Creamy Pumpkin Sage Turkey Meatballs

These turkey meatballs in pumpkin sage sauce are the cozy dinner you didn’t know you needed. It’s the kind of meal that brings all the comforting fall vibes—hearty, creamy, and flavorful, with just the right hint of herby warmth. But the best part? It’s surprisingly easy to pull together, even on a weeknight. Imagine juicy, golden turkey meatballs simmering in a velvety pumpkin sauce that’s infused with fresh sage, garlic, and a touch of cream. It’s rich without being heavy, savory with a subtle sweetness, and it makes your kitchen smell like a dream.

This isn’t your average meatball dish. Instead of the typical tomato-based sauce, the pumpkin brings a mellow earthiness that pairs beautifully with lean ground turkey. Sage—fresh, woodsy, and aromatic—adds depth and dimension, while a splash of cream makes the sauce irresistibly smooth. It’s the kind of meal that feels a little fancy, but not fussy at all.

What I love about this dish is how seasonal yet versatile it is. Yes, it screams fall and holiday dinner potential, but honestly? It works year-round when you’re craving something comforting yet a little different. Serve it over mashed potatoes, pasta, or even a bed of sautéed greens for a lighter option. The leftovers are incredible too—maybe even better the next day as the flavors settle in.

Whether you’re cooking for your family, meal prepping for the week, or just want to break away from your usual dinner rotation, these turkey meatballs in pumpkin sage sauce bring a fresh, flavorful twist to your table. Plus, it’s a great way to use up that leftover canned pumpkin sitting in the back of your pantry!

Why You’ll Love It

• Comforting yet light: The pumpkin sage sauce is creamy and cozy without feeling too heavy, and the lean turkey meatballs keep things balanced and satisfying.
• Seasonal flavors done right: The combination of pumpkin and sage gives the dish a warm, autumn-inspired flavor that feels special but not overpowering.
• Simple ingredients, big flavor: You don’t need anything fancy—just a handful of pantry staples, a can of pumpkin, and fresh herbs to make this dish shine.
• Great for meal prep: These meatballs reheat beautifully, making them perfect for leftovers or prepping a cozy week of lunches ahead of time.
• Versatile serving options: Serve them over pasta, rice, mashed potatoes, or even zucchini noodles—this sauce works with just about everything.

Ingredient List

For the Turkey Meatballs:

• 1 lb ground turkey (preferably 93% lean)
• 1/3 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil (for searing)

For the Pumpkin Sage Sauce:

• 1 tablespoon butter
• 1 small shallot, finely chopped (or 1/4 of an onion)
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
• 1 cup canned pumpkin puree
• 1/2 cup chicken broth
• 1/2 cup heavy cream (or half and half)
• Salt and pepper, to taste
• Optional: pinch of nutmeg for warmth

Ingredient Notes

• Ground turkey: I like using 93% lean for a balance of moisture and flavor—leaner blends can dry out quickly.
• Breadcrumbs: Panko or plain both work well; they help hold the meatballs together and keep them tender.
• Parmesan cheese: Adds a subtle saltiness and depth to the meatballs. Freshly grated is always best!
• Pumpkin puree: Make sure you’re using pure pumpkin, not pumpkin pie filling. Libby’s is my go-to.
• Sage: Fresh sage really elevates the flavor here—it brings a woodsy, aromatic note that pairs beautifully with the pumpkin.
• Heavy cream: For the silkiest sauce, stick with heavy cream or half and half. Milk can work in a pinch but won’t be as rich.
• Nutmeg (optional): Just a tiny pinch enhances the pumpkin without making it taste like dessert.

Kitchen Equipment Needed

• Large mixing bowl – For combining the turkey meatball mixture easily. I like using a deep, wide one for less mess.
• Non-stick or cast iron skillet – For searing the meatballs to get that golden crust. My go-to is a 10-inch cast iron for even heat.
• Tongs or a spatula – To flip the meatballs gently without breaking them apart.
• Medium saucepan – To make the creamy pumpkin sage sauce. A heavy-bottomed pan helps prevent burning.
• Measuring cups and spoons – For accuracy, especially with spices and liquids.
• Small cookie scoop or your hands – To portion out the meatballs evenly. A scoop keeps things quick and uniform.
• Wooden spoon or silicone spatula – For stirring the sauce smoothly as it thickens.

Instructions

1. Prepare the Turkey Meatball Mixture

• In a large mixing bowl, combine the ground turkey, breadcrumbs, minced garlic, grated Parmesan, chopped parsley, egg, salt, and pepper.
• Use your hands or a spoon to gently mix everything until just combined. Avoid overmixing to keep the meatballs tender.
• Let the mixture rest for 5 minutes while you prepare the sauce ingredients.

2. Shape the Meatballs

• Using a small cookie scoop or your hands, portion the meat mixture into golf ball-sized balls (about 1.5 inches in diameter).
• Place the formed meatballs on a plate or baking sheet, spaced out so they don’t stick together.

3. Brown the Meatballs

• Heat the olive oil in a large skillet over medium heat until shimmering.
• Carefully add the meatballs, leaving space between each one. Don’t overcrowd the pan — work in batches if needed.
• Cook for about 3-4 minutes on each side, turning gently to brown all sides evenly.
• Pro tip: Use tongs to turn meatballs carefully so they hold their shape without falling apart.
• Remove browned meatballs from the skillet and set aside.

4. Make the Pumpkin Sage Sauce

• In the same skillet, reduce heat to medium-low and add butter.
• Once melted, add chopped shallot and sauté for 2-3 minutes until soft and translucent.
• Stir in minced garlic and fresh sage, cooking for another minute until fragrant.
• Add the pumpkin puree and chicken broth, stirring to combine.
• Slowly pour in the heavy cream while stirring continuously to keep the sauce smooth.
• Season with salt, pepper, and a pinch of nutmeg if using.
• Pro tip: Whisk continuously as you add the cream to prevent lumps and create a silky sauce.

5. Simmer Meatballs in Sauce

• Gently return the browned meatballs to the skillet, nestling them into the pumpkin sauce.
• Cover the skillet and let everything simmer on low heat for about 10 minutes. This cooks the meatballs through and allows the flavors to meld.
• Check occasionally to make sure the sauce isn’t sticking or burning — add a splash of broth if it gets too thick.

6. Serve and Enjoy

• Taste the sauce and adjust seasoning if needed.
• Serve the turkey meatballs hot over your choice of sides—pasta, mashed potatoes, or roasted veggies work beautifully.
• Garnish with extra fresh sage or Parmesan if you like!

Tips and Tricks for Success

• Use fresh herbs whenever possible—fresh sage really elevates the flavor compared to dried.
• Don’t overmix the meatball mixture; this keeps them tender and juicy instead of dense.
• Browning the meatballs before simmering adds a delicious crust and deeper flavor.
• Simmer the meatballs gently in the sauce—too high heat can dry them out or cause the sauce to separate.
• If your sauce gets too thick, add a splash of chicken broth or water to loosen it up.
• Let the meatballs rest for a few minutes before serving to allow the flavors to fully develop.

Ingredient Substitutions and Variations

• Swap ground turkey for ground chicken or lean pork if preferred.
• Use gluten-free breadcrumbs or crushed oats for a gluten-free option.
• Substitute heavy cream with coconut milk or cashew cream for a dairy-free version.
• Replace pumpkin puree with butternut squash puree for a slightly different, sweeter taste.
• If fresh sage isn’t available, use dried sage but reduce the amount by half as it’s more concentrated.
• Add a pinch of red pepper flakes to the sauce for a subtle kick.

Serving Suggestions

• Serve these turkey meatballs over creamy mashed potatoes to soak up every bit of the pumpkin sage sauce.
• Spoon them onto a bed of buttered egg noodles or pappardelle for a comforting pasta dinner.
• For a lighter option, serve over sauteed spinach or kale with a sprinkle of Parmesan.
• I love pairing this dish with roasted Brussels sprouts or green beans for some fresh, crisp texture alongside.
• Make it a cozy bowl meal by adding cooked quinoa or brown rice—perfect for meal prep lunches!

Storage and Reheating Instructions

• Store leftover meatballs and sauce in an airtight container in the fridge for up to 3 days.
• To reheat, warm gently on the stovetop over low heat, stirring occasionally until heated through.
• Alternatively, microwave leftovers covered in 30-second intervals, stirring between each until hot.
• The sauce may thicken when chilled—add a splash of broth or water when reheating to loosen it back up.
• For longer storage, freeze cooked meatballs and sauce separately in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken works just as well and keeps the meatballs tender and flavorful. Just be sure not to overcook them.

Is canned pumpkin the same as pumpkin pie filling?

No, they’re different! Use pure canned pumpkin puree—not pumpkin pie filling, which has added sugar and spices.

Can I make this recipe dairy-free?

Yes! Swap the heavy cream for coconut milk or a nut-based cream alternative to keep it creamy and dairy-free.

How do I know when the meatballs are fully cooked?

The meatballs should reach an internal temperature of 165°F (74°C). They’ll also be firm to the touch and no longer pink inside.

Can I freeze the meatballs and sauce?

Definitely! Freeze them separately in airtight containers for up to 3 months. Thaw overnight before reheating gently.

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Did you try this recipe? Let me know in the comments how it turned out!

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