Description
Turkey Meatballs in Pumpkin Sage Sauce is a comforting and wholesome dish combining tender lean turkey meatballs with a creamy, flavorful pumpkin sauce infused with fresh sage. Perfect for chilly evenings, this recipe delivers a harmonious blend of savory and subtly sweet autumn flavors, ideal for quick weeknight dinners or casual entertaining.
Ingredients
Scale
Meatballs
- 1 lb ground turkey
- 1/2 cup breadcrumbs (or almond flour for gluten-free)
- 1/4 cup grated Parmesan cheese (omit or substitute for dairy-free)
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 1 tsp salt
- 1/2 tsp black pepper
- 1 egg (optional, to help bind)
- 2 tbsp olive oil (for cooking)
Pumpkin Sage Sauce
- 2 tbsp olive oil
- 10–12 fresh sage leaves
- 1 cup pumpkin puree (100% pumpkin, not pie filling)
- 3/4 cup chicken broth (or vegetable broth for vegetarian/vegan option)
- 1–2 cloves garlic, minced (optional for extra flavor)
- Salt and pepper, to taste
- Optional: splash of heavy cream or coconut milk for creamier sauce
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground turkey, breadcrumbs, grated Parmesan, minced garlic, finely chopped onion, salt, pepper, and egg if using. Mix gently until just combined to keep the meatballs tender and juicy.
- Form and cook the meatballs: Shape the mixture into evenly sized meatballs about 1 to 1.5 inches in diameter. Heat olive oil in a skillet over medium heat. Cook the meatballs in batches, browning all sides until cooked through, about 8-10 minutes. Remove and set aside.
- Make the pumpkin sage sauce: In the same skillet, add more olive oil if needed and sauté fresh sage leaves until fragrant. Stir in pumpkin puree, chicken broth, and additional garlic if desired. Let the sauce simmer gently, allowing flavors to meld and sauce to thicken slightly.
- Combine meatballs and sauce: Return the cooked meatballs to the pan, spooning the pumpkin sage sauce over them. Simmer together for an additional 5 minutes so meatballs soak up the sauce.
- Finish and serve: Taste and adjust seasoning with salt and pepper. Garnish with extra Parmesan or fresh sage if desired. Serve warm, optionally with mashed potatoes, pasta, or rice.
Notes
- Don’t overmix the meatball mixture to avoid tough texture.
- Use a cookie scoop or spoons to make uniform meatballs for even cooking.
- Brown meatballs well to add flavor and help them hold their shape.
- Fresh sage is preferable; dried sage can be used sparingly due to potency.
- If sauce is too thick, add broth gradually to reach desired consistency.
- For dairy-free version, omit Parmesan or use a dairy-free alternative and substitute cream with coconut milk.
- Try adding red pepper flakes for a spicier kick, or stir in finely chopped spinach or kale for extra veggies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Pan-frying and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: turkey meatballs, pumpkin sage sauce, autumn recipe, comfort food, healthy meatballs, easy weeknight dinner, gluten-free, dairy-free option
