Description
These Roasted Keto Pumpkin Meatballs offer a cozy, autumnal twist on a classic comfort dish. By swapping traditional breadcrumbs for fresh, shredded pumpkin, we create a moisture-rich, nutrient-dense meatball that is both grain-free and strictly keto-friendly. Roasted alongside fresh pumpkin chunks and aromatic rosemary, this one-pan dinner is simple to make, incredibly satisfying, and perfect for busy weeknights when you want something healthy but truly indulgent.
Ingredients
500g ground beef or turkey
1/2 cup onion, finely diced
2 garlic cloves, minced
1/4 medium-size pumpkin, shredded
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
Additional fresh pumpkin cut into cubes for roasting
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the ground meat, shredded pumpkin, onion, garlic, rosemary, salt, and pepper.
Mix the ingredients thoroughly and shape the meat into uniform meatballs.
Arrange the meatballs on a large roasting pan along with the extra pumpkin cubes.
Drizzle the ingredients with olive oil and scatter a few extra rosemary sprigs on top.
Roast in the preheated oven for 25 to 30 minutes, or until the meatballs are browned and fully cooked through.
Remove from the oven and serve immediately.
Notes
Ensure the shredded pumpkin is patted dry if it contains too much moisture to maintain the structural integrity of the meatballs. You can substitute fresh pumpkin with sugar-free canned pumpkin puree if needed, ensuring you adjust the binding as necessary. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg