Save 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 have always loved how the pumpkin sage sauce adds a rich and creamy touch to lean turkey meatballs, making it a perfect cozy meal for cooler days.
Ingredients
- 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
- 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 it is 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 My family gathers around this dish every fall, enjoying the warm flavors and cozy atmosphere it brings to the table.
Notes
Browning meatballs before simmering adds depth of flavor. For gluten-free use GF breadcrumbs. For dairy-free substitute heavy cream with coconut or cashew cream and Parmesan with a dairy-free alternative. Both meatballs and sauce can be made ahead and stored separately in the fridge up to 3 days or freezer up to 3 months.
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)
Allergen Information
Contains Milk (Parmesan cheese heavy cream) Egg Gluten (panko breadcrumbs unless using gluten-free) Always check labels for hidden allergens if substituting ingredients.
Save This recipe brings a perfect balance of savory and seasonal flavors that will quickly become a family favorite.
Recipe FAQs
- → How can I prevent the meatballs from becoming tough?
Mix the meatball ingredients gently and avoid overworking the mixture to keep them tender and juicy.
- → What pumpkin product should I use for the sauce?
Use plain pumpkin puree, not pumpkin pie filling, to maintain the right flavor and consistency in the sauce.
- → Can I make this dish gluten-free?
Yes, substitute regular panko breadcrumbs with gluten-free breadcrumbs to keep the texture without gluten.
- → How do I know when the meatballs are fully cooked?
Ensure meatballs reach an internal temperature of 165°F (74°C) and cut one to check for no pink inside.
- → What are some suitable substitutes for dairy ingredients?
Use coconut or cashew cream instead of heavy cream and dairy-free cheese alternatives in place of Parmesan.