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–+ servings
Turkey Meatballs Pumpkin Sage Sauce

Savory Turkey Meatballs in Creamy Pumpkin Sage Sauce

These Turkey Meatballs in Pumpkin Sage Sauce offer a delightful flavor explosion, perfect for autumn comfort food.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Turkey 93% lean for juicy meatballs
  • 1 cup Panko Breadcrumbs Swap with gluten-free breadcrumbs for a gluten-free version
  • 1/2 cup Parmesan Cheese Can be omitted for a dairy-free alternative
  • 1 large Egg Essential for binding
  • 1 medium Yellow Onion Can use shallots as a substitute
  • 2 cloves Garlic Minced, fresh preferred
  • 2 tbsp Fresh Sage Dried sage can be used in smaller amounts
  • 1 tsp Dried Thyme
  • 1 tsp Salt To taste
  • 1/2 tsp Black Pepper To taste
  • 2 tbsp Olive Oil For browning
For the Sauce
  • 1 cup Pumpkin Puree 100% puree, not pie filling
  • 1 cup Chicken Broth Use vegetable broth for vegetarian option
  • 1/2 cup Heavy Cream Coconut cream for a dairy-free choice
  • 1/4 tsp Nutmeg
For Garnishing
  • 4 leaves Fresh Sage For garnishing
  • 2 tbsp Grated Parmesan Optional
  • 1/4 tsp Red Pepper Flakes Optional for heat

Equipment

  • Mixing bowl
  • Skillet
  • Baking sheet
  • Measuring cups
  • Measuring spoons

Method
 

Step‑by‑Step Instructions
  1. Combine all meatball ingredients in a large mixing bowl and mix gently until just combined.
  2. Shape into approximately 24 golf ball-sized meatballs and place on a lined baking sheet.
  3. Brown meatballs in a skillet with olive oil for 2-3 minutes per side.
  4. Sauté chopped onion in the same skillet for 4-5 minutes, then add minced garlic for another minute.
  5. Add pumpkin puree and chicken broth to the skillet, bring to a simmer for 5 minutes.
  6. Stir in heavy cream, grated Parmesan, sage leaves, thyme, and nutmeg; season to taste.
  7. Simmer sauce on low for 5-10 minutes until thickened.
  8. Add browned meatballs to the sauce, simmer for 15-20 minutes to cook through.
  9. Serve over pasta or polenta, garnished with sage leaves and Parmesan.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 3mgCalcium: 80mgIron: 2mg

Notes

Ensure to mix gently to avoid tough meatballs. Use 100% pumpkin puree for the best flavor. Adjust seasonings to taste.

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