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5 from 1 vote

Pumpkin Spice Meatballs with Orange & Ginger Cranberry Sauce

These bite-sized meatballs are packed with the flavors of fall and are the perfect addition to your holiday table.
Course: Appetizer
Cuisine: American
Servings: 8 -10 (30 meatballs)
Calories: 46kcal

Ingredients

Pumpkin Spice Meatballs:

  • 2 tablespoons olive oil, divided use
  • ¾ cup finely chopped yellow onion
  • 2 tablespoons siggi’s Pumpkin & Spice 2% Skyr
  • ¼ cup reduced fat milk
  • 2 ounces whole wheat bread (about 2 slices)
  • 1 package (1.2 pounds) 93% lean ground turkey
  • ¼ cup canned 100% pumpkin puree
  • 1 large egg
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • teaspoon cinnamon
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon black pepper

Orange & Ginger Cranberry Sauce:

  • 1 cup whole cranberries (fresh or frozen)
  • 2 tablespoons orange juice
  • 2 tablespoons water
  • 2 teaspoons honey
  • 1 (150 g) siggi’s Orange & Ginger 0% Skyrcontainer

Instructions

  • Preheat oven to 375°F. Line two baking sheets with parchment paper or nonstick silicone baking mats.
  • Heat ½ tablespoon olive oil in a medium skillet over medium heat. Add the onion and sauté until softened and translucent, 5-6 minutes. Cool.
  • Mix the siggi’s Pumpkin & Spice 2% Skyr and milk together in a bowl. Tear the bread into pieces and add it to the bowl, pushing it down so that it is soaked with the liquid.
  • Place the ground turkey in a large bowl and add the pumpkin puree, egg, allspice, nutmeg, cinnamon, salt and pepper. Add the cooled onion and the bread/yogurt mixture to the bowl. Mix everything together with clean hands until well incorporated.
  • Form the mixture into small meatballs about 1 ½ tablespoons each and place them on the prepared baking sheets. Brush the meatballs with the remaining 1 ½ tablespoons olive oil. Bake in the oven for 15 minutes. Turn the broiler on and place the baking sheets on the highest shelf in the oven just under the heat source. Broil 4-6 minutes until meatballs are lightly browned. Let meatballs cool slightly and serve with Orange & Ginger Cranberry Sauce.
  • To make the Orange & Ginger Cranberry Sauce, place the cranberries, orange juice and water together in a small saucepan. Bring to a boil then reduce to a low simmer. Simmer 12-15 minutes until cranberries have burst and a thick sauce forms. Mash the cranberries with a spoon as they cook. Stir in the honey. Let the cranberry sauce cool and then swirl it together with the siggi"s Orange & Ginger 0% Skyr in a bowl. Serve sauce with the meatballs.

Notes

Orange & Ginger Cranberry Sauce (1 tablespoon): Calories 12; Fat 0g (Sat 0g); Protein 0.9g; Carb 2.4g; Sugars 1.7g; Fiber 0.3g; Sodium 3mg

Nutrition

Serving: 0g | Calories: 46kcal | Carbohydrates: 1.6g | Protein: 4.1g | Fat: 2.5g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 122mg | Potassium: 0mg | Fiber: 0.3g | Sugar: 0.6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg