Name: Turkey Meatballs in Pumpkin Sage Sauce Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 1 ½ cups fresh breadcrumbs (or panko breadcrumbs); 3 tablespoons milk; ½ cup finely minced onion; 4 garlic cloves, pressed through garlic press; 1 tablespoon chopped fresh sage; 1 tablespoon chopped parsley; 1 ½ teaspoons Italian seasoning; ½ cup grated parmesan; 1 large whole egg plus 1 yolk; 1 ½ pounds ground turkey (dark meat, 93/7 lean to fat ratio); 1 ¼ teaspoon salt; ¼ 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; 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 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

Jump to Recipe

If you love cozy, comforting dishes that bring a burst of autumnal flavor to your table, then this recipe for Turkey Meatballs in Pumpkin Sage Sauce is about to become your new favorite. Tender turkey meatballs, perfectly seasoned and lightly crisped, swim in a rich, creamy pumpkin sauce infused with fragrant sage and a touch of sweetness. It’s a celebration of fall in every bite, yet balanced and comforting enough for any night of the week. Whether you’re craving something hearty for dinner or want to impress guests with something unique, these turkey meatballs nestled in a velvety pumpkin sage sauce deliver on flavor and warmth like no other.

Turkey Meatballs in Pumpkin Sage Sauce Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may seem simple at first glance, but each one plays a vital role in building layers of flavor, texture, and color in this dish. From the juicy turkey meatballs to the creamy pumpkin sauce, every component works together harmoniously to make this recipe truly special.

Fresh breadcrumbs: Provide moisture and lightness to the meatballs for a tender bite.
Milk: Needed to soak breadcrumbs, keeping the meatballs juicy.
Onion: Adds sweetness and depth to both meatballs and sauce.
Garlic cloves: Infuse a warm, aromatic base to complement the turkey.
Fresh sage: Brings that unmistakable earthy, herbal note vital to the sauce’s character.
Parsley: Adds freshness and a pop of color inside the meatballs.
Italian seasoning: Blends herbs that enhance every savory element.
Parmesan cheese: Offers umami richness and a salty bite to the meatballs and sauce.
Eggs: Act as the perfect binder, holding the meatballs together without heaviness.
Ground turkey (dark meat): The lean but flavorful base for your meatballs.
Salt and black pepper: Essential for seasoning and balancing the flavors.
Olive or avocado oil: For browning the meatballs beautifully without sticking.
Ghee or unsalted butter: Adds richness to the pumpkin sage sauce.
Pumpkin puree: The star ingredient in the sauce, lending creamy texture and fall flavor.
Chicken stock: Creates a light base and helps meld all the ingredients into a smooth sauce.
Heavy cream: Enhances the sauce’s velvety consistency and indulgence.
Maple syrup: Adds subtle sweetness to balance the savory and earthy notes.
Fried sage leaves (optional): Provide a crispy, aromatic garnish for extra flair.

How to Make Turkey Meatballs in Pumpkin Sage Sauce

Step 1: Prepare the Turkey Meatballs

Begin by soaking the fresh breadcrumbs in milk, allowing them to soak for a few minutes until soft and plump. This step ensures your meatballs stay moist and tender. Then, combine the soaked breadcrumbs with minced onion, pressed garlic, fresh sage, parsley, Italian seasoning, and grated parmesan. Add the whole egg plus yolk, mixing everything thoroughly using a fork to evenly distribute these wonderful flavors.

Step 2: Mix the Turkey and Seasonings

Next, add the ground turkey and season with salt and pepper. Using a gentle hand, mix everything just until combined—overworking can toughen the meat. Expect a sticky, moist mixture that will form the perfect base for your meatballs.

Step 3: Shape and Chill

Using a 2-tablespoon scoop, portion out your meatballs onto parchment-lined platter. Pop them into the freezer for about 20 to 25 minutes—this chilling step makes rolling the meatballs into perfect spheres much easier and helps them hold their shape while cooking.

Step 4: Brown the Meatballs

Wet your palms slightly, then roll the meatballs quickly but gently to create smooth, round balls. Brush each with a little olive oil and heat a heavy skillet with 4 tablespoons of oil over medium-high heat. Sear the meatballs, allowing them to brown beautifully on all sides. Then lower the heat to medium and cook them through for about 10 minutes until they reach an internal temperature of 165°, ensuring they’re juicy and safe to eat.

Step 5: Make the Pumpkin Sage Sauce

Wipe out your skillet and melt the ghee with olive oil over medium heat. Sauté onion until softened, then add garlic and Italian seasoning. Stir in pumpkin puree, salt, pepper, and chicken stock, whisking until smooth. Allow the sauce to simmer gently to let the flavors marry. Finally, turn off the heat and whisk in parmesan, heavy cream, maple syrup, and fresh sage to create an irresistibly creamy, flavorful sauce.

Step 6: Combine Meatballs and Sauce

Return the cooked turkey meatballs to the skillet with the pumpkin sage sauce. Let them sit for a few minutes to warm through and soak up some of that luscious sauce. Top with fried sage leaves if you want that extra aromatic crunch, and you’re ready to serve!

How to Serve Turkey Meatballs in Pumpkin Sage Sauce

Garnishes

A sprinkle of freshly grated parmesan cheese adds another layer of richness and a pop of color. Crispy fried sage leaves offer a wonderful herbal crunch and visual appeal that elevates the dish beautifully. You could also add a sprinkle of freshly chopped parsley for brightness.

Side Dishes

These turkey meatballs in pumpkin sage sauce shine when served over pillowy gnocchi or your favorite pasta shapes like linguini, penne, or bow ties—any pasta that can cradle the sauce well is perfect. Mashed potatoes make a dreamy base too, soaking up every bit of that creamy pumpkin goodness.

Creative Ways to Present

For a cozy dinner party, serve the meatballs nestled in shallow bowls with a drizzle of extra sauce and a sprinkle of herbs. If you’re feeling playful, layer them in a casserole dish topped with breadcrumbs and parmesan, then bake just until golden for a comforting twist. You can even spoon the sauce over roasted vegetables or a bed of creamy polenta for a delightful variation.

Make Ahead and Storage

Storing Leftovers

Let the turkey meatballs and pumpkin sage sauce cool completely before transferring them to an airtight container. Stored in the refrigerator, they will stay fresh for up to 3 days, making them perfect for planned meals or quick reheats.

Freezing

If you want to enjoy this dish later, freeze the cooked meatballs and sauce separately in freezer-safe containers or bags. Properly frozen, they will maintain their flavor and texture for up to 3 months. Thaw overnight in the fridge before reheating gently.

Reheating

To reheat, warm the turkey meatballs in pumpkin sage sauce gently in a skillet over medium-low heat, stirring occasionally, until heated through. Adding a splash of chicken stock or cream can refresh the sauce’s consistency if it has thickened too much during storage.

FAQs

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken works well here, though turkey offers slightly richer flavor, especially when using dark meat. Just be sure to adjust cooking times as needed.

Is pumpkin puree the same as pumpkin pie filling?

No, pumpkin puree is plain cooked pumpkin without added sugars or spices, making it perfect for savory dishes like this one. Pumpkin pie filling has spices and sugar added, so it’s best avoided in savory recipes.

Can I make these meatballs gluten-free?

Yes! Simply swap the breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers to keep the texture light and tender without gluten.

What if I don’t have fresh sage?

Dried sage can be used in a pinch, but use about one-third of the amount called for since dried herbs are more concentrated. Fresh sage truly elevates the flavor here, so try to get fresh if possible.

Can I bake the meatballs instead of frying?

Definitely! Baking at 400°F (200°C) for about 20-25 minutes works well and reduces oil use. Just be sure to turn them halfway for even browning.

Final Thoughts

Making Turkey Meatballs in Pumpkin Sage Sauce is like wrapping yourself in a warm, flavorful hug. The combination of juicy turkey, creamy pumpkin, and fragrant herbs creates a dish that feels special yet totally approachable. I encourage you to try this recipe soon—you’ll find it’s perfect for cozy dinners, weeknight meals that impress, or anytime you want to celebrate the flavors of fall with a comforting twist. Once you do, it’s sure to become a beloved staple in your recipe rotation.