Being that it’s fall and ‘tis the season for pumpkin-everything, I give you mini-pumpkin turkey meatballs with herbed goat cheese. Mini meatballs are the perfect finger food to serve while entertaining. Arrange them on a platter with toothpicks or serve them on mini rolls to make sliders and you have yourself a party.
- 1 lb package of 94% lean ground turkey
- 2 tbsp chopped fresh sage
- 1/2 cup pumpkin puree (I used Libby’s)
- 1/3 cup liquid egg whites
- 1/3 cup plain bread crumbs (could substitute with almond meal to be gluten-free)
- 1/2 tsp nutmeg
- 1/2 tsp Kosher salt
- Dash of garlic powder (optional)
- 1/4 cup herbed goat cheese (~1/2 block) – sold in specialty cheese section of grocery store. (Generic brand is fine; however, I highly recommend Ile de France Chevre -grass-fed goats; amazing, fresh taste and rich texture)
- Preheat oven to 350 degrees F
- Combine all ingredients (except goat cheese) in a large bowl and mix until well combined
- Spoon out ~1 tbsp and roll into a ball in your hand. With your pointer finger, create indentation large enough to fit 1 tsp cheese
- Break off ~1 tsp of goat cheese from the block and stuff it inside indentation
- Seal them up by pushing surrounding meat over cheese and rolling again by hand
- Lightly spray baking sheet with non-stick cooking spray, line meatballs up ~1 inch apart, pop them in the oven and bake for 20 minutes
- Remove from oven and revel in the deliciousness that is now facing you… enjoy!
Makes ~24 mini meatballs; 6 servings of 4 meatballs
Nutrition facts per serving (~4 meatballs)
Calories: 175; Total Fat: 7 gm; Saturated Fat: 2.4 gm; Total Cholesterol: 45 mg; Sodium 210 mg; Carbohydrates: 6 gm; Sugar 1 gm; Protein: 19 gm
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.