SPREAD LOVE

Why Make This Recipe

Turkey Meatballs in Pumpkin Sage Sauce is a delightful dish that combines the comforting flavors of autumn with a healthy twist. These turkey meatballs are tender and juicy, while the pumpkin sage sauce adds a rich, creamy texture that’s perfect for coating pasta or mashed potatoes. This recipe is a great way to enjoy a seasonal favorite, and it’s easy to prepare for a family meal or a cozy gathering. Plus, the use of ground turkey makes it a lighter option without sacrificing flavor.

How to Make Turkey Meatballs in Pumpkin Sage Sauce

Ingredients

1 1/2 cups (slightly heaping) fresh breadcrumbs (or panko breadcrumbs)
3 tablespoons milk
1/2 cup finely minced onion
4 garlic cloves, pressed through garlic press
1 tablespoon chopped fresh sage
1 tablespoon chopped parsley
1 1/2 teaspoons Italian seasoning
1/2 cup grated Parmesan
1 large whole egg plus 1 yolk
1 1/2 pounds ground turkey (dark meat, 93/7 ratio lean to fat)
1 1/4 teaspoon salt
1/4 teaspoon black pepper
Olive oil or avocado oil, for brushing over top and lightly frying
2 tablespoons ghee or unsalted butter
1 tablespoon olive oil
1/2 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 1/2 teaspoon salt (or to your taste)
1/4 teaspoon black pepper
1 3/4 cups chicken stock
1/2 cup grated Parmesan cheese
1/4 cup heavy cream
2 tablespoons maple syrup
1 tablespoon chopped fresh sage
Fried sage leaves, optional garnish

Directions

Start by gathering and prepping all your turkey meatball ingredients from the list above.
In a large bowl, add the breadcrumbs and pour over the milk. Let them sit for 2 to 3 minutes to soak.
Add the onion, garlic, sage, parsley, Italian seasoning, Parmesan, and the whole egg plus yolk to the bowl. Mix everything together using a fork until well combined.
Gently add the ground turkey along with the salt and pepper. Mix lightly until everything is just combined. The mixture will be sticky, which is normal.
Use a 2-tablespoon scoop to portion out your turkey meatballs and place them on a parchment-lined platter. Chill in the freezer for 20 to 25 minutes to firm them up.
Once chilled, lightly wet your palms and roll each meatball to make them round.
Brush olive oil over each meatball. Heat a large skillet over medium-high heat and drizzle in about 4 tablespoons of oil.
Add a batch of meatballs to the skillet to sear and brown. Reduce the heat to medium or medium-low and cook all sides for about 10 minutes until they reach an internal temperature of 165°F. Transfer to a clean platter and repeat with remaining meatballs.
For the pumpkin sage sauce, wipe out the skillet used for frying the meatballs and add ghee and olive oil. Once melted and hot, sauté the minced onion for 2 to 3 minutes until softened.
Add the garlic and Italian seasoning, stirring until fragrant. Then, whisk in the pumpkin puree, salt, pepper, and chicken stock until smooth.
Let the sauce simmer gently for 2 to 3 minutes. Turn off the heat and whisk in the Parmesan, heavy cream, maple syrup, and chopped sage.
Add the meatballs to the sauce, allowing them to warm through for a few minutes. Top with fried sage leaves, if desired, and serve over your favorite pasta or mashed potatoes.

How to Serve Turkey Meatballs in Pumpkin Sage Sauce

This dish is perfect served over cooked pasta such as gnocchi, linguini, or penne. It also pairs beautifully with mashed potatoes, providing a delightful contrast in textures. For a complete meal, consider adding a simple green salad on the side.

How to Store Turkey Meatballs in Pumpkin Sage Sauce

If you have leftovers, store the turkey meatballs and sauce in an airtight container in the refrigerator for up to 3 days. To freeze, place the meatballs and sauce in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Tips to Make Turkey Meatballs in Pumpkin Sage Sauce

Use fresh herbs for the best flavor. If you only have dried herbs, reduce the amount used, as dried herbs are more concentrated.
Fry the meatballs in batches to ensure they cook evenly and brown nicely.
For a brighter flavor, add a splash of lemon juice to the sauce just before serving.

Variation

You can swap out the ground turkey for ground chicken or lean beef, depending on your preference. Additionally, if you’re looking for a spicier kick, consider adding red pepper flakes to the sauce.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?
No, it’s best to use pure pumpkin puree for this recipe as pumpkin pie filling contains added sugars and spices that will alter the flavor.

How do I know when the turkey meatballs are fully cooked?
The internal temperature should reach 165°F when checked with a meat thermometer.

Is it possible to prepare the turkey meatballs ahead of time?
Yes! You can prepare the meatballs in advance and freeze them. Just cook them from frozen when you’re ready to eat, adding a few extra minutes to the cooking time.