Turkey Meatballs in Pumpkin Sage Sauce Recipe

Introduction

These turkey meatballs in pumpkin sage sauce offer a comforting twist on a classic favorite. Tender meatballs are cooked to juicy perfection and blanketed in a rich, creamy pumpkin sauce infused with fresh sage—perfect for a cozy dinner.

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

Instructions

1. Step 1: Gather and prep all turkey meatball ingredients according to the list to have them organized and ready.
2. Step 2: In a large bowl, add breadcrumbs and pour milk over them. Let soak for 2 to 3 minutes. Then add onion, garlic, sage, parsley, Italian seasoning, parmesan, and eggs. Mix thoroughly with a fork.
3. Step 3: Add ground turkey, salt, and pepper. Gently combine just until well mixed; the mixture will be sticky and moist.
4. Step 4: Using a 2-tablespoon scoop, portion out meatballs onto parchment or wax paper-lined platter. Freeze for 20 to 25 minutes to firm up.
5. Step 5: Wet palms with water or oil and quickly roll each meatball between hands to form round balls.
6. Step 6: Brush a little olive oil over meatballs. Heat a large, heavy skillet over medium-high heat and drizzle about 4 tablespoons oil in the pan.
7. Step 7: Add meatballs in batches, sear to brown briefly, then reduce heat to medium or medium-low. Cook all sides for about 10 minutes until internal temperature reaches 165°F. Transfer cooked meatballs to a clean platter.
8. Step 8: Prepare the pumpkin sage sauce ingredients and have them ready.
9. Step 9: Wipe out skillet, add ghee or butter and olive oil. When melted and hot, sauté onion for 2-3 minutes until softened.
10. Step 10: Stir in garlic and Italian seasoning until fragrant, then whisk in pumpkin puree, salt, pepper, and chicken stock until smooth.
11. Step 11: Simmer sauce gently for 2-3 minutes. Turn off heat and whisk in parmesan, heavy cream, maple syrup, and chopped sage.
12. Step 12: Add meatballs into sauce to warm through. Garnish with fried sage leaves if desired. Serve over gnocchi, linguini, penne, bow ties, or mashed potatoes.

Tips & Variations

• For firmer meatballs, chill mixture longer before shaping. Use fresh herbs for best flavor.
• Substitute ground chicken if preferred, but turkey dark meat adds more moisture.
• Maple syrup balances the pumpkin’s earthiness—feel free to adjust sweetness.
• Fried sage leaves add a crispy, aromatic garnish that enhances presentation.

Storage

Store leftover meatballs and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock or water if needed to loosen the sauce. These meatballs can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugars and spices that will alter the flavor of the sauce. Use plain organic pumpkin puree for the best taste and texture.

How can I tell when the meatballs are fully cooked?

Use a meat thermometer to check that the internal temperature of the meatballs reaches 165°F. They should be firm and no longer pink inside.

Turkey Meatballs in Pumpkin Sage Sauce Recipe

Print Recipe

★★★★★

4.4 from 124 reviews

This comforting recipe features tender turkey meatballs simmered in a rich and aromatic pumpkin sage sauce, combining savory herbs and creamy pumpkin puree for a unique twist on a classic meal. Perfect served over pasta or mashed potatoes, it’s a hearty dish ideal for fall or anytime you crave cozy flavors.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: About 20 meatballs, serves 4 to 6 1x
• Category: Main Course
• Method: Frying
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Turkey Meatballs

• 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 and lightly frying

Pumpkin Sage Sauce

• 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 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

Instructions

1. Prepare Ingredients: Begin by gathering and prepping all turkey meatball ingredients as listed, ensuring they are ready and organized for efficient cooking.
2. Soak Breadcrumbs: In a large bowl, combine the breadcrumbs with milk and let them soak for 2 to 3 minutes to moisten fully, making the meatballs tender.
3. Mix Meatball Base: Add finely minced onion, garlic, chopped sage, parsley, Italian seasoning, parmesan, and the large egg plus yolk to the soaked breadcrumbs. Use a fork to thoroughly mix all ingredients together until combined evenly.
4. Add Turkey and Seasoning: Incorporate the ground turkey, salt, and black pepper gently into the mixture. Mix with a light hand just until blended, taking care not to overwork. The mixture will be sticky and moist, which is normal.
5. Form Meatball Shapes and Chill: Using a 2 tablespoon scoop, portion the mixture into meatballs on a parchment or wax paper-lined platter. Place them in the freezer for 20 to 25 minutes to firm up, which helps with shaping and cooking.
6. Roll Meatballs: After chilling, wet your palms slightly with water or oil and quickly roll each meatball to smooth and round their shape.
7. Brown Meatballs: Brush each meatball lightly with olive oil. Heat a large heavy-bottom skillet (non-stick or cast iron) over medium-high heat with about 4 tablespoons oil. Add a batch of meatballs, sear to brown on all sides. Reduce heat to medium or medium-low and fry, turning them to cook through evenly for about 10 minutes or until internal temperature reaches 165°F. Transfer cooked meatballs to a clean platter and repeat with remaining meatballs.
8. Prepare Pumpkin Sage Sauce Ingredients: Gather and prep all ingredients needed for the sauce for smooth transition to cooking the sauce.
9. Sauté Onions and Garlic: Wipe out the skillet used for meatballs. Add ghee (or butter) and olive oil and heat until melted and hot. Add minced onion and sauté 2 to 3 minutes until softened. Then stir in garlic and Italian seasoning until aromatic.
10. Add Pumpkin and Broth: Whisk in pumpkin puree, salt, pepper, and chicken stock until smooth. Allow sauce to gently simmer for 2 to 3 minutes, letting the flavors combine.
11. Finish Sauce: Remove from heat, then gently whisk in grated parmesan, heavy cream, maple syrup, and chopped fresh sage for a creamy, flavorful finish.
12. Combine Meatballs and Sauce: Add cooked meatballs into the sauce and let them warm through for a few minutes. Garnish with fried sage leaves if desired.
13. Serve: Serve turkey meatballs and pumpkin sage sauce over preferred side such as gnocchi, linguini, penne, bow ties, or mashed potatoes for a hearty meal.

Notes

• Using dark meat turkey (93/7) helps keep meatballs moist and flavorful.
• Soaking breadcrumbs in milk is key for tender meatballs.
• Chilling meatballs before cooking helps them hold their shape and prevents falling apart.
• Use organic pumpkin puree, not pumpkin pie filling, to avoid extra sugar and spices.
• Cooking meatballs on medium/medium-low heat ensures they cook through without burning.
• Fried sage leaves as garnish adds crisp texture and a burst of sage aroma.
• Can be served with various pasta types or mashed potatoes to suit preference.

Keywords: turkey meatballs, pumpkin sage sauce, fall recipes, comfort food, healthy meatballs, creamy pumpkin sauce, autumn dinner