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.
Equipment
- Large mixing bowl
- Non-stick or cast-iron skillet
- Tongs or a spatula
- Medium saucepan
- Measuring cups and spoons
- Small cookie scoop or your hands
- Wooden Spoon or Silicone Spatula
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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!
Notes
Nutritional Value (Estimated per serving)
- Calories: ~360 kcal
- Protein: 26g
- Carbohydrates: 12g
- Fat: 22g
- Fiber: 2g
- Sugar: 2g