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- 1 lb ground turkey - 1 cup canned pumpkin puree - 1/2 cup breadcrumbs (preferably whole wheat) - 1/4 cup grated Parmesan cheese - 1 egg, beaten - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon ground cumin - 1 teaspoon onion powder - Salt and pepper to taste - 1 jar (24 oz) marinara sauce - Fresh parsley, chopped (for garnish) To make these meatballs, you will need a few simple tools: - Large mixing bowl - Measuring cups and spoons - Mixing spoon or fork - Slow cooker - Non-stick cooking spray - Baking sheet (optional for shaping) You can get creative with your meatballs by adding these ingredients: - Chopped spinach or kale for extra greens - Red pepper flakes for some heat - Different herbs like basil or thyme for flavor - Cheese like mozzarella for a cheesy twist Start by gathering your ingredients. You will need ground turkey, canned pumpkin, breadcrumbs, Parmesan cheese, an egg, garlic, herbs, salt, and pepper. In a big bowl, mix the ground turkey and pumpkin puree first. Then, add the breadcrumbs and Parmesan cheese for flavor. Next, pour in the beaten egg for binding. Add the minced garlic, oregano, cumin, onion powder, salt, and pepper. Use your hands or a fork to blend everything well. Make sure all parts are combined, so every meatball tastes great. Now it's time to shape the mixture into meatballs. Take a small amount of the mixture and roll it in your hands. Aim for meatballs about 1.5 inches wide. This size cooks evenly and is easy to eat. Place the meatballs on a clean plate as you shape them. You can keep your hands slightly wet to help prevent sticking. If you want, you can add extra Parmesan on top for more taste. Before cooking, lightly spray the slow cooker with non-stick spray. This step helps prevent the meatballs from sticking. Place the meatballs in a single layer in the slow cooker. Make sure they fit well without crowding. Now, pour the marinara sauce over the meatballs, covering them mostly. The sauce adds moisture and flavor. Cover the slow cooker and set it on low for 6-7 hours, or high for 3-4 hours. Check that the meatballs reach an internal temperature of 165°F to ensure they are cooked through. Once done, gently stir the meatballs in the sauce. This step helps them soak in more flavor. Enjoy a delicious meal! To keep your meatballs moist, use canned pumpkin puree. The pumpkin adds moisture and flavor. Avoid overmixing the meatball mixture. This can make them tough. Instead, mix just until it's blended. Also, don’t skip the egg. It helps bind the ingredients and adds moisture. Taste is key. Start with the basic seasoning in the recipe. You can add more garlic or spices if you like. If you want it spicier, try red pepper flakes. For a herby flavor, mix in fresh herbs like basil or thyme. Always taste the raw mixture before cooking. This way, you can adjust to your liking. Serve these meatballs with a side of pasta or rice. They also work well in a sub sandwich. Top with extra marinara sauce and some cheese for a tasty twist. Pair with a simple salad for a fresh crunch. Don't forget to sprinkle fresh parsley on top for color and flavor! {{image_2}} You can swap ground turkey for other meats. Ground chicken works well and has a mild taste. If you want something richer, use ground beef or pork. These meats add flavor but also more fat. For a lighter option, consider ground chicken or turkey sausage. Each choice offers a unique taste. To make this recipe gluten-free, substitute regular breadcrumbs. Use gluten-free breadcrumbs or crushed gluten-free crackers. You can even use oats as a binder. Just blend them finely before mixing. This way, you keep the texture while making it safe for gluten-sensitive eaters. Adding vegetables makes these meatballs even better. You can mix in finely chopped spinach or zucchini. These add vitamins and moisture. Carrots or bell peppers are also great choices. Just make sure to chop them small. This keeps the meatballs from falling apart. Experiment with your favorite veggies for extra flavor! After enjoying your slow cooker pumpkin turkey meatballs, store any leftovers in the fridge. Place them in an airtight container. They will stay fresh for about 3 to 4 days. Be sure to let the meatballs cool down before sealing the container. This helps keep them moist and tasty. You can freeze meatballs if you want to save them for later. First, let them cool completely. Then, place the meatballs in a single layer on a baking sheet. Freeze them for about an hour until they are firm. After that, transfer the meatballs to a freezer-safe bag or container. They can last up to 3 months in the freezer. When you’re ready to eat, simply thaw them in the fridge overnight. To reheat your meatballs, you have a few options. You can use the microwave, the oven, or the stove. For the microwave, place the meatballs in a bowl and cover them. Heat on high for 1-2 minutes, checking to see if they are warm. If using the oven, preheat it to 350°F. Place the meatballs in a baking dish and cover with foil. Heat for about 15-20 minutes. On the stove, add a splash of marinara sauce to a pan and warm it over low heat. Add the meatballs and stir gently until heated through. Enjoy your meal! Yes, you can use fresh pumpkin. Start by cutting the pumpkin and removing the seeds. Then, roast it until soft. After that, scoop out the flesh and mash it. Use this fresh puree in place of the canned pumpkin. It adds a nice, fresh taste to your meatballs. The best way to check is with a meat thermometer. Insert it into the center of a meatball. It should read 165°F. If you don't have a thermometer, look for the meatballs to be firm and not pink inside. They should have a nice golden brown color on the outside. There are many great sides! Here are a few ideas: - Cooked pasta or zucchini noodles - Rice or quinoa - A fresh green salad - Garlic bread or crusty rolls These options pair well with the rich flavors of the meatballs and sauce. You can mix and match based on your taste! This article covered how to make delicious slow cooker pumpkin turkey meatballs step by step. We explored the best ingredients, tools, and tips to enhance flavor. Customizing with different meats or veggies makes it your own. Remember to store leftovers properly for later enjoyment. Cooking can be easy and fun. Enjoy making these meatballs for your family and friends. You’ll impress everyone with your tasty skills!

Slow Cooker Pumpkin Turkey Meatballs

Savor the flavors of fall with these Slow Cooker Pumpkin Turkey Meatballs! Juicy ground turkey combined with creamy pumpkin puree creates a delicious twist on a classic dish. Packed with savory spices and served in rich marinara sauce, they make an ideal cozy meal. Ready in just a few hours, these meatballs are perfect for weeknight dinners. Click through now to explore this easy and tasty recipe that will surely impress your family!
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Ingredients
  

1 lb ground turkey

1 cup canned pumpkin puree

1/2 cup breadcrumbs (preferably whole wheat)

1/4 cup grated Parmesan cheese

1 egg, beaten

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon onion powder

Salt and pepper to taste

1 jar (24 oz) marinara sauce

Fresh parsley, chopped (for garnish)

Instructions
 

In a large mixing bowl, combine the ground turkey, pumpkin puree, breadcrumbs, grated Parmesan cheese, beaten egg, minced garlic, dried oregano, ground cumin, onion powder, salt, and pepper.

    Mix the ingredients thoroughly using your hands or a fork until well combined.

      Form the mixture into meatballs, about 1.5 inches in diameter.

        Lightly spray the slow cooker with non-stick cooking spray to prevent sticking.

          Place the meatballs in a single layer in the slow cooker.

            Pour the marinara sauce over the meatballs, ensuring they are mostly covered.

              Cover the slow cooker with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the meatballs are cooked through and have reached an internal temperature of 165°F.

                Once cooked, gently stir the meatballs in the sauce before serving.

                  Garnish with chopped fresh parsley for added flavor and color before serving.

                    Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 4-6