Introduction

These easy turkey meatballs in pumpkin sage sauce offer a delightful twist on a classic comfort food. Tender turkey meatballs are simmered in a rich, creamy pumpkin sauce flavored with fresh sage and Italian seasoning. Perfect for cozy dinners when you want something both flavorful and unique.

A large pan filled with about 20 evenly spaced brown meatballs that have a slightly crispy texture on top, sitting in a thick, smooth, and bright orange creamy sauce. Fresh green sage leaves are placed between the meatballs, along with small sprigs of green herbs scattered over the whole dish. The pan is silver, with two visible rivets and a shiny handle, resting on a beige cloth atop a white marbled surface. The colors contrast warmly, showing the rich texture of the meatballs and sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups fresh breadcrumbs or panko, slightly heaping
3 tbsp milk
1/2 cup very finely chopped onion
4 garlic cloves, pressed
1 tbsp chopped fresh sage
1 tbsp chopped parsley
1 1/2 tsp Italian seasoning
1/2 cup grated Parmesan cheese
1 large egg plus 1 egg yolk
1 1/2 lb ground turkey (dark meat, 93/7 ratio)
1 1/4 tsp salt
1/4 tsp black pepper
Olive oil or avocado oil, for brushing and shallow frying
2 tbsp ghee or unsalted butter
1 tbsp olive oil
6 garlic cloves, pressed
2 tsp Italian seasoning
1 can (15 oz) organic pumpkin puree plus 1 cup additional pumpkin puree (not pie filling)
1 1/2 tsp salt, or more to taste
1/4 tsp black pepper
1 3/4 cups chicken stock
1/2 cup grated Parmesan cheese
1/4 cup heavy cream
2 tbsp maple syrup
1 tbsp chopped fresh sage
Fried sage leaves, for garnish if desired

Instructions

Step 1: In a large bowl, combine the fresh breadcrumbs with the milk and let soak for 2 to 3 minutes until moistened. Add the finely chopped onion, pressed garlic, chopped sage, parsley, Italian seasoning, grated Parmesan, and egg plus egg yolk. Mix with a fork until combined. Then add ground turkey, salt, and black pepper, gently mixing just until the mixture comes together. Avoid overmixing to keep the meatballs tender.
Step 2: Using a 2-tablespoon scoop, portion the meat mixture onto a parchment- or wax paper-lined platter. Place the meatballs in the freezer for 20 to 25 minutes to help them hold their shape. Once chilled, lightly wet your hands with water or a little oil and gently roll each meatball to form a smooth, round shape.
Step 3: Heat about 4 tablespoons of olive oil or avocado oil in a large heavy-bottomed skillet over medium-high heat. Lightly brush each meatball with oil before placing them in the hot skillet. Sear the meatballs, then reduce heat to medium or medium-low. Turn frequently to brown on all sides, cooking for about 10 minutes or until the internal temperature reaches 165°F. Transfer cooked meatballs to a clean platter and repeat with remaining meat.
Step 4: Wipe out the skillet used for frying meatballs. Melt the ghee (or butter) with 1 tablespoon olive oil over medium heat. Add the finely chopped onion and sauté for 2 to 3 minutes until softened. Stir in the pressed garlic and Italian seasoning and cook briefly until fragrant. Whisk in both portions of pumpkin puree, salt, black pepper, and chicken stock until smooth. Let the sauce simmer gently for 2 to 3 minutes. Remove from heat, then whisk in Parmesan cheese, heavy cream, maple syrup, and fresh sage. Add extra chicken stock if you prefer a thinner sauce.
Step 5: Add the cooked meatballs back into the pumpkin sage sauce and let them warm through for a few minutes so the flavors meld. Garnish with fried sage leaves if desired. Serve the meatballs and sauce over pasta, gnocchi, or mashed potatoes for a comforting and flavorful meal.

Tips & Variations

Use fresh breadcrumbs made from crusty bread for the best texture; panko works well too for a lighter bite.
For extra flavor, add a pinch of crushed red pepper flakes to the sauce if you like a bit of heat.
Ground dark turkey meat keeps the meatballs moist, but you can substitute ground chicken if preferred.
If you want a vegetarian version, try using plant-based meat alternatives and vegetable stock instead of chicken stock.
Frying sage leaves is optional but adds a lovely crispy garnish and intense sage aroma.

Storage

Store leftover meatballs and pumpkin sage sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the sauce from separating. You can also freeze meatballs and sauce separately for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a round meatball with a golden-brown crust lifted by a silver spoon above a shallow pan filled with creamy orange sauce. Inside the pan, five more browned meatballs sit in the sauce, sprinkled with fresh green herb leaves, some whole and some chopped. The pan rests on a white marbled surface with a light cloth, with additional green leaves nearby. The sauce looks smooth and thick, coating the meatballs lightly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the meatballs instead of frying?

Yes, you can bake the meatballs on a baking sheet at 400°F for about 18-20 minutes, turning halfway through, until cooked through. Then add them to the sauce as directed.

Is canned pumpkin puree the same as pumpkin pie filling?

No, pumpkin pie filling is sweetened and spiced, while pumpkin puree is plain and unsweetened. For this recipe, always use plain pumpkin puree to achieve the correct savory flavor.