Name: Fall Turkey Meatballs with Creamy Pumpkin Sage Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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; 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

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