Turkey Meatballs in Pumpkin Sage Sauce Recipe

Introduction

These turkey meatballs in pumpkin sage sauce offer a comforting and flavorful twist on a classic favorite. The tender meatballs are paired with a creamy, savory pumpkin sauce that’s perfect for fall or any cozy night in. This dish is simple to make and sure to impress your family and guests.

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 and 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 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 everything ready.
2. Step 2: In a large bowl, pour milk over breadcrumbs and let soak for 2 to 3 minutes. Add onion, garlic, sage, parsley, Italian seasoning, parmesan, and eggs, then mix thoroughly with a fork.
3. Step 3: Add ground turkey, salt, and pepper. Gently mix just until combined; the mixture will be sticky and moist.
4. Step 4: Using a 2-tablespoon scoop, portion the meatballs onto a parchment or wax paper-lined platter. Chill in the freezer for 20 to 25 minutes to firm.
5. Step 5: Wet your palms with water or oil and gently roll each meatball into a round shape.
6. Step 6: Brush each meatball lightly with olive oil. Heat a heavy-bottom skillet over medium-high heat and drizzle in 4 tablespoons of oil.
7. Step 7: Add a batch of meatballs to the hot skillet and sear until browned. Reduce heat to medium or medium-low and cook, turning to brown all sides, for about 10 minutes until cooked through (165°F internal temperature). Transfer cooked meatballs to a clean platter and repeat with remaining meatballs.
8. Step 8: Prepare pumpkin sage sauce ingredients and have them ready.
9. Step 9: Wipe out the skillet, then melt ghee (or butter) with olive oil over medium heat. Add minced onion and sauté 2 to 3 minutes until softened.
10. Step 10: Stir in garlic and Italian seasoning until aromatic. Whisk in pumpkin puree, salt, pepper, and chicken stock until smooth.
11. Step 11: Simmer sauce gently for 2 to 3 minutes to blend flavors. Remove from heat and whisk in parmesan, heavy cream, maple syrup, and chopped sage.
12. Step 12: Add meatballs to the sauce and let warm for a few minutes. Garnish with fried sage leaves if desired, and serve over gnocchi or your favorite side.

Tips & Variations

• Use panko breadcrumbs for a lighter texture if fresh breadcrumbs aren’t available.
• Swap ground turkey with ground chicken or lean pork for a flavor variation.
• For a dairy-free version, omit parmesan and use coconut cream instead of heavy cream.
• Serve the meatballs over pasta, rice, or mashed potatoes for a hearty meal.
• Make the meatballs ahead and freeze before cooking to save time on busy days.

Storage

Store cooked meatballs and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid drying out. Meatballs and sauce also freeze well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned breadcrumbs instead of fresh?

Yes, you can substitute fresh breadcrumbs with panko or regular dried breadcrumbs. Just be mindful that fresh breadcrumbs absorb liquid differently, so you might need to adjust the milk amount slightly.

Is pumpkin puree the same as pumpkin pie filling?

No, pumpkin puree is plain and unsweetened, while pumpkin pie filling contains added sugars and spices. For this recipe, use organic pumpkin puree to get the right savory flavor.

Turkey Meatballs in Pumpkin Sage Sauce Recipe

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★★★★★

4.6 from 143 reviews

This recipe features tender turkey meatballs cooked to perfection and bathed in a creamy, savory pumpkin sage sauce. The combination of fresh herbs, garlic, parmesan, and a touch of maple syrup in the sauce provides a comforting and flavorful dish perfect for fall or any time you want a seasonal twist on classic meatballs.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

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 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 so everything is organized and ready to use.
2. Soak Breadcrumbs: In a large bowl, add the breadcrumbs and pour over the milk. Let soak for 2 to 3 minutes to soften the breadcrumbs.
3. Mix Meatball Base: Add the minced onion, garlic, sage, parsley, Italian seasoning, parmesan, and eggs to the soaked breadcrumbs. Mix thoroughly with a fork to combine completely.
4. Add Turkey and Season: Gently fold in the ground turkey along with salt and pepper. Combine gently just until everything is evenly mixed; the mixture will be sticky and moist.
5. Form and Chill Meatballs: Using a 2-tablespoon scoop, portion the mixture onto a parchment-lined platter. Place in the freezer for 20-25 minutes to firm up for easier handling.
6. Shape Meatballs: Wet hands lightly with water or oil and quickly roll each portion between your palms to form round meatballs.
7. Brown Meatballs: Brush each meatball lightly with olive oil. Heat a large heavy-bottom skillet over medium-high heat with about 4 tablespoons of oil. Add meatballs in batches and sear until browned, then reduce heat to medium or medium-low and cook for about 10 minutes until cooked through (internal temp 165°F). Set cooked meatballs aside.
8. Prepare Sauce Ingredients: Gather and prep the pumpkin sage sauce ingredients to have them ready for the next step.
9. Sauté Onion and Garlic: Wipe out the skillet, then melt ghee (or butter) with olive oil over medium heat. Add minced onion and sauté 2 to 3 minutes until softened. Stir in garlic and Italian seasoning until fragrant.
10. Add Pumpkin and Stock: Whisk in pumpkin puree, salt, pepper, and chicken stock until smooth. Let the sauce gently simmer for 2 to 3 minutes to blend flavors.
11. Finish Sauce: Turn off heat and whisk in parmesan, heavy cream, maple syrup, and chopped sage.
12. Combine Meatballs and Sauce: Place the cooked meatballs into the sauce and let them warm through for a few minutes. Garnish with fried sage leaves if desired. Serve hot over your favorite base such as gnocchi or pasta.

Notes

• Use dark meat ground turkey (93/7) for juicier meatballs.
• Chilling the meatballs before cooking helps them keep their shape.
• Ensure meatballs reach 165°F internally for food safety.
• Do not use pumpkin pie filling; use plain pumpkin puree for proper flavor.
• Fried sage leaves add a beautiful and crisp garnish if available.
• This dish pairs wonderfully with gnocchi, pasta, or mashed potatoes.

Keywords: turkey meatballs, pumpkin sage sauce, fall recipe, comfort food, ground turkey, easy meatballs, creamy pumpkin sauce