Turkey Meatballs in Pumpkin Sage Sauce Recipe
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.
- 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
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
- 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.
- 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.
- Form Meatballs: Using a 2-tablespoon scoop, portion meatballs onto parchment-lined platter. Chill in freezer for 20-25 minutes to firm up.
- Shape Meatballs: Wet palms with water or oil, roll each meatball gently into a round shape. Brush lightly with olive oil.
- 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.
- 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.
- Add Flavorings: Stir in garlic and Italian seasoning, cook briefly until aromatic.
- Add Pumpkin & Stock: Whisk in pumpkin puree, salt, pepper, and chicken stock until smooth. Simmer gently for 2-3 minutes to blend flavors.
- Finish Sauce: Turn off heat and whisk in parmesan, heavy cream, maple syrup, and fresh sage.
- 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
