Save Juicy turkey meatballs are simmered in a creamy, aromatic pumpkin sage sauce, capturing the essence of fall. Serve over pasta, mashed potatoes, or polenta for the ultimate comfort meal.
This recipe has become a family favorite especially during chilly evenings when a warm meal is just what we need.
Ingredients
- For the Meatballs: 1.5 lbs (680 g) ground turkey (preferably 93% lean), 1/2 cup (30 g) panko breadcrumbs, 1/4 cup (25 g) grated Parmesan cheese, 1 large egg lightly beaten, 1/4 cup (35 g) finely chopped yellow onion, 2 cloves garlic minced, 1 tablespoon chopped fresh sage, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon olive oil (for browning)
- For the Pumpkin Sage Sauce: 1 tablespoon olive oil, 1 small yellow onion finely chopped, 2 cloves garlic minced, 1 (15 oz / 425 g) can pumpkin puree (not pumpkin pie filling), 1 cup (240 ml) chicken broth, 1/2 cup (120 ml) heavy cream, 1/4 cup (25 g) grated Parmesan cheese, 2 tablespoons chopped fresh sage, 1 teaspoon dried thyme, 1/4 teaspoon ground nutmeg, salt and pepper to taste
- For Serving and Garnish: Fresh sage leaves, grated Parmesan cheese, red pepper flakes (optional)
Instructions
- Prepare the Meatballs:
- In a large bowl gently combine ground turkey, panko breadcrumbs, Parmesan, egg, onion, garlic, sage, thyme, salt, and pepper. Mix until just combined do not overwork.
- Form the Meatballs:
- Shape the mixture into about 24 meatballs (1-inch diameter). Place on a parchment-lined plate or baking sheet.
- Brown the Meatballs:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning to brown all sides about 2–3 minutes per side. Remove and set aside.
- Sauté Aromatics:
- In the same skillet add 1 tablespoon olive oil. Sauté chopped onion over medium heat until soft about 5 minutes. Add garlic cook for 1 minute until fragrant.
- Make the Sauce:
- Stir in pumpkin puree and chicken broth. Bring to a simmer and cook 5 minutes, stirring occasionally.
- Add Cream and Seasonings:
- Lower heat, add heavy cream, Parmesan, chopped sage, thyme, and nutmeg. Season with salt and pepper. Simmer 5–10 minutes, stirring, until slightly thickened.
- Simmer Meatballs in Sauce:
- Gently add browned meatballs to the sauce, submerging them. Cover and simmer on low for 15–20 minutes, until meatballs reach 165°F (74°C) internally and sauce thickens.
- Check for Doneness:
- Cut one meatball to ensure its cooked through.
- Serve:
- Spoon meatballs and sauce over pasta, mashed potatoes, or polenta. Garnish with fresh sage, extra Parmesan, and red pepper flakes if desired.
Save Our family gathers every fall to enjoy this hearty dish, making memories one meatball at a time.
Required Tools
Large mixing bowl, large skillet with lid, wooden spoon or spatula, baking sheet or plate, measuring cups and spoons, small cookie scoop (optional), instant-read thermometer (recommended)
Allergen Information
Contains Milk (Parmesan cheese, heavy cream), Egg, Gluten (panko breadcrumbs unless using gluten-free). Always check labels for hidden allergens if substituting ingredients.
Nutritional Information
Calories 355, Total Fat 20 g, Carbohydrates 16 g, Protein 27 g per serving
Save This dish is perfect for meal prep and tastes even better the next day.
Recipe Questions & Answers
- → What type of turkey should I use for the meatballs?
Use preferably lean ground turkey (around 93% lean) to ensure juicy meatballs without being too fatty.
- → Can I substitute the pumpkin puree with another ingredient?
For a similar texture and flavor, butternut squash puree works well in place of pumpkin puree.
- → How do I prevent the meatballs from falling apart during cooking?
Mix ingredients gently and avoid overworking the mixture. Browning the meatballs before simmering also helps them hold shape.
- → What dishes pair best with these meatballs and sauce?
Serve over pasta, creamy mashed potatoes, or soft polenta to complement the rich pumpkin sage sauce.
- → Can I make this dish ahead of time?
Yes, both meatballs and sauce can be prepared separately and refrigerated for up to 3 days or frozen for 3 months.