- 2 eggs
- 1/2 cup canned pumpkin
- 1 Tbsp coconut flour
- 2 fresh jalapenos
- 1/2 cup onion
- 1/2 cup mushrooms
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 1 tsp fennel seeds, crushed
- 1 tsp garlic powder
- 2-3 tsp salt (taste before adding meat)
- 1 tsp black pepper
- 2 lbs ground beef
- Preheat oven to 400°.
- Line a baking sheet with parchment.
- Put all ingredients except the meat in the blender and puree.
- Stir the pumpkin mixture into the ground beef.
- Form meatballs and place on baking sheet.
- Bake for 25-30 minutes, until the meatballs are browned and cooked through.
These Pumpkin-Jalapeno Meatballs are the last word in pumpkin-infused holiday treats!
This recipe makes about 2 lbs of meatballs. I make a double batch or triple batch so I can put fast food in my freezer for busy nights! It takes no time at all to reheat them for a quick, healthy meal.
It’s a budget Paleo recipe!
Pumpkin-Jalapeno Meatballs are gluten free, Paleo, and Whole30 approved—all 3 of those diets can be expensive to maintain if you purchase convenience foods. When you make your meatballs from scratch, you can upgrade to organic and save money on your grocery bill.
I use grass fed, organic ground beef to make my Pumpkin-Jalapeno Meatballs, plus I use organic ingredients, and each batch made with 2 lbs of ground beef costs less than $12. If I can keep the kids from snatching meatballs before dinner, each batch makes enough for us to pig out on meatballs for two meals.
- Main Course: Meatballs (half batch, $6).
- Side dishes: 12 servings of seasonal produce (3 servings per person, 3 different items, $3 or less total).
- Extras: Everyone adds their own favorite sauce (that adds less than $1 total).
- Total for family of four: $10. And you only used half of the meatballs. Freeze the other half, and reheat quickly when you’re too busy to cook. Add whole, fresh produce that you don’t even have to cut (apples, carrots, oranges, etc.) for a second $10 family meal.
If you have more self control than we do when it comes to meatballs, or add starchy sides, you could stretch one batch of meatballs between 4–6 meals.
I don’t do sponsored posts so All Day Mom runs on affiliate links. If you’re shopping Amazon today please consider starting your shopping from one of the links below, your price stays the same! Thank you!
Check Amazon prices for: organic pumpkin, organic coconut flour, organic Italian seasoning, organic cayenne pepper.
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Pumpkin-Jalapeno Meatballs Recipe
No, they don’t taste like pumpkin! Yes, they’re a little spicy! The flavor is out of this world—you can thank my mom for creating this delicious, healthy recipe!
There are tons of healthy ingredients in Pumpkin-Jalapeno Meatballs!
- Pumpkin: Vitamin A
- Jalapenos: Vitamin C, Vitamin A, Capsaicin (cancer-fighting and anti-inflammatory!)
- Mushrooms: Selenium, Vitamin D, Phosphorus
- Eggs: Protein, B vitamins
- Onions: Vitamin C, antioxidant
- Coconut flour: Protein and fiber, plus it’s phytic acid-free—good for your teeth!
- There are about 12 grams of fiber per batch thanks to the pumpkin, coconut flour, onion, mushroom, and jalapenos!
- There are more than 145 grams of protein per batch in this meatballs recipe! The ground beef has a ton of protein, of course, but did you know that coconut flour has 1 gram of protein per teaspoon?
Not only are these Pumpkin-Jalapeno Meatballs gluten free, Paleo, and Whole30 approved, they’re filled with healthy ingredients that can be hard to get into your kids without a struggle. Put fast food in your freezer with this Pumpkin-Jalapeno Meatballs recipe!
