Turkey Meatballs in Pumpkin Sage Sauce

Turkey Meatballs in Pumpkin Sage Sauce is a delightful dish that blends flavors beautifully. The juicy turkey meatballs paired with a creamy pumpkin sauce create a comforting meal perfect for any season. It’s a great way to enjoy lean protein with a seasonal twist, making it a favorite for family dinners or gatherings.

How to Make Turkey Meatballs in Pumpkin Sage Sauce

Ingredients

• 1 1/2 cups (slightly heaping) fresh breadcrumbs (or panko breadcrumbs)
• 3 tablespoons milk
• 1/2 cup finely minced onion
• 4 garlic cloves, pressed through garlic press
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped parsley
• 1 1/2 teaspoons Italian seasoning
• 1/2 cup grated parmesan
• 1 large whole egg plus 1 yolk
• 1 1/2 pounds ground turkey (dark meat, 93/7 ratio lean to fat)
• 1 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil or avocado oil, for brushing over top and lightly frying
• 2 tablespoons ghee or unsalted butter
• 1 tablespoon olive oil
• 1/2 cup finely minced onion
• 6 cloves garlic, pressed through garlic press
• 2 teaspoons Italian seasoning
• 1 (15 ounce) can plus 1 cup organic pumpkin puree (not pumpkin pie filling)
• 1 1/2 teaspoon salt (or to your taste)
• 1/4 teaspoon black pepper
• 1 3/4 cups chicken stock
• 1/2 cup grated parmesan cheese
• 1/4 cup heavy cream
• 2 tablespoons maple syrup
• 1 tablespoon chopped fresh sage
• Fried sage leaves, optional garnish

Directions

1. Gather and prep all your turkey meatball ingredients according to the list above.
2. In a large bowl, add the breadcrumbs and pour the milk over them. Let them soak for about 2 to 3 minutes. Then, add the minced onion, garlic, sage, parsley, Italian seasoning, parmesan, and both egg and yolk. Use a fork to mix everything together until well combined.
3. Mix in the ground turkey, salt, and pepper. Be gentle so that the mixture stays moist and sticky.
4. Use a 2 tablespoon scoop to portion out the meatballs onto a lined platter. Place the meatballs in the freezer for about 20 to 25 minutes.
5. After they have chilled, wet your palms (or use a little oil) and roll the meatballs into nice, round shapes.
6. Brush olive oil over the meatballs. Heat a large skillet over medium-high heat and add about 4 tablespoons of oil.
7. Cook the meatballs in batches, searing them for a moment. Lower the heat and fry them for about 10 minutes until cooked through (internal temp should be 165°F). Set cooked meatballs aside on a clean platter and repeat.
8. For the sauce, wipe out the skillet and add the ghee and olive oil. Once melted, add the minced onion and sauté for 2 to 3 minutes.
9. Stir in the garlic and Italian seasoning. Once fragrant, whisk in the pumpkin puree, salt, pepper, and chicken stock until smooth.
10. Let the sauce simmer for a few minutes, then whisk in the grated parmesan, heavy cream, maple syrup, and chopped sage.
11. Add the meatballs to the sauce and let them warm through for a few minutes. If desired, top with fried sage leaves before serving over pasta or mashed potatoes.

How to Serve Turkey Meatballs in Pumpkin Sage Sauce

Serve the turkey meatballs over your favorite pasta such as gnocchi, linguini, penne, or even alongside mashed potatoes. This meal is perfect for cozy dinners and can be garnished with fresh sage leaves.

How to Store Turkey Meatballs in Pumpkin Sage Sauce

Store any leftover turkey meatballs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave until heated through.

Tips to Make Turkey Meatballs in Pumpkin Sage Sauce

• Soak the breadcrumbs well for a moist meatball.
• Don’t overmix the meatball mixture to keep them tender.
• Allow the meatballs to chill in the freezer for easier handling.
• Adjust the seasonings in the sauce to suit your taste.

Variation

You can swap ground turkey for ground chicken or even beef if you prefer a different flavor. Adding some crushed red pepper can give the dish a spicy kick.

FAQs

Can I use canned pumpkin?
Yes, make sure to use plain canned pumpkin puree, not pumpkin pie filling.

Can I freeze the meatballs?
Absolutely! Freeze the cooked meatballs in a single layer, then transfer them to a freezer-safe container.

What can I serve with the turkey meatballs?
These meatballs pair well with pasta, rice, or even roasted vegetables, making it versatile based on your meal preferences.

Turkey Meatballs in Pumpkin Sage Sauce

A delightful dish blending juicy turkey meatballs with a creamy pumpkin sage sauce, perfect for family dinners or gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

For the Meatballs

• 1.5 cups fresh breadcrumbs (or panko breadcrumbs) Slightly heaping
• 3 tablespoons milk
• 0.5 cup finely minced onion
• 4 cloves garlic, pressed
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped parsley
• 1.5 teaspoons Italian seasoning
• 0.5 cup grated parmesan
• 1 large whole egg
• 1 large egg yolk
• 1.5 pounds ground turkey (dark meat, 93/7 ratio lean to fat)
• 1.25 teaspoons salt
• 0.25 teaspoon black pepper
• Olive oil or avocado oil For brushing over top and lightly frying

For the Sauce

• 2 tablespoons ghee or unsalted butter
• 1 tablespoon olive oil
• 0.5 cup finely minced onion
• 6 cloves garlic, pressed
• 2 teaspoons Italian seasoning
• 1 can (15 ounce) plus 1 cup organic pumpkin puree Not pumpkin pie filling
• 1.5 teaspoons salt (or to taste)
• 0.25 teaspoon black pepper
• 1.75 cups chicken stock
• 0.5 cup grated parmesan cheese
• 0.25 cup heavy cream
• 2 tablespoons maple syrup
• 1 tablespoon chopped fresh sage
• Fried sage leaves Optional garnish

Method

 

Preparation

1. Gather and prep all your turkey meatball ingredients according to the list above.
2. In a large bowl, add the breadcrumbs and pour the milk over them. Let them soak for about 2 to 3 minutes.
3. Add the minced onion, garlic, sage, parsley, Italian seasoning, parmesan, and both egg and yolk. Use a fork to mix everything together until well combined.
4. Mix in the ground turkey, salt, and pepper gently to keep the mixture moist and sticky.
5. Use a 2 tablespoon scoop to portion out the meatballs onto a lined platter. Place the meatballs in the freezer for about 20 to 25 minutes.
6. After they have chilled, wet your palms or use a little oil, and roll the meatballs into nice, round shapes.

Cooking

1. Brush olive oil over the meatballs.
2. Heat a large skillet over medium-high heat and add about 4 tablespoons of oil.
3. Cook the meatballs in batches, searing them for a moment. Lower the heat and fry them for about 10 minutes until cooked through (internal temp should be 165°F). Set cooked meatballs aside on a clean platter and repeat.

Making the Sauce

1. Wipe out the skillet and add the ghee and olive oil. Once melted, add the minced onion and sauté for 2 to 3 minutes.
2. Stir in the garlic and Italian seasoning until fragrant.
3. Whisk in the pumpkin puree, salt, pepper, and chicken stock until smooth.
4. Let the sauce simmer for a few minutes, then whisk in the grated parmesan, heavy cream, maple syrup, and chopped sage.
5. Add the meatballs to the sauce and let them warm through for a few minutes.
6. If desired, top with fried sage leaves before serving over pasta or mashed potatoes.

Notes

Serve over favorite pasta or alongside mashed potatoes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.