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Fall evenings call for dishes that feel like a warm blanket — these Fall Turkey Meatballs with Creamy Pumpkin Sage Sauce do just that. Ground turkey meatballs are lightly seasoned and browned, then simmered in a silky pumpkin-and-sage sauce that’s gently spiced with nutmeg and cinnamon for cozy, autumnal depth. Serve over wide pasta or creamy polenta for a comforting, crowd-pleasing meal that’s surprisingly simple to pull together; if you enjoy hearty seasonal dinners, you might also like the savory-sweet balance in sausage and sweet potatoes with honey garlic sauce.

Why make this recipe

It captures fall flavors — pumpkin and sage — without relying on sugary, dessert-style spices.
Lean turkey keeps the meatballs lighter while still staying moist thanks to panko and cheese.
One-skillet sauce plus a quick browning step makes this feel special without hours of work.

Ingredients

1 ½ pounds ground turkey (93% lean)
½ cup panko breadcrumbs
¼ cup grated vegetarian hard cheese
1 large egg, lightly beaten
¼ cup finely minced yellow onion
2 cloves garlic, minced
1 tablespoon fresh sage, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil (for browning meatballs)
2 tablespoons unsalted butter
1 tablespoon olive oil (for sauce)
1 small yellow onion, finely diced
2 cloves garlic, minced (for sauce)
½ cup chicken or vegetable broth (non-alcohol alternative for white wine)
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
2 cups low-sodium chicken or vegetable broth
½ cup heavy cream
¼ cup fresh sage leaves, chopped
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¾ teaspoon salt (for sauce)
½ teaspoon black pepper (for sauce)
Cooked pasta (fettuccine, pappardelle, or penne) or creamy polenta, for serving
Freshly grated vegetarian hard cheese, for garnish
Extra fresh sage leaves, for garnish

Step-by-Step Guide to Making Fall Turkey Meatballs with Creamy Pumpkin Sage Sauce

Prepare the meatball mixture: Mince ¼ cup yellow onion (or shallot) and 2 cloves garlic very finely. In a large bowl, combine 1 ½ pounds ground turkey, ½ cup panko breadcrumbs, ¼ cup grated vegetarian hard cheese, the lightly beaten large egg, minced onion, minced garlic, 1 tablespoon chopped fresh sage, 1 tablespoon chopped fresh parsley, 1 teaspoon dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Use your hands to mix everything gently until just combined — overmixing will dry the meatballs out.
Shape and chill: Form the mixture into roughly 1½-inch meatballs (you should get about 20–24). Place them on a tray or plate and chill in the refrigerator for 20–30 minutes; this helps them hold together and gives a firmer crust when browning.
Start the pumpkin sage sauce: In a deep skillet or Dutch oven, melt 2 tablespoons unsalted butter together with 1 tablespoon olive oil over medium heat. Add the finely diced small yellow onion and sauté for 5–7 minutes until the onion is soft and translucent.
Build aromatics: Add 2 minced garlic cloves and about half of the chopped fresh sage (roughly 2 tablespoons). Sauté 1–2 minutes until fragrant. Pour in ½ cup chicken or vegetable broth (used as a non-alcohol alternative to white wine) and simmer for 2–3 minutes, scraping the pan to loosen any bits and allowing the liquid to reduce by about half.
Add pumpkin and broth: Stir in the entire 15-ounce can of pumpkin puree and 2 cups low-sodium chicken or vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it simmer for 10–15 minutes so the flavors meld.
Smooth and enrich: For a velvety sauce, carefully transfer the mixture to a blender and puree until smooth, or use an immersion blender right in the pot. Return the sauce to the skillet (if you used a blender). Stir in ½ cup heavy cream, ½ teaspoon ground nutmeg, ¼ teaspoon ground cinnamon, ¾ teaspoon salt, and ½ teaspoon black pepper. Keep the sauce on a very gentle simmer and stay warm while you brown the meatballs.
Brown the meatballs: Heat 1 tablespoon olive oil in another large skillet over medium-high heat until it shimmers. Brown the chilled meatballs in batches so you don’t overcrowd the pan — about 3–4 minutes per side — until well-browned all over. They don’t need to be cooked through at this point; browning adds flavor and texture.
Simmer meatballs in sauce: Transfer the browned meatballs directly into the simmering pumpkin sage sauce. Gently stir to submerge the meatballs in the sauce. Reduce the heat to low, cover, and simmer for 15–20 minutes, or until the meatballs are cooked through and have absorbed some of the sauce’s flavors.
Finish with fresh sage: Just before serving, stir in the remaining chopped fresh sage leaves. Taste and adjust seasoning with additional salt and pepper if needed.
Serve: Prepare your pasta or creamy polenta while the meatballs simmer. If serving with pasta, you can add the cooked pasta directly into the skillet with the meatballs and sauce and toss to coat. Ladle generous portions into shallow bowls and garnish with freshly grated vegetarian hard cheese and extra sage leaves. Serve warm and enjoy!

How to Serve — Best Ways to Serve Fall Turkey Meatballs with Creamy Pumpkin Sage Sauce

Over pasta: Toss these meatballs with wide noodles like fettuccine or pappardelle so each ribbon is coated in the creamy pumpkin sauce.
On polenta: Spoon the meatballs and sauce over a bed of creamy polenta for a rustic, comforting presentation.
As a cozy plate: Serve alongside roasted root vegetables (carrots, parsnips, and beets) for an autumnal meal that’s balanced and colorful.
Family-style: Keep the skillet on the table and serve with crusty bread for mopping up the sauce.

Storage Tips for Fall Turkey Meatballs with Creamy Pumpkin Sage Sauce

Refrigerator: Cool to room temperature, transfer to an airtight container, and store for up to 3–4 days at 40°F (4°C) or below.
Freezer: Portion meatballs and sauce into freezer-safe containers or bags; label with the date. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently over low heat on the stovetop, stirring occasionally, until warmed through. If sauce has thickened, add a splash of broth or cream to loosen it. Avoid high heat to prevent curdling of the cream.

Tips to Make Fall Turkey Meatballs with Creamy Pumpkin Sage Sauce

Lightly mix the meatball ingredients: Overworking the turkey will result in dense meatballs. Mix just until combined for tender results.
Chill before browning: Letting meatballs chill helps them hold together and browns more evenly.
Brown in batches: Overcrowding lowers pan temperature and prevents a golden crust.
Taste the sauce before finishing: Pumpkin puree can vary in saltiness; adjust seasoning with salt, pepper, or a squeeze of lemon if it tastes flat.

Variations and Substitutions

Vegetarian swap (paragraph): For a vegetarian version, use a firm plant-based ground meat or a mixture of finely chopped mushrooms and cooked lentils bound with egg or a flax egg and extra panko. Sear or bake “meatballs” and finish them in the pumpkin sage sauce exactly as you would with turkey.
Cheese and herb variations (bullets):
- Swap the vegetarian hard cheese for grated pecorino or aged parmesan if you’re not strictly vegetarian.
- Substitute rosemary for some of the sage for a slightly different aromatic profile.
- Use turkey sausage (removed from casings) for a quicker shortcut — brown and form into spoon-sized rounds.

A Few Notes on Technique and Flavor
The beauty of this dish is how the pumpkin puree serves as a savory, silky base rather than a sweet element. Nutmeg and cinnamon should be subtle companions to the sage and turkey, not dominant notes. Browning is crucial: those caramelized bits add depth that a blender alone can’t achieve. If you prefer a brighter sauce, a small squeeze of lemon at the end can lift the flavors without making it citrus-forward.

Frequently Asked Questions
Q: How do I keep the turkey meatballs moist?
A: Add just enough panko to bind; too much will dry them out. The grated cheese and a single beaten egg help retain moisture. Also, avoid overmixing the meat.

Q: Can I make the meatballs ahead of time?
A: Yes — form and chill the meatballs up to 24 hours ahead (tightly covered) and brown and simmer in the sauce when ready to serve.

Q: Is canned pumpkin the same as pumpkin pie filling?
A: No. Use plain canned pumpkin puree (not pumpkin pie filling, which contains added sugar and spices).

Q: Can I use ground chicken instead of turkey?
A: Yes, ground chicken will work, but turkey generally has a firmer texture and browns slightly better. If using chicken, consider adding an extra tablespoon of panko or a touch more cheese to help bind.

Q: Can I skip the cream to make the sauce lighter?
A: You can reduce the cream to ¼ cup or swap in a mixture of Greek yogurt and a little milk, stirred in off the heat to avoid curdling. The sauce will be less rich but still flavorful.

Serving timeline ideas

Weeknight dinner: Brown meatballs while sauce simmers for a 45–60 minute meal.
Make-ahead: Simmer meatballs in sauce, cool to room temperature, refrigerate, and reheat for an easy dinner later that week.
Entertaining: Serve with a wide platter of pasta, extra grated cheese, and crusty bread so guests can help themselves.

Flavor pairings and wine suggestions (if not avoiding alcohol)

The sauce’s creaminess and nutmeg play well with a medium-bodied white like Chardonnay or an unoaked Viognier. If you prefer red, a light to medium Pinot Noir complements turkey without overpowering the sage and pumpkin.

Final thoughts on prepping for a crowd
This recipe scales well. Multiply the meatball ingredients and cook in several batches; the sauce can be made in a large Dutch oven and kept warm on the stove or in a low oven (about 200°F / 95°C) for serving. For buffet-style, keep a ladle handy and transfer the skillet to the table for a cozy presentation.

FAQs — alternate styles

How long will leftovers keep? Refrigerated in an airtight container: 3–4 days. Frozen: up to 3 months.
Can I make this gluten-free? Use gluten-free panko and ensure broth and canned pumpkin are certified gluten-free.
What if my sauce separates when reheating? Rewarm gently and whisk in a little warm broth or cream; avoid high heat.

Conclusion

This Fall Turkey Meatballs with Creamy Pumpkin Sage Sauce recipe is a comforting, seasonal showstopper that’s approachable enough for weeknights yet elegant enough for guests. For a similar take that swaps textures and grains, see this inspired version of Turkey Meatballs in Pumpkin Sage Sauce. If you’re curious about pairing pumpkin-scented meatballs with a grain like orzo for a lighter meal, check out Sage Turkey Meatballs with Pumpkin Orzo for another delicious variation.

Fall Turkey Meatballs with Creamy Pumpkin Sage Sauce

Author: admin
Total Time: 60 minutes
Yield: 4 servings 1x
Diet: Gluten-Free, Dairy-Free, Nut-Free

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Description

Comforting ground turkey meatballs simmered in a silky pumpkin and sage sauce, perfect for cozy fall evenings.

Ingredients

Scale

1 ½ pounds ground turkey (93% lean)
½ cup panko breadcrumbs
¼ cup grated vegetarian hard cheese
1 large egg, lightly beaten
¼ cup finely minced yellow onion
2 cloves garlic, minced
1 tablespoon fresh sage, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil (for browning meatballs)
2 tablespoons unsalted butter
1 tablespoon olive oil (for sauce)
1 small yellow onion, finely diced
2 cloves garlic, minced (for sauce)
½ cup chicken or vegetable broth
1 (15-ounce) can pumpkin puree
2 cups low-sodium chicken or vegetable broth
½ cup heavy cream
¼ cup fresh sage leaves, chopped
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¾ teaspoon salt (for sauce)
½ teaspoon black pepper (for sauce)
Cooked pasta (fettuccine, pappardelle, or penne) or creamy polenta, for serving
Freshly grated vegetarian hard cheese, for garnish
Extra fresh sage leaves, for garnish

Instructions

Prepare the meatball mixture by combining ground turkey, panko, cheese, egg, onion, garlic, sage, parsley, thyme, salt, and pepper in a large bowl. Mix gently.
Shape mixture into meatballs, refrigerate for 20–30 minutes.
In a skillet, combine butter and olive oil over medium heat. Sauté onion for 5–7 minutes.
Add garlic and half of the sage, sauté until fragrant. Pour in broth and reduce by half.
Stir in pumpkin and broth, simmer for 10–15 minutes.
Blend sauce until smooth, return to skillet. Stir in heavy cream, nutmeg, cinnamon, salt, and pepper.
Brown meatballs in a large skillet with olive oil, then add to sauce. Simmer for 15–20 minutes until cooked through.
Stir in remaining sage before serving. Serve over pasta or creamy polenta, garnished with cheese and sage.

Notes

Avoid overmixing the meatball mixture to keep them tender. Chill the meatballs before browning for better texture.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg

Keywords: Turkey, Meatballs, Pumpkin, Sage, Fall, Comfort Food

Fall Turkey Meatballs with Creamy Pumpkin Sage Sauce

Conclusion