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Turkey meatballs served in a creamy pumpkin sage sauce on a plate

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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.