon, salt, and black pepper. Mix until well combined.
- Shape the mixture into 16 evenly-sized meatballs.
- Heat the olive oil in a large skillet over low-medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 12-14 minutes. If the meatballs are browning too quickly on the outside but remaining uncooked in the center, cover the pan with a lid part way through cooking. You may need to do this in batches to avoid overcrowding the skillet.
- Please see below note if you prefer to bake in the oven.
- For the Sage Yogurt Dip:
- In a small bowl, combine the Greek yogurt, fresh sage, lemon juice, garlic powder, salt, and black pepper. Mix until well combined.
- Serve the meatballs hot with the sage yogurt dip on the side.
Recipe Notes & Modifications
- For a hands-off approach, bake the meatballs instead of pan-frying them. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the meatballs on the sheet and bake for 15-18 minutes, or until cooked through.
- You can sub extra lean ground chicken for turkey if you prefer, the macros will be very similar.
- Add a pinch of red pepper flakes or cayenne pepper to the meatball mixture for a touch of heat.
- These meatballs can be made ahead and stored in the refrigerator for up to 4 days. They also freeze well; store them in an airtight container or freezer bag for up to 3 months. Reheat in the oven or microwave before serving.
- Pair these meatballs with roasted vegetables, a side salad, or even over a bed of cauliflower rice for a complete meal. The sage yogurt dip can also be used as a dressing or sauce for other dishes.
- For a gluten-free version, substitute the panko bread crumbs with gluten-free bread crumbs or almond flour. Macros will differ.
- If dairy is a concern, replace the Greek yogurt with a dairy-free yogurt alternative for the dip. Macros will differ.
Nutrition Facts
- Serving Size: 40g
- Total number of serves: 16
- Calories: 58kcal
- Carbohydrates: 3g
- Protein: 6.4g
- Fat: 2.4g
- Fiber: 0.5g
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