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Pumpkin Tomato Basil Meatballs are a cozy, flavorful, and healthy fall dinner everyone will love!! Juicy turkey meatballs simmer in a creamy pumpkin tomato sauce with fresh basil, creating a savory pumpkin recipe that is perfect for weeknights or meal prep. These easy meatballs can be made in the Instant Pot or on the stovetop, making dinner simple and family-friendly.
Why You’ll Love These Pumpkin Meatballs
Pumpkin is not just for sweet treats. Savory pumpkin recipes are a fun, nutrient-packed way to celebrate fall!! As a nutritionist, I love adding pumpkin to meals because it is full of fiber, antioxidants, and vitamin A, supporting immunity and overall health. One of my favorite ways to enjoy it is in this Creamy Pumpkin Sausage Gnocchi Bake (with Cottage Cheese). It is a cozy, flavorful, and easy dinner that’s perfect for fall!
These meatballs are juicy, flavorful, and slightly sweet from the pumpkin but not overwhelmingly so. They are perfect for family dinners or meal prep, and picky eaters often love them too!!
If you enjoy pumpkin in savory dishes, you might also love my Pumpkin Chicken and Chorizo Chili or Pumpkin Seed Pesto Butternut Squash Gnocchi. Both are healthy, comforting fall dinners packed with flavor.
Ingredients and Meatball Options
You can use your favorite ground meat. I used a mix of turkey and sausage for extra flavor, but ground beef, chicken, or pork work well too. These meatballs are hearty and this recipe makes about 45, so you will have plenty of leftovers for lunches or freezer meals.
The pumpkin taste is subtle but adds richness to the sauce, making it perfect for those looking for healthy fall dinner ideas.
How to Make Pumpkin Tomato Basil Meatballs
- Bake the Meatballs: Combine ground meat, seasonings, and form into small balls. Bake on a sheet pan until golden and cooked through.
- Prepare the Pumpkin Tomato Sauce: In a skillet, sauté garlic and onions until fragrant. Add crushed tomatoes, pumpkin puree, and fresh basil, then simmer.
- Combine: Gently fold in the baked meatballs and let everything simmer together. The flavors deepen as it sits and it often tastes even better the next day!!
Instant Pot Option: Skip baking and cook meatballs directly in the sauce for a one-pot meal. Simply layer meatballs over the sauce and use the sauté and pressure cook settings.
Serving Ideas for a Healthy Fall Dinner
- Serve over spaghetti, zucchini noodles, or spaghetti squash for a lighter, veggie-packed option.
- Pair with roasted vegetables or a side salad for extra nutrients.
Meal Prep and Storage
This recipe is perfect for meal prep! Store leftovers in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently on the stove or microwave for a quick, wholesome lunch or dinner.
Enjoy these Pumpkin Tomato Basil Meatballs for a hearty, family-friendly, and nutrient-packed fall dinner!! They are a simple way to make savory pumpkin recipes a part of your weeknight meals.
Pumpkin Tomato Basil Meatballs
Ingredients
- 12 oz ground turkey
- 12 oz ground pork sausage
- 1 tsp garlic powder
- 2 tsp dried basil
- 2 tsp dried sage
- 3/4 cup almond flour
- 1 egg
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 1/2 large white onion, chopped
- 1 15 oz can pumpkin puree
- 1 28 oz can whole tomatoes*
- 1/4 cup red wine vinegar
- 2 tbsp tomato paste
- 1 tsp salt + more to taste
- Salt to taste
- 1/2 cup chopped fresh basil
Instructions
- For the Stovetop:
- Preheat your oven to 375 degrees.
- Make your meat balls. Combine meat with garlic powder, basil, sage, and almond flour. Mix until all ingredients are incorporated. Whisk the egg, and add to mixture. Roll into 1-2 inch balls and place on a large roasting pan. Bake for approximately 22-25 mins, or until meatballs are cooked through. Set aside to cool.
- Meanwhile, make your sauce. Heat a large skillet to medium high heat. Coat the pan with olive oil and add the onion. After a few minutes, add the garlic. Cook for an additional 2-3 minutes until fragrant. Add the canned tomatoes and pumpkin. Mix well and reduce heat to medium low once the sauce begins to bubble. Slowly add in vinegar and salt. Simmer for at least 15-20 minutes. Add the meatballs once cooked. Let cook with the meatballs for an additional 15 minutes.
- Top with fresh basil to serve over noodles, zoodles, or spaghetti squash.
- For the Instant Pot:
- Preheat your oven to broil.
- Make your meat balls. Combine meat with garlic powder, basil, sage, and almond flour. Mix until all ingredients are incorporated. Whisk the egg, and add to mixture. Roll into 1-2 inch balls and place on a large roasting pan. Place in oven and broil for just a few minutes until golden brown (will not be cooked all the way).
- Now set your Instant Pot to saute. Add in oil to coat the pot, then place onion in the pot. Saute for 2-3 minutes until fragrant, add garlic and saute another minute.
- Now add canned tomatoes, pumpkin, vinegar, salt, and tomato paste. Place meatballs in the sauce mixture. Press cancel.
- Now secure the lid, and select the manual function. Cook on high pressure for 7 minutes. Use a natural release for 15 minutes. Release any remaining steam, then remove the lid.
- Top with fresh basil to serve over noodles, zucchini noodles, or spaghetti squash.
I used everything in this recipe except the ground sausage and it still turned out amazing!
I used roasted garlic, red pepper seasoning instead of garlic and a smaller amount of balsamic vinegar instead of red wine vinegar and, again, it still turned out amazing!
The kids had it with bowtie and myself, spaghetti squash and we all loved it!
So if we’re not using insta pot, do we need tomato paste?
Finally, I have found a site that I can’t get enough of.
Absolutely undeniably delicious! Five stars to you Amy. Thanks Judy for your input. I assumed “cup” but wanted to be sure.. I didn’t have almond flour so I bravely substituted with Quick Minute Oatmeal and I used my favourite pasta, Capellini,, as I’ve never met a zoodle or care for squashed spaghetti..
Gerry
From beautiful Niagara-On-The-Lake Canada.
Thank you, Gerry!! And now I understand what you were asking me, duh!! Sorry, and glad we cleared the confusion 🙂 Hope you’re enjoying some beautiful weather up in Niagara!
What is the portion of these two items in this recipe:
3/4 Almond Flour
1/4 red wine vinegar
I have two pumpkins I want to use so I’ve been looking for recipes other then pies. I am an amateur in the kitchen!
Hi Gerry, not sure I understand your question. Are you not sure where to find these ingredients, or how else can I help you? Glad you stopped by to try the meatballs!
Your recipe omits what 3/4 and 1/4 is. I am assuming it is cup and that is what I put in my recipe. We found it to be very tasty. Thanks for posting.
Yes, you were right, a cup. I will change correct it. Thanks, Judy!
These came out so good, Amy! We ate them stuffed in a delicata squash. Thanks for the great recipe!