Must-Make Keto Pumpkin Meatballs (Our New Favorite Fall Recipe)
Can’t get enough of that yummy pumpkin flavor? 🎃
Fall is just around the corner and like most of you, I’m already craving all things pumpkin. Today I’m sharing with you a delicious low-carb recipe for keto pumpkin meatballs. This savory dinner is sure to be a hit with your family and will give you that delicious pumpkin taste you’ve been craving!
These low carb pumpkin meatballs are packed with flavor and are perfect for meal prepping ahead of time so you can just pop them in the microwave when you’re running short of time. Plus, they’re so hearty and filling that even the biggest appetites will be satisfied, especially when served with mashed cauliflower, squash, or even zoodles.
Here are a couple of recipe tips to keep in mind when making keto pumpkin meatballs:
- These meatballs freeze beautifully, so feel free to double or even triple the batch so you can have some to freeze and have on hand for next time.
- Want to save time? Use pre-crushed pork rind crumbs instead of crushing them yourself. I personally love and recommend the Pork King Good pork rind crumbs.
- Be sure and use pure pumpkin puree and not pumpkin pie filling, which is loaded with sugar!
- This dish would be yummy served on top of spaghetti squash. For the best way to bake a spaghetti squash, be sure to check out this post.
Keto Pumpkin Meatballs
yield: 12 SERVINGS
prep time: 15 MINUTES
cook time: 30 MINUTES
total time: 45 MINUTES
Delicious savory and sweet low carb pumpkin meatballs that are perfect for dinner or as an appetizer!
Ingredients
Meatballs:
- 1 lb. ground turkey
- 1 lb. ground Italian sausage
- 1/4 cup pumpkin puree
- 1 teaspoon basil
- 1/2 to 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 egg
- 2 cups pork rinds, crushed (or buy the pork rind crumbs)
- 1/2 cup parmesan cheese, shredded
Pumpkin Sauce:
- 3 tablespoons butter
- 3 tablespoons brown Swerve
- 1 cup chicken broth
- 3 tablespoon tomato paste
- 1/2 cup pumpkin puree
- 1 tablespoon cinnamon
- 1 teaspoon sage
- 1/2 teaspoon salt
- 3 oz. cream cheese
- 1 cup parmesan cheese, shaved or shredded
Directions
1
To make the meatballs:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2
In a large bowl, add all meatball ingredients together and mix well. I use my hands but you can use a meat chopper if you like.
3
Roll 2-inch size meatballs and place them on a lined baking sheet. This recipe will make 24 meatballs.
4
Bake in a preheated oven for 20 minutes. Once 20 minutes are up, remove from oven and set aside.
5
To make the pumpkin sauce:
In a large cast-iron skillet, melt butter over low-medium heat. Add in brown Swerve and whisk. Whisk in chicken broth, tomato paste, and pumpkin puree. Add in spices and cream cheese. Whisk until the sauce has reached a soft boil.
6
Add meatballs to the sauce and sprinkle shredded parmesan cheese over meatballs.
7
Turn oven to 400 degrees. Place cast-iron skillet in the oven for 10 minutes or until cheese has melted.
8
Serve and enjoy!
Nutrition Information
Yield: 24, Serving Size: 2
Amount Per Serving:
377 Calories | 26 Fat | 7g Total Carbs | 1g Fiber | 1g Sugar Alcohol | 27g Protein | 5g Net Carbs
A keto-friendly meatball recipe enjoyed by all!
I love sharing the low carb recipes I make with non-keto friends and family to see what they think. I let my neighbors try these meatballs, and they had no idea they were keto, and they totally loved them! Even the husband, whose not a pumpkin fan, liked them. Mission accomplished!
My team member, Jenna, gave this recipe a test for me, and here’s what she had to say:
I’m going to make this this afternoon but wondered what good sides would be with it. I have various things on hand including veggies like broccolini and asparagus as well as konjac noodles and rice. Any suggestions? Maybe not in time for today but for future making if it is a good as you say!
Hi there! Great question! These would pair marvellously with some cauliflower mash “potatoes”, zoodles, konjac noodles or even cauliflower rice!! We have an amazing recipe for the cauliflower mash too❤ Enjoy!!
https://hip2keto.com/recipes/easy-keto-cauliflower-mashed-potatoes/
Made this tonight, so good. The sauce is amazing. I made the recipe as is , next time I may try another sausage as I am not always a fan of Italian sausages . I served over cauliflower rice, but want to try spaghetti squash. Thanks again for a great recipe. Hubby says make it again.
You are welcome! I think it would taste great over spaghetti squash!
I don’t like the idea of using Swerve. Can I just omit it? If so, will it alter the nutritional info?
Hi Joe! You don’t have to add it if you are not a fan. Since it has no caloric value it should not really effect the macros. Hope this helps❤
Made this for lunch ,is so delicious!! 😋 thanks for the recipe
I cant find swerve in my hometown, can I use erythritol or monk fruit instead?
Hi Mary! You can use any keto sweetener that works for you. Hope this helpful❤
I followed the instructions precisely and it came out super thick and it tasted super weird. I don’t know what you should do to alter the recipe but it tasted very bland even with the salt and it was a weird consistency and kinda made me grossed out haha. Sorry I cook a lot and wanted to try this out and was disappointed:(
Oh bummer! SO very sorry to hear this, Sammy. We would suggest adding more chicken broth if it was too thick. Also, be sure not to cook the sauce too long. You can bring it to a soft boil just before adding the meatballs. Hoping this might be helpful!
I made this tonight and both my husband and I thought it was absolutely delicious!! Best meatballs ever!! The only thing I did different was I used half the amount of the sweetener and made them smaller.
So happy to hear this was a hit, Susan! Thanks for sharing the adjustments you made! 💞