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.
Of course I love traditional Italian meatballs, but why not get creative and experiment with different meat, cheeses and seasonings?
Being that it’s fall and ‘Tis the season for pumpkin-everything, I give you, mini pumpkin turkey meatballs with herb goat cheese. These little balls of glory came out fantastic – FULL of flavor and very easy to prepare.
The two stars of the dish (besides the pumpkin, obviously) is the goat cheese and sage. Sage has a very distinct earthy taste, with hints of cedar, lemon and mint. I personally love pairing it with pumpkin and squash, as it really helps round out fall dishes with a warm, aromatic flavor. And then there is the creamy goat cheese that just melts in your mouth as soon as you bite into one of these bad boys.
It was love at first bite…..
Mini Pumpkin Turkey Meatballs with Herb Goat Cheese
Makes ~24 mini meatballs; 6 servings of 4 meatballs
- 1 lb package of 94% lean ground turkey
- 2 tbsp chopped fresh sage
- 1/2 cup pumpkin puree; I use Libby’s
- 1/3 cup liquid egg whites
- 1/3 cup plain bread crumbs (could substitute with almond meal for gluten-free)
- 1/2 tsp nutmeg
- 1/2 tsp Kosher salt
- Dash of garlic powder (optional)
- 1/4 cup herb 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 (as shown below)
- Seal ’em 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… hehe, enjoy!
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