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.
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 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
Pumpkin Sage Sauce
- 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
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
Nutrition
- Serving Size: 1 cup meatballs with sauce
- Calories: 320
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: turkey meatballs, pumpkin sage sauce, fall recipe, comforting dinner, creamy sauce, ground turkey recipe, savory meatballs
