Turkey Meatballs with Pumpkin Sage Sauce Recipe

Introduction

This Turkey Meatballs with Pumpkin Sage Sauce offers a comforting twist on classic meatballs. The rich, creamy pumpkin sauce infused with fresh herbs creates a deliciously cozy meal perfect for fall or any time you want a warm, flavorful dish.

Ingredients

• 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 ground nutmeg
• Salt and pepper to taste
• Fresh sage leaves (for garnish)
• Grated Parmesan cheese (for garnish)
• Red pepper flakes (optional, for garnish)

Instructions

1. Step 1: In a large bowl, gently combine the ground turkey, panko breadcrumbs, Parmesan cheese, beaten egg, finely chopped onion, minced garlic, chopped fresh sage, dried thyme, salt, and black pepper. Mix with your hands until evenly combined, being careful not to overwork the mixture.
2. Step 2: Form the mixture into 1-inch meatballs using your hands or a small cookie scoop, aiming for about 24 meatballs. Place them on a plate or a baking sheet lined with parchment paper.
3. Step 3: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if necessary. Brown the meatballs on all sides, about 2-3 minutes per side. Remove browned meatballs and set aside.
4. Step 4: In the same skillet, add 1 tablespoon olive oil and heat over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
5. Step 5: Stir in the pumpkin puree and chicken broth. Bring to a simmer, stirring occasionally, and cook for about 5 minutes to meld flavors.
6. Step 6: Reduce heat to low. Stir in the heavy cream, Parmesan cheese, chopped fresh sage, dried thyme, and ground nutmeg. Season with salt and pepper to taste.
7. Step 7: Simmer the sauce for 5-10 minutes, stirring occasionally, until slightly thickened and able to coat the back of a spoon.
8. Step 8: Carefully add the browned meatballs to the sauce, ensuring they are mostly submerged.
9. Step 9: Cover the skillet and simmer over low heat for 15-20 minutes, or until meatballs are cooked through and the sauce has thickened to your liking. The internal temperature should reach 165°F (74°C).
10. Step 10: Check doneness by cutting one meatball open; if still pink, continue cooking a few more minutes.
11. Step 11: Serve the meatballs and pumpkin sage sauce over pasta, mashed potatoes, or polenta. Garnish with fresh sage leaves, grated Parmesan cheese, and red pepper flakes if desired.

Tips & Variations

• Use a cookie scoop to ensure evenly sized meatballs for uniform cooking.
• Substitute ground chicken if you prefer a milder flavor.
• Add a pinch of cayenne or smoked paprika to the meatball mix for extra warmth.
• For a lighter sauce, replace heavy cream with whole milk or half-and-half.
• Serve over creamy polenta for a hearty meal with complementary textures.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce if it has thickened too much. You can also freeze cooked meatballs in sauce for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and form the meatballs in advance and keep them refrigerated for up to 24 hours before cooking. You can also fully cook them, then refrigerate or freeze the meatballs and sauce for later use.

What can I use if I don’t have fresh sage?

Dried sage works well as a substitute; just reduce the amount to about one-third since dried herbs are more concentrated. Alternatively, fresh thyme or rosemary can add a complementary herb flavor.

Turkey Meatballs with Pumpkin Sage Sauce Recipe

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★★★★★

4.9 from 94 reviews

This Turkey Meatballs in Pumpkin Sage Sauce recipe features perfectly browned turkey meatballs simmered in a creamy, flavorful pumpkin and sage sauce. Combining autumnal flavors like fresh sage, thyme, and a hint of nutmeg, this hearty dish is ideal for a cozy dinner and pairs well with pasta, mashed potatoes, or polenta.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: About 24 meatballs, serves 6 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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

Pumpkin Sage 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 ground nutmeg
• Salt and pepper to taste

For Serving and Garnish

• Fresh sage leaves
• Grated Parmesan cheese
• Red pepper flakes (optional)

Instructions

1. Combine Meatball Ingredients: In a large bowl, gently combine the ground turkey, panko breadcrumbs, Parmesan cheese, beaten egg, chopped onion, minced garlic, fresh sage, dried thyme, salt, and black pepper. Mix with your hands just until evenly distributed, being careful not to overwork.
2. Form the Meatballs: Shape the mixture into approximately 24 small meatballs, about 1-inch in diameter, using your hands or a cookie scoop. Place them on a parchment-lined plate or baking sheet.
3. Brown the Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in a single layer without overcrowding. Brown on all sides, about 2-3 minutes per side. Remove and set aside.
4. Sauté Aromatics: In the same skillet, add another tablespoon of olive oil and heat over medium heat. Cook finely chopped onion until softened, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
5. Add Pumpkin Puree and Broth: Stir in the pumpkin puree and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally, and cook for about 5 minutes to meld flavors.
6. Stir in Cream and Seasonings: Reduce heat to low and add heavy cream, Parmesan cheese, chopped fresh sage, dried thyme, and nutmeg. Season with salt and pepper to taste.
7. Simmer the Sauce: Continue cooking the sauce on low for 5-10 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
8. Add Meatballs to Sauce: Carefully add the browned meatballs back into the sauce, ensuring they are mostly submerged.
9. Simmer Until Cooked Through: Cover the skillet and simmer on low heat for 15-20 minutes, or until meatballs reach an internal temperature of 165°F (74°C) and the sauce thickens to desired consistency.
10. Check for Doneness: Cut one meatball open to verify there is no pink inside. If undercooked, continue simmering a few more minutes.
11. Serve: Serve meatballs and sauce over pasta, mashed potatoes, or polenta. Garnish with fresh sage leaves, grated Parmesan cheese, and optional red pepper flakes.

Notes

• Do not overmix the meatball mixture to keep them tender and moist.
• Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
• Adjust seasoning of the sauce at the end to preference.
• To speed cooking, use a thermometer to check internal temperature instead of guessing doneness.
• Leftover meatballs and sauce store well covered in the refrigerator for up to 3 days.
• This dish pairs well with creamy mashed potatoes, soft polenta, or your favorite pasta for a comforting meal.

Keywords: turkey meatballs, pumpkin sauce, sage sauce, fall recipes, creamy pumpkin sauce, healthy meatballs