Go Back

Pumpkin Chicken Meatballs

Tender chicken meatballs baked with pumpkin puree and aromatic spices, perfect for a healthy and flavorful autumn meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 meatballs
Course: Dinner, Main Course
Cuisine: American, Autumn
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground chicken
  • 0.5 cup pumpkin puree canned or fresh
  • 0.5 cup breadcrumbs or almond flour for low-carb
  • 0.25 cup grated Parmesan cheese
  • 1 small onion finely minced
  • 2 cloves garlic minced
  • 1 large egg
  • 1 tsp dried thyme
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • to taste salt and black pepper
  • 1–2 tbsp olive oil for greasing baking sheet
Optional Glaze or Sauce
  • 0.5 cup tomato sauce or marinara
  • 2 tbsp honey or maple syrup
  • 0.5 tsp smoked paprika

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Measuring cups and spoons
  • Spoon or hands for mixing

Method
 

  1. Preheat oven to 400°F (200°C) and lightly grease a baking sheet or line with parchment paper.
  2. In a large bowl, combine ground chicken, pumpkin puree, breadcrumbs, Parmesan, onion, garlic, egg, thyme, cinnamon, nutmeg, salt, and pepper.
  3. Mix gently until fully combined, avoiding overmixing.
  4. Form mixture into 1–1.5 inch meatballs and place evenly on the prepared baking sheet.
  5. Bake for 18–22 minutes, until meatballs are cooked through and slightly golden.
  6. Optional: Prepare glaze by combining tomato sauce, honey or maple syrup, and smoked paprika in a small saucepan over low heat. Simmer 3–5 minutes.
  7. Drizzle baked meatballs with glaze or serve on the side. Garnish with fresh parsley if desired.
  8. Serve hot and enjoy.

Notes

Meatballs can be stored in the fridge for up to 4 days or frozen for up to 3 months.