Turkey-Pumpkin-Mushroom Meatballs with Pumpkin-Heirloom Tomato Salsa! (Grain and dairy free!)

MEATBALL MONDAY 🍝! Not your average meatball…GRAIN FREE TURKEY-PUMPKIN-MUSHROOM meatballs! I made some pumpkin turkey meatballs with a pumpkin-heirloom tomato salsa! This weather has been all screwy in Boston…though it’s fall, it’s 80 degrees and humid out there! So I decided to make a little blend of summer and fall for lunch today 😍They are soooooo yummy. They have hints of cinnamon, sage, garlic and basil….trust me you want to try this! Takes no time at all to make it! Put these over some arugula, spiralized zucchini, mandolined orange peppers, sautéed mushrooms and roasted kabocha squash with some fried fresh sage (in @nutiva coconut oil) for garnish (I love fried sage!). 
Meatballs:

  • 1 pound ground turkey
  • 1 egg or 3 whites
  • 1 1/2 cups mushroom finely chopped 
  • 1 clove garlic minced 
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp cinnamon 
  • 1/2 tsp nutmeg
  • 1 cup pumpkin puree
  • 1/2 tsp ginger
  • 1 tbls chopped sage
  • Couple dashes @nunaturals monk fruit or 2 tsp coconut sugar 

Preheat oven to 400. Mix together all ingredients. Form into balls and bake on parchment paper for about 15 minutes!

Salsa:

  • 2-3 cups chopped heirloom tomato
  • 1 cup pumpkin purée 
  • 1 1/2 tablespoons chopped sage
  • 1 tablespoon chopped basil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 clove garlic 
  • 1 tsp cinnamon
  • 1 tablespoon olive oil

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