Pumpkin Zucchini Meatballs

Fall is here and pumpkin is everywhere! Pumpkin is so versatile that I honestly use it all year round. I keep a can in my pantry, if not two! These Pumpkin Zucchini Meatballs are always on the menu around this time of year and are also easy meal prep items. I love taking them to holiday events because they are a great finger food and don’t require a lot of prep time.

Easy Meal Prep Idea!

A great thing about meatballs is they are usually a quick dish. Once everything is chopped, it’s basically a one bowl dish which makes clean up a breeze.

Once you’ve got all your ingredients together, mix everything up until it is well incorporated. The pumpkin in this recipe dish is very suttle and gives the meatballs a nice moisture to them. The zucchini also helps with that and ensures the meatballs aren’t dry. Once you’ve got everything mixed, it’s time to scoop out your meatballs. I like to use a one and half tablespoon scoop for my meatballs. It helps to keep them about the same size and makes portioning them out a breeze. 

I recently started using these non stick mats that fit perfectly on my oven trays. Not only do they make clean up a breeze but they eliminate me having to use any non stick spray or oils. You can easily find them online or your local grocery store. I have even seen them on Groupon lately and also Amazon and my local Walmart.

Once you’ve got them all portioned out, put them in the oven at 400° for 25-30 minutes and you’re all set. I like to serve these Pumpkin Zucchini Meatballs over spaghetti squash, pasta, or make meatball sandwiches out of them. Either way, they’re delicious and a great fall treat!

You can also pair these with a side of Cinnamon Roasted Delicata Squash. This type of squash is only available for a short time during the year so I try to use it as much as possible before it is out of season again. 

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