Name: Turkey Meatballs in Pumpkin Sage Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
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 lean to fat ratio); 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

Jump to Recipe

If you are craving something cozy, comforting, and utterly delicious, you have to try these Turkey Meatballs in Pumpkin Sage Sauce. This dish brings together tender, juicy turkey meatballs nestled in a creamy, luxuriously spiced pumpkin sauce infused with the earthy aroma of fresh sage. It’s a perfect fall-inspired meal that balances savory and sweet in the most satisfying way, giving you flavors that feel like a warm hug on a plate. Whether you’re serving it for a family dinner or want to impress guests with something both unique and approachable, Turkey Meatballs in Pumpkin Sage Sauce will quickly become a beloved staple in your kitchen.

Turkey Meatballs in Pumpkin Sage Sauce Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, fresh ingredients is the key to making a recipe like this truly sing. Each component in this list is carefully chosen to contribute to the overall flavor, texture, and color of the dish, ensuring that every bite of your Turkey Meatballs in Pumpkin Sage Sauce is pure magic.

Fresh breadcrumbs: These give the meatballs a delightful tenderness and help hold them together without weighing them down.
Milk: Soaking the breadcrumbs keeps the meatballs moist and adds a subtle creaminess.
Minced onion: It adds a gentle sweetness and depth without overpowering the turkey.
Garlic cloves: A punch of aromatic flavor that enhances both the meatballs and the sauce.
Fresh sage: This herb provides a woodsy, slightly peppery flavor that is essential for that authentic pumpkin sage pairing.
Parsley: Adds bright, fresh notes that bring balance to the rich sauce.
Italian seasoning: A blend that layers in savory Mediterranean flavors, enriching the meatballs and sauce alike.
Grated parmesan: For a salty, nutty finish that elevates the depth of flavor.
Egg and egg yolk: These act as binders to keep your turkey meatballs perfectly intact.
Ground turkey (dark meat blend): Dark meat provides the juiciness necessary to keep meatballs tender and flavorful.
Salt and black pepper: The foundational seasonings to bring out the full taste of each ingredient.
Olive or avocado oil: For that perfect sear that locks in juices and adds a golden crust.
Ghee or unsalted butter: Adds richness and helps develop the pumpkin sage sauce base.
Chicken stock: Creates a flavorful body and silky texture in the sauce.
Pumpkin puree: The star of the sauce, providing velvety texture and subtle sweetness.
Heavy cream: Adds decadent smoothness to the sauce.
Maple syrup: A touch of natural sweetness that perfectly complements the pumpkin and sage.
Fried sage leaves (optional): A crispy, fragrant garnish that adds extra texture and a burst of herbal aroma.

How to Make Turkey Meatballs in Pumpkin Sage Sauce

Step 1: Prep Your Ingredients

First things first, get everything ready! Measuring and mincing all your ingredients before you dive in makes the process smooth and fun. This is the moment where you appreciate how fresh sage and garlic will meld during cooking, promising layers of flavor in your final dish.

Step 2: Make the Meatball Mixture

Start by soaking your breadcrumbs in milk to create a soft base that keeps your meatballs tender. Then add in all the aromatics like onion, garlic, herbs, parmesan, and eggs, mixing well so each element is evenly distributed. Finally, gently fold in your ground turkey along with salt and pepper. The key here is to handle the mixture lightly so your meatballs stay moist and don’t turn dense.

Step 3: Shape and Chill the Meatballs

Using a two-tablespoon scoop makes portioning consistent and easy. Place the scooped meatballs onto parchment-lined trays and pop them into the freezer for about 20 to 25 minutes. Chilling firms up the mixture, so when you roll your Turkey Meatballs in Pumpkin Sage Sauce, they’ll hold their shape beautifully without falling apart.

Step 4: Brown the Meatballs

Lightly wet or oil your hands to roll the chilled portions into smooth, round meatballs. Brush a little olive oil over the surface, then sear them in a hot, heavy skillet with some olive oil. Browning your meatballs on all sides not only locks in juices but also creates a gorgeous, flavorful crust. Cook through on medium-low heat until they reach an internal temperature of 165 degrees, about 10 minutes.

Step 5: Prepare the Pumpkin Sage Sauce

After setting aside the cooked meatballs, wipe out your skillet and melt together ghee and olive oil. Sauté onions until soft, then add garlic and Italian seasoning for that irresistible base fragrance. Whisk in pumpkin puree, chicken stock, salt, and pepper to create a smooth sauce. Let it simmer gently to marry the flavors before finishing with parmesan, heavy cream, maple syrup, and chopped sage for richness and complexity.

Step 6: Combine and Warm Through

Return the browned meatballs to the sauce, letting them soak up the luxurious pumpkin cream mixture and warm through. This final melding step ensures every bite bursts with balanced seasoning and creamy texture that defines Turkey Meatballs in Pumpkin Sage Sauce.

How to Serve Turkey Meatballs in Pumpkin Sage Sauce

Garnishes

A sprinkle of freshly grated parmesan or a scattering of crispy fried sage leaves adds not just texture but pops of flavor and visual appeal. These little touches truly elevate your presentation while intensifying the earthy, herbal notes in the dish.

Side Dishes

These meatballs shine when paired with starches that soak up the lovely pumpkin sauce. Think soft gnocchi, pillowy mashed potatoes, or even a bed of al dente linguini or penne. Roasted autumn vegetables also make a delicious and colorful accompaniment.

Creative Ways to Present

For a twist, try stacking a meatball over lightly toasted garlic bread and drizzle on extra sauce for a delightful open-faced sandwich. Or serve everything in a cozy bowl topped with fresh herbs for a comforting, rustic vibe. Turkey Meatballs in Pumpkin Sage Sauce also works beautifully spooned over creamy polenta for a hearty dinner worth savoring.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your meatballs and pumpkin sage sauce separately in airtight containers in the fridge. They’ll stay fresh for up to 3 days, making this dish ideal for quick weekday meals or planned leftovers.

Freezing

You can freeze the cooked meatballs alone or the entire dish together. To freeze best, cool completely, then layer meatballs and sauce in a freezer-safe container, separating with parchment paper if needed. They will keep well for up to 3 months, ready for an easy reheat whenever the craving strikes.

Reheating

Gently reheat frozen or refrigerated Turkey Meatballs in Pumpkin Sage Sauce on the stovetop over low heat to keep the sauce creamy and the meatballs tender. Add a splash of chicken stock or cream if the sauce thickens too much. Avoid microwaving if possible, as slow reheating preserves the texture and rich flavors best.

FAQs

Can I use turkey breast instead of dark meat?

Absolutely, but keep in mind turkey breast is leaner and can result in drier meatballs. To combat this, consider adding a bit more milk-soaked breadcrumbs or a touch of olive oil to maintain juiciness in your Turkey Meatballs in Pumpkin Sage Sauce.

Is pumpkin puree from a can the best option?

Canned organic pumpkin puree is convenient and consistent, making it perfect for this recipe. Just be sure not to use pumpkin pie filling, which contains added spices and sugars that could throw off the flavor balance.

Can I substitute the heavy cream for a dairy-free alternative?

Yes! Full-fat coconut milk or a creamy cashew-based substitute works wonderfully here, keeping the sauce rich and velvety while accommodating dairy-free diets.

How do I know when the meatballs are cooked through?

The safest way is to check that the internal temperature reaches 165 degrees Fahrenheit using a meat thermometer. Alternatively, cutting one open to ensure there’s no pink in the center works, but a thermometer is always most reliable.

What herbs pair well with pumpkin besides sage?

Rosemary and thyme are lovely companions to pumpkin and work well if you want to experiment. However, sage’s earthy, slightly peppery flavor remains the top choice for that classic pumpkin meatball sauce experience.

Final Thoughts

There’s nothing quite like the comforting richness of Turkey Meatballs in Pumpkin Sage Sauce to make a meal feel special yet homey at the same time. From the first forkful, you’ll understand why this recipe is a true crowd-pleaser and a seasonal favorite. I wholeheartedly encourage you to try it out—it’s a joyful way to bring warmth, flavor, and a touch of elegance to your dinner table.

Turkey Meatballs in Pumpkin Sage Sauce Recipe

★★★★★

5.1 from 23 reviews

Author: lilan
Total Time: 40 minutes
Yield: 4 to 6 servings 1x
Diet: Low Fat

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Description

Savory turkey meatballs simmered in a creamy, flavorful pumpkin sage sauce, perfect for a comforting fall-inspired meal. This recipe combines lean ground turkey with aromatic herbs and a rich pumpkin-infused sauce, ideal served over pasta or mashed potatoes.

Instructions

Prepare Ingredients: Begin by gathering and prepping all turkey meatball ingredients according to the list, ensuring everything is finely minced and ready for use.
Mix Breadcrumbs and Dairy: Place breadcrumbs in a large bowl and pour milk over them. Let soak for 2-3 minutes to soften. Add onion, garlic, sage, parsley, Italian seasoning, parmesan, and eggs, mixing thoroughly with a fork until combined.
Add Turkey and Seasoning: Incorporate the ground turkey along with salt and black pepper. Gently combine all ingredients by hand without overworking; the mixture will be sticky and moist, which is normal.
Form Meatballs and Chill: Use a 2-tablespoon scoop to portion the mixture onto a parchment-lined platter. Chill in the freezer for 20-25 minutes to firm up, facilitating easier shaping.
Shape Meatballs: Lightly wet your palms and roll each chilled portion quickly to form smooth, round meatballs. Brush each with a thin layer of olive oil.
Sear Meatballs: Heat a large heavy skillet over medium-high heat with about 4 tablespoons olive or avocado oil. Add meatballs in batches, searing them briefly on each side to brown.
Cook Through: Lower heat to medium or medium-low and continue cooking meatballs for about 10 minutes, turning frequently until internal temperature reaches 165°F. Set cooked meatballs aside on a clean platter.
Prepare Sauce Ingredients: While meatballs cook, prep all pumpkin sage sauce ingredients for smooth workflow.
Sauté Aromatics: Wipe skillet clean, melt ghee and olive oil over medium heat. Add minced onion and sauté 2-3 minutes until softened. Stir in garlic and Italian seasoning until fragrant.
Add Pumpkin and Stock: Whisk in pumpkin puree, salt, pepper, and chicken stock until sauce is smooth and combined.
Simmer Sauce: Let sauce gently simmer for 2-3 minutes to blend flavors, then remove from heat. Whisk in parmesan, heavy cream, maple syrup, and chopped sage until creamy.
Combine Meatballs and Sauce: Add meatballs into the sauce and allow them to warm through for a few minutes. Garnish with fried sage leaves if desired, then serve over gnocchi, pasta, or mashed potatoes.

Notes

The mixture for meatballs will be very sticky; this is expected and ensures moist meatballs.
Freezing the formed meatballs before cooking helps them hold their shape and makes rolling easier.
Use organic pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
Ensure meatballs reach an internal temperature of 165°F for food safety.
Fried sage leaves add a decorative and flavorful garnish but are optional.
This dish pairs well with gnocchi, linguini, penne, bow tie pasta, or creamy mashed potatoes.
Maple syrup adds a slight sweetness to balance the savory and earthy flavors.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing, Simmering
Cuisine: American