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Turkey Meatballs in Pumpkin Sage Sauce Recipe

Turkey Meatballs in Pumpkin Sage Sauce Recipe
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★★★★★

5.2 from 7 reviews

Delightfully tender turkey meatballs simmered in a rich, creamy pumpkin sage sauce. This comforting dish combines warm autumnal flavors like fresh sage, garlic, and pumpkin puree with lean ground turkey for a healthy yet indulgent meal. Perfect for cozy family dinners or special occasions, served best over pasta or mashed potatoes.

Ingredients

Scale

For the Turkey Meatballs

  • 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

For the Pumpkin Sage Sauce

  • 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

Instructions

  1. Preparation: Gather and prep all ingredients for both the turkey meatballs and pumpkin sage sauce as listed so they’re ready and organized for use during cooking.
  2. Prepare Breadcrumb Mixture: In a large bowl, add breadcrumbs and pour over the milk. Let soak for 2-3 minutes until the bread absorbs the liquid and softens.
  3. Mix Meatball Ingredients: To the soaked breadcrumbs add minced onion, pressed garlic cloves, chopped fresh sage, chopped parsley, Italian seasoning, grated parmesan, and the whole egg plus yolk. Use a fork to mix thoroughly until evenly combined.
  4. Add Turkey and Seasoning: Add ground turkey, salt, and black pepper. Gently combine with a light hand just until everything is incorporated – the mixture will be sticky and moist, which is normal.
  5. Portion Meatballs: Using a 2-tablespoon scoop, portion out the meatballs onto a parchment or wax paper-lined platter. Place the platter in the freezer for 20-25 minutes to chill and firm the meatballs, making them easier to shape.
  6. Shape Meatballs: After chilling, lightly wet your palms with water or a small amount of oil, then quickly roll each meatball between your palms to form smooth, round shapes.
  7. Brush Meatballs with Oil: Lightly brush olive oil over each meatball to help with browning and prevent sticking during cooking.
  8. Cook Meatballs: Heat a large, heavy-bottom skillet (non-stick or cast iron) over medium-high heat and drizzle in 4 tablespoons of oil. Add a batch of meatballs and sear, browning them briefly. Lower heat to medium or medium-low and continue cooking, turning to brown all sides, for about 10 minutes until the internal temperature reaches 165°F. Transfer cooked meatballs to a clean platter. Repeat with remaining meatballs.
  9. Prepare Pumpkin Sage Sauce: Wipe out the skillet from frying. Add ghee (or unsalted butter) and olive oil, heating until melted and hot. Add finely minced onion and sauté for 2-3 minutes until softened.
  10. Add Garlic and Seasoning: Stir in pressed garlic cloves and Italian seasoning. Cook briefly until aromatic.
  11. Add Pumpkin and Stock: Whisk in the pumpkin puree, salt, black pepper, and chicken stock until smooth. Allow the sauce to gently simmer for 2-3 minutes to blend flavors.
  12. Finish Sauce: Remove from heat and gently whisk in grated parmesan cheese, heavy cream, maple syrup, and chopped fresh sage until smooth and creamy.
  13. Combine Meatballs and Sauce: Add the cooked meatballs back into the sauce, letting them warm through for a few minutes in the simmering sauce.
  14. Serve: Optionally garnish with fried sage leaves. Serve the turkey meatballs with pumpkin sage sauce over your favorite side like gnocchi, linguini, penne, bow ties, or mashed potatoes for a comforting meal.

Notes

  • For best texture, use panko or fresh breadcrumbs soaked in milk to keep meatballs tender.
  • Dark meat ground turkey is preferred for juiciness; avoid lean breast-only turkey.
  • Chilling meatballs before cooking helps them hold shape better during frying.
  • Use organic pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • Adjust salt in sauce to taste, especially if using salted chicken stock.
  • Fried sage leaves add a crispy, aromatic garnish—simply fry fresh sage leaves in oil until crisp.
  • Internal temperature for cooked turkey meatballs should be 165°F (74°C) for food safety.
  • This sauce pairs wonderfully with pasta or creamy mashed potatoes for a complete meal.

Nutrition

Keywords: turkey meatballs, pumpkin sage sauce, autumn recipe, healthy meatballs, creamy pumpkin sauce, savory pumpkin, fall dinner ideas

Find it online: https://kitchenbyclara.com/turkey-meatballs-in-pumpkin-sage-sauce-recipe/