Juicy, lightly spicy turkey meatballs with pumpkin mixed right in, served with pasta in a creamy, dairy-free harissa pumpkin sauce. This easy dinner is ready in about 30 minutes, and you can add olive eyes for a Halloween spin!
Ingredients
For the meatballs
- 1 lb ground turkey, 93% lean
- 2 tsp harissa
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup pure pumpkin puree
- 1/4 cup almond meal
- 1 tbsp chopped cilantro
- 3 tbsp olive oil for sautéing
- Optional: 3 olives with pimento, sliced, for Halloween “eyeballs”
For the harissa pumpkin sauce and pasta
- 3 tsp pure pumpkin puree
- 3 tsp coconut milk
- 1 tsp harissa
- Salt and pepper to taste
- Pasta of your choice (enough for 3 servings) boiled according to package directions
Instructions
Make the Turkey Meatballs
- In a large bowl, combine the turkey, harissa, salt, pepper, pumpkin, almond meal, and chopped cilantro. Mix well with your hands until everything is evenly combined.
- Form spoonfuls of the mixture into balls. If you’re making the Halloween version, press an olive slice into each one.
- Heat the olive oil in a large skillet over medium-low heat. Add the meatballs, cover, and sauté for 3 minutes. Flip them and sauté, covered, for another 4 minutes.
- Take the skillet off the heat and let the meatballs sit, covered, for 10 minutes. This finishes the cooking gently and keeps them juicy.
Make the Harissa Pumpkin Sauce and Pasta
- Boil the pasta in water over medium heat while the meatballs rest. Reserve just a couple of tablespoons of the pasta water to add to the finished dish.
- While the pasta boils, stir together the pumpkin, coconut milk, and harissa until smooth. If the coconut milk is very thick, microwave this mixture for 20-30 seconds to thin it. Then add a pinch of salt and pepper and taste it. If needed, add a couple more pinches more of salt, and pepper and stir well.
- Reserve a couple of spoonfuls of the pasta sauce and mix the rest with the warm pasta; add the meatballs and the reserved pasta water. Drizzle a little more sauce on top and garnish with a bit of cilantro.
Video
Notes
- Check the temperature. Turkey is safe at an internal temperature of 165°Fahrenheit. If you’re unsure, cut one open or use a thermometer.
- Don’t skip the rest. It makes a real difference to how juicy they are.
- Adjust the heat. Start with 2 tsp harissa in the meatballs and add more to the sauce if you like spice. Brands vary a lot in heat and flavor.
- Use plain pure pumpkin puree. Pumpkin pie filling is sweetened and spiced, and it will change the flavor.
Nutrition
Calories: 355kcal | Carbohydrates: 18g | Protein: 38g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 83mg | Sodium: 534mg | Potassium: 533mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4027IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg
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