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Turkey Meatballs in Pumpkin Sage Sauce Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/turkey-meatballs-in-pumpkin-sage-sauce-recipe/