Turkey Meatballs with Pumpkin Sage Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Meatballs to Sauce: Carefully add the browned meatballs back into the sauce, ensuring they are mostly submerged.
- 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.
- Check for Doneness: Cut one meatball open to verify there is no pink inside. If undercooked, continue simmering a few more minutes.
- 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
