Save to Pinterest Juicy turkey meatballs are simmered in a creamy, aromatic pumpkin sage sauce, capturing the essence of fall. Serve over pasta, mashed potatoes, or polenta for the ultimate comfort meal.
I enjoy making these turkey meatballs in the cooler months when the pumpkin sauce fills the kitchen with a warm, inviting aroma that always reminds me of cozy family dinners.
Ingredients
- For the Meatballs: 1.5 lbs (680 g) ground turkey (preferably 93% lean), 1/2 cup (30 g) panko breadcrumbs, 1/4 cup (25 g) grated Parmesan cheese, 1 large egg lightly beaten, 1/4 cup (35 g) finely chopped yellow onion, 2 cloves garlic minced, 1 tablespoon chopped fresh sage, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon olive oil (for browning)
- For the Pumpkin Sage Sauce: 1 tablespoon olive oil, 1 small yellow onion finely chopped, 2 cloves garlic minced, 1 (15 oz / 425 g) can pumpkin puree (not pumpkin pie filling), 1 cup (240 ml) chicken broth, 1/2 cup (120 ml) heavy cream, 1/4 cup (25 g) grated Parmesan cheese, 2 tablespoons chopped fresh sage, 1 teaspoon dried thyme, 1/4 teaspoon ground nutmeg, Salt and pepper to taste
- For Serving and Garnish: Fresh sage leaves, Grated Parmesan cheese, Red pepper flakes (optional)
Instructions
- Prepare the Meatballs:
- In a large bowl gently combine ground turkey, panko breadcrumbs, Parmesan, egg, onion, garlic, sage, thyme, salt, and pepper. Mix until just combined do not overwork.
- Form the Meatballs:
- Shape the mixture into about 24 meatballs (1-inch diameter). Place on a parchment-lined plate or baking sheet.
- Brown the Meatballs:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning to brown all sides, about 2–3 minutes per side. Remove and set aside.
- Sauté Aromatics:
- In the same skillet add 1 tablespoon olive oil. Sauté chopped onion over medium heat until soft, about 5 minutes. Add garlic cook for 1 minute until fragrant.
- Make the Sauce:
- Stir in pumpkin puree and chicken broth. Bring to a simmer and cook 5 minutes, stirring occasionally.
- Add Cream and Seasonings:
- Lower heat, add heavy cream, Parmesan, chopped sage, thyme, and nutmeg. Season with salt and pepper. Simmer 5–10 minutes, stirring, until slightly thickened.
- Simmer Meatballs in Sauce:
- Gently add browned meatballs to the sauce, submerging them. Cover and simmer on low for 15–20 minutes, until meatballs reach 165°F (74°C) internally and sauce thickens.
- Check for Doneness:
- Cut one meatball to ensure its cooked through.
- Serve:
- Spoon meatballs and sauce over pasta, mashed potatoes, or polenta. Garnish with fresh sage, extra Parmesan, and red pepper flakes if desired.
Save to Pinterest This recipe always brings my family together around the table, creating warm memories especially during the fall season.
Allergen Information
Contains Milk (Parmesan cheese, heavy cream), Egg, Gluten (panko breadcrumbs unless gluten-free). Always check labels for hidden allergens if substituting ingredients.
Required Tools
Large mixing bowl, Large skillet with lid, Wooden spoon or spatula, Baking sheet or plate, Measuring cups and spoons, Small cookie scoop (optional), Instant-read thermometer (recommended).
Nutritional Information
Calories: 355, Total Fat: 20 g, Carbohydrates: 16 g, Protein: 27 g per serving.
Save to Pinterest This dish makes a satisfying, flavorful meal that’s perfect for sharing any time of year.
Questions & Answers
- → How can I keep the turkey meatballs tender?
Mix the meatball ingredients gently and avoid overworking the mixture to maintain a tender texture.
- → What is the purpose of browning the meatballs before simmering?
Browning adds depth of flavor and a pleasing texture to the exterior before they simmer in the sauce.
- → Can I substitute heavy cream in the pumpkin sauce?
Yes, coconut or cashew cream works well for a dairy-free alternative without sacrificing creaminess.
- → What sides pair well with turkey meatballs in pumpkin sauce?
Pasta, mashed potatoes, or creamy polenta are excellent bases to serve with the meatballs and sauce.
- → Is it possible to prepare this dish ahead of time?
Both meatballs and sauce can be made in advance and stored separately in the fridge for up to 3 days or frozen for up to 3 months.