Easy Turkey Meatballs in Pumpkin Sage Sauce Recipe
This Easy Turkey Meatballs in Pumpkin Sage Sauce recipe offers a comforting and flavorful twist on traditional meatballs. Tender ground turkey meatballs are browned to perfection and simmered in a rich, creamy pumpkin sage sauce that combines savory herbs with a subtle sweetness. Perfect paired with pasta, gnocchi, or mashed potatoes, this dish is a cozy and satisfying meal ideal for autumn or any time you crave hearty comfort food.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 20 meatballs, serves 4-6 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Turkey Meatballs
- 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
Pumpkin Sage Sauce
- 2 tbsp ghee or unsalted butter
- 1 tbsp olive oil
- 1/2 cup very finely chopped onion
- 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
- Prep the Turkey Meatball Mixture: Begin by soaking the breadcrumbs in milk for 2 to 3 minutes until moistened. In a large bowl, add finely chopped onion, pressed garlic, chopped sage, parsley, Italian seasoning, Parmesan, and the eggs, mixing thoroughly. Add ground turkey, salt, and pepper, and gently combine with a light hand to keep the meatballs tender.
- Shape and Chill the Meatballs: Using a 2-tablespoon scoop, portion the mixture onto a parchment-lined platter. Freeze for 20 to 25 minutes to help the meatballs hold their shape. After chilling, wet your palms and roll each meatball to form smooth, round balls.
- Brown and Cook the Meatballs: Heat a large heavy skillet over medium-high and add about 4 tablespoons of olive or avocado oil. Brush each meatball lightly with oil and sear on all sides, then reduce heat to medium or medium-low and continue cooking, turning to brown evenly. Cook for approximately 10 minutes until internal temperature reaches 165°F. Transfer to a clean platter.
- Make the Pumpkin Sage Sauce: Wipe out the skillet and melt ghee (or butter) with 1 tablespoon olive oil over medium heat. Sauté chopped onion for 2 to 3 minutes until softened, then add garlic and Italian seasoning until fragrant. Whisk in pumpkin puree, salt, pepper, and chicken stock, simmer gently for 2 to 3 minutes. Remove from heat and stir in Parmesan, heavy cream, maple syrup, and fresh sage. Adjust consistency with extra stock if needed.
- Combine and Serve: Add cooked meatballs to the pumpkin sage sauce to warm through and absorb flavors for a few minutes. Garnish with fried sage leaves if desired. Serve over pasta, gnocchi, or mashed potatoes for a hearty, comforting meal.
Notes
- Use dark meat ground turkey (93/7 ratio) for moist and flavorful meatballs.
- Soaking the breadcrumbs in milk helps retain moisture and tenderness.
- Chilling the meatballs before cooking prevents them from falling apart during frying.
- Use fresh sage for best flavor; frying the leaves adds a crunchy garnish.
- The pumpkin puree used is plain, not the spiced pie filling, to avoid overpowering sweetness.
- Adjust the sauce consistency with extra chicken stock to your preference.
- These meatballs can be served with your choice of pasta, gnocchi, or mashed potatoes.
- Ensure meatballs are cooked to an internal temperature of 165°F for safety.
Keywords: turkey meatballs, pumpkin sage sauce, autumn recipe, comfort food, easy meatballs, ground turkey recipe, fall dinner, creamy pumpkin sauce, sage meatballs
