AJ Baucco Coaching

Turkey Pumpkin Meatballs with Butternut Squash Noodles Recipe

Posted by: Angie Dye
September 26, 2019
Category: Dinner
Tags: Gluten Free

Both beans and turkey come together to double the protein and fiber. The subtle sweetness of the brown sugar paired with the cinnamon brings the pumpkin flavor to life. I love the consistency of these meatballs and the butternut squash noodles really dress up this fall-themed meal.


1.5 pounds ground turkey breast
2 cups loosely packed spinach, finely chopped
1 can cannellini beans drained, rinsed and partially mashed
1 cup canned pumpkin puree
1 egg, slightly beaten
2 tablespoons packed brown sugar
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
Marinara sauce
Butternut Squash noodles


1. Preheat oven to 350F and line cookie sheet with parchment paper.
2. Combine all ingredients (except marinara & noodles) into a bowl and form small meatballs.
3. Place meatballs on the parchment-lined cookie sheet and bake in the oven for a total of 45 minutes.
4. When you have 15 minutes left of meatball baking time, heat up the marinara sauce and prep butternut squash noodles. I buy my noodles from the store pre-spiraled then I lay them on a cookie sheet with an olive oil drizzle and cook them for 10-15 minutes.
5. Assemble plates with the squash noodles, marinara sauce and a few meatballs.
6. Top with fresh mozzarella or parmesan cheese to enjoy.

Recipe submitted by Katie Seaton, Carpe Diem Nutrition Intern

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