Turkey Meatballs in Pumpkin Sage Sauce

Turkey meatballs served in creamy pumpkin sage sauce
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Turkey Meatballs Pumpkin Sage Sauce: A Delicious Fall Recipe

Introduction

If you love the cozy flavors of fall, these Turkey Meatballs in Pumpkin Sage Sauce will tantalize your taste buds! This comforting dish brings together tender turkey meatballs and a creamy pumpkin sage sauce, delivering warmth with every bite. With only a handful of ingredients and straightforward steps, you’ll have a delicious dinner ready in no time.

Why You’ll Love This Recipe

  • Quick & Easy: Perfect for busy weeknights.
  • Simple Ingredients: Easy-to-find items create amazing flavors.
  • Comfort Food: Ideal for chilly evenings or family gatherings.
  • Crowd-Pleaser: Guests will love the unique blend of pumpkin and sage.
  • Healthy Twist: Ground turkey is leaner than traditional meat, making this dish a lighter option.

This recipe stands out not just for its great taste but because of its heartwarming combination of ingredients that makes everyone feel at home.

Ingredients Needed

For the Meatballs:

  • 1.5 lbs ground turkey (preferably 93% lean)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 cup 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)

For the Pumpkin Sauce:

  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh sage
  • 1 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste

For Garnishing:

  • Fresh sage leaves
  • Grated Parmesan cheese
  • Red pepper flakes

How to Make Turkey Meatballs Pumpkin Sage Sauce

  1. Combine Meatball Ingredients: In a large bowl, combine the ground turkey, panko breadcrumbs, Parmesan cheese, beaten egg, chopped onion, minced garlic, fresh sage, dried thyme, salt, and pepper. Mix gently to avoid overworking the turkey.
  2. Form Meatballs: Use your hands to form the mixture into 1.5-inch meatballs. A little moisture on your hands can help prevent sticking. Place the meatballs on a parchment-lined baking sheet.
  3. Brown Meatballs: Heat olive oil in a large skillet over medium heat. Cook the meatballs for about 2-3 minutes on each side until they are browned. Remove them from the skillet and set them aside.
  4. Sauté Aromatics: In the same skillet, add more olive oil if needed and sauté the chopped onion until softened (about 5-7 minutes). Then add the minced garlic and cook for another minute or until fragrant.
  5. Incorporate Pumpkin Puree: Stir in the pumpkin puree, chicken broth, heavy cream, Parmesan cheese, chopped sage, dried thyme, and nutmeg. Whisk everything together until it is nice and smooth.
  6. Simmer Sauce: Bring the sauce to a gentle simmer. Reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally.
  7. Season Sauce: Taste the sauce and adjust with salt and pepper as needed.
  8. Add Meatballs to Sauce: Gently place the browned meatballs back into the skillet with the pumpkin sauce.
  9. Simmer Together: Cover the skillet and let the meatballs cook in the sauce for about 15-20 minutes, or until they reach an internal temperature of 165°F (74°C) and the sauce thickens slightly. Stir occasionally.
  10. Serve: Serve the turkey meatballs over pasta, mashed potatoes, or polenta. Garnish with fresh sage leaves, a sprinkle of grated Parmesan cheese, and a little red pepper flakes if desired.

Serving and Storage Tips

Serve your delicious turkey meatballs in pumpkin sage sauce hot. Pairing it with pasta or polenta enhances the meal. For leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if the sauce thickens too much.

Helpful Notes

  • Adjust Spices: Feel free to tweak the spices for a flavor profile you enjoy more.
  • Tasty Variations: You can add veggies like spinach or roasted red peppers for extra nutrition.
  • Make Ahead: The meatballs can be prepped a day in advance and stored in the fridge.

Conclusion

Turkey Meatballs with Pumpkin Sage Sauce is a winning dish that combines unique flavors and comforting textures, making it perfect for fall. Whether it’s a weekday family dinner or a gathering with friends, this recipe is sure to impress. If you try it, please leave a comment and a star rating! What variations did you try? Share with us below!

Frequently Asked Questions (FAQ)

Can I use chicken instead of turkey?

Yes, you can substitute ground chicken for the turkey in this recipe.

How do I make this gluten-free?

You can replace panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.

Is this recipe freezer-friendly?

Absolutely! You can freeze the meatballs and sauce separately in airtight containers for up to 3 months. Just thaw and reheat when ready to serve.

Why did my sauce curdle?

Make sure to not boil the sauce after adding the cream; keep it on low heat to maintain a smooth texture.

How thick should the consistency be?

The sauce should be thick enough to coat the back of a spoon but still pourable. Adjust with more broth or cream as desired.

Print
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Turkey Meatballs In Pumpkin Sage Sauce 2025 10 05 224751 150x150 1

Turkey Meatballs Pumpkin Sage Sauce

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  • Author: chef-ava
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free, Low-Carb
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Description

A comforting dish with tender turkey meatballs in a creamy pumpkin sage sauce, perfect for chilly evenings.

Ingredients

Scale
  • 1.5 lbs ground turkey (preferably 93% lean)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 cup 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)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh sage
  • 1 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • Fresh sage leaves (for garnishing)
  • Grated Parmesan cheese (for garnishing)
  • Red pepper flakes (for garnishing)

Instructions

  1. In a large bowl, combine the ground turkey, panko breadcrumbs, Parmesan cheese, beaten egg, chopped onion, minced garlic, fresh sage, dried thyme, salt, and pepper. Mix gently to avoid overworking the turkey.
  2. Use your hands to form the mixture into 1.5-inch meatballs and place them on a parchment-lined baking sheet.
  3. Heat olive oil in a large skillet over medium heat. Cook the meatballs for about 2-3 minutes on each side until browned. Remove them from the skillet and set aside.
  4. In the same skillet, add more olive oil if needed and sauté the chopped onion until softened (about 5-7 minutes). Then add the minced garlic and cook for another minute or until fragrant.
  5. Stir in the pumpkin puree, chicken broth, heavy cream, Parmesan cheese, chopped sage, dried thyme, and nutmeg. Whisk everything together until smooth.
  6. Bring the sauce to a gentle simmer, reduce the heat to low, and let it simmer for 10-15 minutes, stirring occasionally.
  7. Taste the sauce and adjust with salt and pepper as needed.
  8. Gently place the browned meatballs back into the skillet with the pumpkin sauce.
  9. Cover the skillet and let the meatballs cook in the sauce for about 15-20 minutes, or until they reach an internal temperature of 165°F (74°C) and the sauce thickens slightly.
  10. Serve the turkey meatballs over pasta, mashed potatoes, or polenta, garnished with fresh sage leaves, grated Parmesan cheese, and a sprinkle of red pepper flakes.

Notes

Feel free to tweak spices for a flavor profile you enjoy more. The meatballs can be prepped a day in advance and stored in the fridge.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking, Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 30mg

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