Pumpkin Spice Meatballs and Pumpkin Dip with Chef Sharliena Berry
Chef Sharliena Berry shows us many non-traditional ways you can enjoy pumpkin this fall season.
Pumpkin Spice Meatballs
1 lb. of ground turkey
½ Cup of boxed turkey stuffing crushed (uncooked)
¼ Cup of canned pumpkin
¼ Cup of dried cranberries
½ Small red onion
1 Stalk of celery
½ Tsp of cinnamon
½ Tsp of garlic powder
1 Tsp of kosher salt
1 Tsp of dry sage
Pinch of Nutmeg (Approximately 1/8 tsp. Optional)
½ Black pepper
Dice small dried cranberries, celery, and onion.
Crush stuffing mix into small pieces using a Ziploc bag and a rolling pin or a food
In a large bowl combine all ingredients until evenly mixed.
Use a small cookie scooper to measure out meatballs.
Roll each meatball in your hand to make them round.
Place meatballs on a baking sheet with non-stick cooking spray.
Preheat oven to 375 bake for 20-25 minutes.
Allow to rest for 1-2 minutes before transferring to tray.
Pumpkin Spice Dip
1 8oz container of whipped cream cheese
1 Cup of canned pumpkin
¼ Cup of chopped green onions
¼ Cup of chopped dried cranberries
1 tsp of cinnamon
½ tsp of salt
1 tsp of Cajun seasoning
1 tsp of sugar
Walnuts chopped (optional)
Combine pumpkin and cream cheese using a hand mixer or blender.
Fold in the remaining ingredients.
Garnish with chopped green onions walnuts and cranberries.
Serve with cracker, chips or vegetables