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.
Ingredients
Scale
For the 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 lean to fat ratio)
- 1 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil or avocado oil, for brushing and frying
For the 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
- 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
Nutrition
- Serving Size: 1 serving (approximately 4-5 meatballs with sauce)
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 120 mg
Keywords: turkey meatballs, pumpkin sage sauce, fall recipe, healthy meatballs, creamy pumpkin sauce, comfort food, lean turkey
