Turkey Meatballs in Pumpkin Sage Sauce Recipe

Introduction

These turkey meatballs in pumpkin sage sauce offer a cozy and savory twist on a classic comfort dish. Juicy turkey meatballs are simmered in a rich, creamy pumpkin sauce flavored with fresh sage and parmesan. Perfect for fall dinners, this recipe pairs beautifully with pasta or mashed potatoes for a hearty meal.

Ingredients

• 1 ½ cups fresh breadcrumbs (or panko breadcrumbs)
• 3 tablespoons milk
• ½ cup finely minced onion
• 4 garlic cloves, pressed
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped parsley
• 1 ½ teaspoons Italian seasoning
• ½ cup grated parmesan
• 1 large whole egg plus 1 yolk
• 1 ½ pounds ground turkey (dark meat, 93/7 lean to fat)
• 1 ¼ teaspoon salt
• ¼ teaspoon black pepper
• Olive oil or avocado oil, for frying and brushing
• 2 tablespoons ghee or unsalted butter
• 1 tablespoon olive oil
• ½ cup finely minced onion (for sauce)
• 6 cloves garlic, pressed (for sauce)
• 2 teaspoons Italian seasoning (for sauce)
• 1 (15 ounce) can plus 1 cup organic pumpkin puree (not pie filling)
• 1 ½ teaspoon salt (or to taste, for sauce)
• ¼ teaspoon black pepper (for sauce)
• 1 ¾ cups chicken stock
• ½ cup grated parmesan cheese (for sauce)
• ¼ cup heavy cream
• 2 tablespoons maple syrup
• 1 tablespoon chopped fresh sage (for sauce)
• Fried sage leaves, optional garnish

Instructions

1. Step 1: In a large bowl, soak the breadcrumbs in the milk for 2 to 3 minutes. Add the minced onion, pressed garlic, fresh sage, parsley, Italian seasoning, parmesan, and eggs. Mix thoroughly with a fork.
2. Step 2: Add the ground turkey, salt, and pepper. Gently combine everything just until well mixed; the mixture will be sticky and moist.
3. Step 3: Using a 2-tablespoon scoop, portion the meat mixture onto a parchment-lined platter. Chill in the freezer for 20 to 25 minutes until firm.
4. Step 4: Wet your palms with water or oil and roll each meatball quickly into a round shape. Brush lightly with olive oil.
5. Step 5: Heat 4 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add meatballs in batches, searing them to brown briefly, then lowering heat to medium or medium-low.
6. Step 6: Cook meatballs, turning to brown all sides, until fully cooked through and registering 165°F internally, about 10 minutes. Set aside on a clean platter.
7. Step 7: Wipe out the skillet and add ghee (or butter) and olive oil. When hot, sauté the minced onion for 2 to 3 minutes until soft.
8. Step 8: Stir in garlic and Italian seasoning until fragrant. Whisk in pumpkin puree, salt, pepper, and chicken stock until smooth.
9. Step 9: Simmer gently for 2 to 3 minutes to combine flavors, then remove from heat. Whisk in parmesan, heavy cream, maple syrup, and chopped sage.
10. Step 10: Return meatballs to the sauce and let them warm through for a few minutes. Garnish with fried sage leaves if desired, then serve with your choice of gnocchi, pasta, or mashed potatoes.

Tips & Variations

• Use organic dark meat turkey for juicier, more flavorful meatballs.
• Choose pure pumpkin puree—not pie filling—to avoid added sugars and spices.
• For a hands-off alternative, bake meatballs at 400°F for 18 to 20 minutes, brushing with oil beforehand.
• Quickly fry sage leaves in hot oil for about 20 seconds to add a crunchy, aromatic garnish.
• Serve over gnocchi, linguini, penne, bow tie pasta, or creamy mashed potatoes for a comforting meal.

Storage

Store leftover meatballs and pumpkin sage sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, stirring occasionally to keep the sauce smooth. Meatballs and sauce can also be frozen 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 use turkey breast instead of dark meat turkey?

You can substitute turkey breast, but dark meat is preferred for its higher fat content which keeps the meatballs juicy and flavorful. Using breast meat may result in drier meatballs.

Is it possible to make these meatballs ahead of time?

Yes, you can prepare and form the meatballs a day ahead and keep them refrigerated or frozen. Cooking them just before serving will ensure the best texture and flavor.

Turkey Meatballs in Pumpkin Sage Sauce Recipe

Print Recipe

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4.6 from 701 reviews

Delicious and cozy Turkey Meatballs in a rich, creamy Pumpkin Sage Sauce, perfect for fall. These meatballs combine ground turkey with fresh herbs and spices, lightly seared for a golden crust, then simmered in a flavorful pumpkin-based sauce with parmesan, cream, and fresh sage. Serve over gnocchi, pasta, or mashed potatoes for a comforting meal.

• Author: Kai
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: Approximately 20 meatballs (serves 4-6) 1x
• Category: Entree
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Turkey Meatballs

• 1 ½ cups fresh breadcrumbs (or panko breadcrumbs), slightly heaping
• 3 tablespoons milk
• ½ cup finely minced onion
• 4 garlic cloves, pressed through garlic press
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped parsley
• 1 ½ teaspoons Italian seasoning
• ½ cup grated parmesan cheese
• 1 large whole egg plus 1 yolk
• 1 ½ pounds ground turkey (dark meat, 93/7 lean to fat ratio)
• 1 ¼ teaspoons salt
• ¼ teaspoon black pepper
• Olive oil or avocado oil, for brushing and frying

Pumpkin Sage Sauce

• 2 tablespoons ghee or unsalted butter
• 1 tablespoon olive oil
• ½ 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 ½ teaspoons salt (or to taste)
• ¼ teaspoon black pepper
• 1 ¾ cups chicken stock
• ½ cup grated parmesan cheese
• ¼ cup heavy cream
• 2 tablespoons maple syrup
• 1 tablespoon chopped fresh sage
• Fried sage leaves, optional garnish

Instructions

1. Prepare Meatball Mixture: In a large bowl, add breadcrumbs and pour over milk; let soak for 2-3 minutes. Stir in onion, garlic, sage, parsley, Italian seasoning, parmesan, egg, and yolk, mixing thoroughly.
2. Add Turkey & Seasoning: Add ground turkey, salt, and pepper; gently combine with a light hand until just mixed. The mixture will be sticky and moist.
3. Form Meatballs: Using a 2-tablespoon scoop, portion meatballs onto parchment-lined platter. Chill in freezer for 20-25 minutes to firm up.
4. Shape Meatballs: Wet palms with water or oil, roll each meatball gently into a round shape. Brush lightly with olive oil.
5. Cook Meatballs: Heat a large heavy skillet over medium-high heat with 4 tablespoons oil. Add meatballs in batches, sear until browned, reduce heat to medium/medium-low, and cook for about 10 minutes, turning to cook evenly and reach 165°F internal temperature. Transfer cooked meatballs to a clean platter.
6. Prepare Sauce Base: Wipe out skillet. Add ghee (or butter) and olive oil; heat until melted. Add minced onion and sauté 2-3 minutes until softened.
7. Add Flavorings: Stir in garlic and Italian seasoning, cook briefly until aromatic.
8. Add Pumpkin & Stock: Whisk in pumpkin puree, salt, pepper, and chicken stock until smooth. Simmer gently for 2-3 minutes to blend flavors.
9. Finish Sauce: Turn off heat and whisk in parmesan, heavy cream, maple syrup, and fresh sage.
10. Combine & Serve: Add meatballs to sauce and warm through for a few minutes. Garnish with fried sage leaves if desired. Serve over gnocchi, linguini, penne, bow ties, or mashed potatoes.

Notes

• Use organic dark meat ground turkey for better flavor and juiciness.
• Make sure to use pure pumpkin puree, not pumpkin pie filling.
• Meatballs can be baked at 400°F for 18-20 minutes if preferred instead of frying.
• For garnish, fry sage leaves in hot oil for about 20 seconds until crisp.
• Serve with your choice of gnocchi, pasta varieties, or mashed potatoes for a hearty meal.
• To prevent meatballs from sticking during shaping, wet your hands slightly.
• Internal temperature of cooked turkey meatballs should reach 165°F for safety.

Keywords: turkey meatballs, pumpkin sage sauce, fall recipes, comfort food, creamy pumpkin sauce, autumn dinner, healthy meatballs, cozy meal