Name: Turkey Meatballs in Pumpkin Sage Sauce Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
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 cheese; 1 large whole egg plus 1 yolk; 1 1/2 pounds ground turkey (dark meat, 93/7 lean to fat ratio); 1 1/4 teaspoon salt; 1/4 teaspoon black pepper; Olive oil or avocado oil, for brushing and frying; 2 tablespoons ghee or unsalted butter; 1 tablespoon olive oil; 1/2 cup finely minced onion; 6 garlic cloves, 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

Jump to Recipe

If you are looking for a dish that perfectly balances cozy comfort with a touch of gourmet flair, these Turkey Meatballs in Pumpkin Sage Sauce are absolutely a must-make. Juicy, tender turkey meatballs simmered in a luscious, velvety pumpkin sauce infused with fragrant sage create a harmony of flavors that feels like autumn on a plate any time of year. Every bite brings warmth, a subtle sweetness from the maple syrup, and an herby depth that will keep you coming back for more. This recipe is a fantastic way to enjoy a wholesome, crowd-pleasing meal that’s surprisingly simple to prepare yet utterly sophisticated in taste.

Turkey Meatballs in Pumpkin Sage Sauce Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients are the heart and soul of this recipe, each playing a vital role in building the mouthwatering layers of taste and texture in the Turkey Meatballs in Pumpkin Sage Sauce. Fresh herbs, creamy Parmesan, earthy pumpkin, and quality ground turkey all come together effortlessly to create a dish that’s both comforting and elegant.

Fresh breadcrumbs (1 1/2 cups): Adding slight moisture and structure to keep meatballs tender.
Milk (3 tablespoons): Helps soften the breadcrumbs and adds creaminess.
Finely minced onion (1/2 cup): Brings mild sweetness and depth to the meat mixture.
Garlic cloves (10 total, pressed): Infuses a fragrant punch in both meatballs and sauce.
Fresh sage (1 tablespoon chopped plus 1 tablespoon for sauce): Provides that iconic herbal aroma synonymous with fall dishes.
Fresh parsley (1 tablespoon chopped): Offers brightness and freshness.
Italian seasoning (1 1/2 teaspoons plus 2 teaspoons for sauce): A harmonious blend of herbs bringing complexity to every bite.
Grated Parmesan (1/2 cup plus 1/2 cup for sauce): Adds umami richness and a slight nutty flavor.
Egg and yolk (1 large whole egg plus 1 yolk): Binds the meatballs just right for perfect texture.
Ground turkey (1 1/2 pounds, dark meat, 93/7): The lean yet juicy protein foundation for your meatballs.
Salt and black pepper (1 1/4 teaspoon salt, 1/4 teaspoon pepper plus sauce seasoning): Essential seasonings that elevate every ingredient.
Olive or avocado oil (for brushing and frying): Gives a beautiful sear to the meatballs and keeps them moist.
Ghee or unsalted butter (2 tablespoons): Enriches the sauce with a silky texture.
Organic pumpkin puree (1 can plus 1 cup, 15 oz can): The star of the sauce, creating warmth and creaminess without heaviness.
Chicken stock (1 3/4 cups): Adds savory depth and helps thin the sauce perfectly.
Heavy cream (1/4 cup): Makes the pumpkin sage sauce decadently smooth.
Maple syrup (2 tablespoons): Lifts the sauce with a subtle, natural sweetness to marry all the flavors.
Fried sage leaves (optional garnish): Adds a crisp texture and impressive finishing touch.

How to Make Turkey Meatballs in Pumpkin Sage Sauce

Step 1: Prepare the Meatball Mixture

Start by soaking the fresh breadcrumbs in milk until tender, about 2 to 3 minutes. This step ensures your meatballs stay moist and soft. Then, add finely minced onion, plenty of fresh garlic, chopped sage and parsley, Italian seasoning, Parmesan cheese, and the eggs. Mix everything gently with a fork to combine evenly before folding in the ground turkey, salt, and pepper. Remember to handle the mixture lightly; you want it well combined but not packed too tight — this will keep the meatballs delightfully tender.

Step 2: Shape and Chill the Meatballs

Use a 2-tablespoon scoop to portion out your meatballs onto a parchment-lined platter. Pop them into the freezer for 20 to 25 minutes to firm up slightly. This chilling makes the meatballs easier to roll and helps them hold their shape when cooking. Before rolling, wet your palms with water or a tiny bit of oil to prevent sticking, then gently roll each portion between your hands to create smooth, round meatballs.

Step 3: Brown the Meatballs

Brush the meatballs lightly with olive oil. Heat a heavy-bottom skillet over medium-high heat with a few tablespoons of your chosen oil until shimmering. Sear the meatballs in batches, quickly browning each side to lock in juices. After browning, lower the heat to medium or medium-low and continue cooking, turning often, until the meatballs reach an internal temperature of 165°F. This method gives you meatballs that are browned on the outside but juicy inside.

Step 4: Make the Pumpkin Sage Sauce

After cooking the meatballs, wipe out the skillet and add ghee and olive oil. Sauté minced onion until soft, then stir in garlic and Italian seasoning until fragrant. Whisk in pumpkin puree, salt, pepper, and chicken stock until silky smooth. Let the sauce gently simmer to bring the flavors together before stirring in Parmesan, heavy cream, maple syrup, and fresh chopped sage. This sauce is the magic touch that transforms the meatballs into an unforgettable meal.

Step 5: Combine and Warm Through

Add the cooked turkey meatballs back into the pumpkin sage sauce, letting them sit for a few minutes to soak up the flavors and warm through. Optionally, garnish with crisp fried sage leaves for a stunning presentation and a subtle crunchy contrast that’s pure delight.

How to Serve Turkey Meatballs in Pumpkin Sage Sauce

Garnishes

The fried sage leaves are a wonderful optional garnish, bringing an earthy crispness and enhancing the fresh sage notes already in the sauce. A sprinkle of extra grated Parmesan or a drizzle of good-quality olive oil right before serving also elevates the dish with richness and visual appeal.

Side Dishes

This dish pairs beautifully with soft, pillowy gnocchi or fresh pasta shapes like linguini, penne, or bow ties that cradle the pumpkin sauce perfectly. For a heartier option, creamy mashed potatoes or even a simple herbed rice pilaf make fantastic accompaniments that soak up the sauce’s velvety goodness.

Creative Ways to Present

For a delightful twist, serve the turkey meatballs over a bed of roasted autumn vegetables like Brussels sprouts, carrots, or sweet potatoes. You might also layer the meatballs and sauce atop polenta or creamy grits for a comforting rustic vibe. Garnishing with toasted pepitas or walnuts can add a lovely crunch and nutty dimension.

Make Ahead and Storage

Storing Leftovers

Cool any leftover turkey meatballs and pumpkin sage sauce to room temperature, then store them in an airtight container in the refrigerator for up to 3 days. Combining them before refrigerating helps the meatballs absorb more of the rich sauce flavor overnight, making for even tastier leftovers.

Freezing

To freeze, place uncooked but portioned and shaped meatballs on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe bag or container. The pumpkin sage sauce can also be frozen separately in a sealed container. Thaw overnight in the fridge before reheating for best texture and flavor.

Reheating

Gently reheat leftover turkey meatballs in pumpkin sage sauce on the stovetop over low heat, stirring occasionally until warmed through. If the sauce thickens too much, add a splash of chicken stock or cream to loosen it up. Avoid microwaving if possible to maintain the silky sauce consistency and tender meatball texture.

FAQs

Can I use ground chicken instead of ground turkey?

Absolutely! Ground chicken works well, though it is usually leaner, so you might want to add a bit of olive oil or a touch more breadcrumbs soaked in milk to keep the meatballs moist and tender.

Is canned pumpkin puree the same as pumpkin pie filling?

No, these are different. Pumpkin puree is pure pumpkin cooked and mashed, without added spices or sugars. Pumpkin pie filling contains those sweet spices and sweeteners and is not recommended for savory dishes like this recipe.

How do I know when the meatballs are cooked through?

The safest and best way is to check that their internal temperature reaches 165°F using a meat thermometer. They should also feel firm but springy to the touch and have no pink inside.

Can I make the sauce vegan or dairy-free?

To make a dairy-free version, substitute the butter/ghee with olive oil and skip the Parmesan or use a vegan cheese alternative. Heavy cream can be replaced with coconut cream for a similar richness, though it will slightly change the flavor.

What’s the best way to crisp the fried sage leaves?

Simply heat a small amount of oil in a pan until shimmering and fry fresh sage leaves for a few seconds until crisp but not burnt. Remove quickly and drain on paper towels before using as a garnish.

Final Thoughts

Making Turkey Meatballs in Pumpkin Sage Sauce is like inviting a warm hug to your dinner table. This dish blends wholesome ingredients with deep seasonal flavors elegantly and effortlessly. Whether you’re cooking for family, friends, or just treating yourself, these meatballs in that rich, comforting pumpkin sauce will leave everyone smiling with satisfaction. Don’t hesitate to try this recipe soon — it just might become your new favorite fall-inspired indulgence all year round!

Turkey Meatballs in Pumpkin Sage Sauce Recipe

★★★★★

5.1 from 11 reviews

Author: Hugo
Total Time: 45 minutes
Yield: 4 to 6 servings 1x
Diet: Low Fat

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Description

A comforting and flavorful dish featuring tender turkey meatballs simmered in a rich, creamy pumpkin sage sauce. Perfect for autumn or any time you crave a cozy, savory meal with a hint of sweetness and earthy herbs.

Instructions

Prepare Ingredients: Gather and prep all turkey meatball ingredients to have ready and organized for use.
Soak Breadcrumbs: In a large bowl, add breadcrumbs and pour over milk. Let sit for 2 to 3 minutes. Then add onion, garlic, sage, parsley, Italian seasoning, parmesan, and eggs. Mix thoroughly with a fork until combined.
Combine Meat: Add ground turkey, salt, and pepper. Gently mix until just combined, being careful not to overwork. The mixture will be sticky and moist—this is normal.
Form Meatballs: Using a 2 tablespoon scoop, portion meatballs onto parchment or wax paper-lined platter. Freeze to chill and firm for 20 to 25 minutes to make handling easier.
Shape Meatballs: Lightly wet palms with water or oil and gently roll each meatball to form round balls.
Brush with Oil: Brush a small amount of olive oil over each meatball to help in browning.
Cook Meatballs: Heat 4 tablespoons oil in a heavy skillet over medium-high heat. Add meatballs in batches, sear and brown briefly, reduce heat to medium-low, and cook all sides for about 10 minutes until internal temperature reaches 165°F (74°C). Transfer cooked meatballs to a clean platter and repeat.
Prepare Sauce Ingredients: Gather and prep pumpkin sage sauce ingredients.
Sauté Aromatics: Wipe skillet clean, add ghee and olive oil, heat until melted and hot. Add minced onion and sauté 2-3 minutes until softened.
Add Garlic and Seasoning: Stir in garlic and Italian seasoning until aromatic.
Mix Sauce Base: Whisk in pumpkin puree, salt, pepper, and chicken stock until smooth. Simmer gently for 2-3 minutes to blend flavors.
Finish Sauce: Turn off heat and whisk in parmesan, heavy cream, maple syrup, and fresh sage.
Combine and Serve: Add meatballs to sauce, warm through for a few minutes. Garnish with fried sage leaves if desired. Serve over gnocchi, linguini, penne, bow ties, or mashed potatoes.

Notes

Use dark meat turkey (93/7) for juicier meatballs; leaner turkey can result in drier texture.
Ensure meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
Freezing meatballs before cooking helps them hold shape and makes rolling easier.
Maple syrup adds subtle sweetness balancing the earthiness of the pumpkin and sage.
Fried sage leaves add a crisp, aromatic garnish but are optional.
This recipe pairs well with pasta or creamy mashed potatoes to soak up the flavorful sauce.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Pan-Frying and Simmering
Cuisine: American