Turkey Meatballs in Pumpkin Sage Sauce Recipe

Introduction

These turkey meatballs in pumpkin sage sauce offer a comforting twist on a classic favorite. The rich, creamy sauce pairs beautifully with tender, seasoned meatballs for a perfect autumn-inspired meal.

Ingredients

• 2 tablespoons ghee or unsalted butter
• 1 tablespoon olive oil
• ½ 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 ½ teaspoon salt (or to your taste)
• ¼ teaspoon black pepper
• 1 ¾ cups chicken stock
• ½ cup grated parmesan cheese
• ¼ cup heavy cream
• 2 tablespoons maple syrup
• 1 tablespoon chopped, fresh sage
• Fried sage leaves, optional garnish

Instructions

1. Step 1: Prepare all ingredients, gathering and organizing them for easy use.
2. Step 2: In a large bowl, soak breadcrumbs in milk for 2 to 3 minutes. Add onion, garlic, sage, parsley, Italian seasoning, parmesan, and egg yolk, then mix thoroughly.
3. Step 3: Add ground turkey, salt, and pepper. Gently combine until just mixed; the mixture will be sticky.
4. Step 4: Scoop 2-tablespoon portions onto a parchment-lined platter and chill in the freezer for 20 to 25 minutes to firm up.
5. Step 5: Wet your hands lightly and roll meatballs until round. Brush with olive oil.
6. Step 6: Heat 4 tablespoons oil in a large heavy skillet over medium-high heat. Add meatballs in batches, sear until browned, then reduce heat to medium-low and cook about 10 minutes, turning frequently, until internal temperature reaches 165°F. Set aside cooked meatballs.
7. Step 7: Wipe out skillet and melt ghee and olive oil together over medium heat. Sauté minced onion for 2 to 3 minutes until softened.
8. Step 8: Stir in garlic and Italian seasoning. When fragrant, whisk in pumpkin puree, salt, pepper, and chicken stock until smooth.
9. Step 9: Let sauce simmer gently for 2 to 3 minutes, then remove from heat and whisk in parmesan, heavy cream, maple syrup, and chopped sage.
10. Step 10: Add meatballs to the sauce and let warm for a few minutes. Garnish with fried sage leaves if desired. Serve over gnocchi, linguini, penne, bow ties, or mashed potatoes.

Tips & Variations

• For extra flavor, try adding a pinch of nutmeg to the pumpkin sauce.
• Use ground chicken instead of turkey for a lighter alternative.
• Frying sage leaves as a garnish adds a crispy herbal note that complements the sauce beautifully.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugar and spices that will alter the flavor of the sauce. Use plain organic pumpkin puree for the best results.

Can I bake the meatballs instead of frying them?

Yes, baking the meatballs at 400°F for about 15-20 minutes until cooked through can be a healthier alternative. Just be sure to brown them briefly in a skillet if you want the traditional seared flavor.

Turkey Meatballs in Pumpkin Sage Sauce Recipe

Print Recipe

★★★★★

4.4 from 122 reviews

These Turkey Meatballs in Pumpkin Sage Sauce combine tender, savory turkey meatballs with a rich and creamy pumpkin sauce infused with fresh sage and Italian seasonings. Perfectly seared and simmered in a luscious sauce made from pumpkin puree, parmesan, and cream, this dish offers a comforting fall-inspired meal ideal over pasta or mashed potatoes.

• Author: Sophie
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American
• Diet: Low Fat

Ingredients

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For the Turkey Meatballs

• Breadcrumbs (quantity not specified in original; estimate 1/2 cup)
• Milk (to soak breadcrumbs; estimate 1/4 cup)
• 1/2 cup finely minced onion
• 6 cloves garlic, pressed through garlic press (divided)
• 2 teaspoons Italian seasoning (divided)
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh parsley (estimated based on typical recipe)
• 1/2 cup grated parmesan cheese (divided)
• 1 whole egg plus 1 egg yolk
• 1 lb ground turkey
• 1 1/2 teaspoons salt (divided)
• 1/4 teaspoon black pepper (divided)
• Olive oil, for brushing and frying (about 8 tablespoons total)

For the Pumpkin Sage Sauce

• 2 tablespoons ghee or unsalted butter
• 1 tablespoon olive oil
• 1/2 cup finely minced onion (fresh for sauce)
• 6 cloves garlic, pressed through garlic press (fresh for sauce)
• 2 teaspoons Italian seasoning (fresh for sauce)
• 1 (15-ounce) can plus 1 cup organic pumpkin puree (not pie filling)
• 1 1/2 teaspoons salt (to taste, divided)
• 1/4 teaspoon black pepper (to taste, divided)
• 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

Instructions

1. Prepare Meatball Mixture. In a large bowl, soak breadcrumbs in milk for 2-3 minutes to soften. Then add minced onion, pressed garlic, chopped sage and parsley, Italian seasoning, parmesan cheese, whole egg plus yolk, and mix thoroughly with a fork until combined.
2. Add Turkey and Seasonings. Add ground turkey, salt, and pepper to the breadcrumb mixture. Gently fold to combine, being careful not to overmix; the mixture will be sticky and moist.
3. Portion and Chill Meatballs. Using a 2-tablespoon scoop, portion out meatball mixture onto a parchment-lined platter. Freeze meatballs for 20-25 minutes to firm up, making shaping easier.
4. Shape Meatballs. Lightly wet your hands with water or oil, then gently roll each chilled meatball between palms to form smooth, round shapes. Brush each meatball with a little olive oil.
5. Cook Meatballs. Heat a large heavy-bottom skillet over medium-high heat and add about 4 tablespoons olive oil. Once hot, add meatballs in batches, searing and browning on all sides. Reduce heat to medium or medium-low and continue cooking for about 10 minutes until meatballs reach an internal temperature of 165°F. Remove cooked meatballs to a clean platter and repeat with remaining meatballs.
6. Prepare Pumpkin Sage Sauce. Wipe out the skillet and melt ghee (or butter) with olive oil over medium heat. Add minced onion and sauté 2-3 minutes until softened. Stir in garlic and Italian seasoning until fragrant.
7. Add Pumpkin and Stock. Whisk in pumpkin puree, salt, pepper, and chicken stock until smooth. Let the sauce gently simmer for 2-3 minutes to blend flavors.
8. Finish Sauce. Remove skillet from heat and whisk in parmesan cheese, heavy cream, maple syrup, and chopped fresh sage until well combined and creamy.
9. Combine Meatballs and Sauce. Add cooked meatballs into the sauce and allow them to warm through for a few minutes. Garnish with fried sage leaves if desired.
10. Serve. Serve the turkey meatballs with pumpkin sage sauce over your choice of gnocchi, linguini, penne, bow ties, or mashed potatoes for a hearty, comforting meal.

Notes

• Freezing meatballs before shaping helps them hold their shape and makes them easier to roll.
• Ensure meatballs reach an internal temperature of 165°F for safe consumption.
• Use organic pumpkin puree, not pumpkin pie filling, for the sauce.
• Fried sage leaves add a lovely crunchy garnish but are optional.
• This sauce pairs well with various pasta shapes or mashed potatoes for a complete dish.
• Adjust salt according to your taste and dietary needs.

Keywords: turkey meatballs, pumpkin sage sauce, fall recipe, comfort food, healthy meatballs, creamy pumpkin sauce