Savory Turkey Meatballs in Pumpkin Sage Sauce Recipe

Introduction

Experience the comforting flavors of savory turkey meatballs simmered in a creamy pumpkin sage sauce. This dish combines tender, juicy meatballs with a rich, aromatic sauce that’s perfect for cozy dinners any time of year.

Ingredients

• 1 lb Ground Turkey (Can substitute with ground beef for richer taste)
• 1 cup Fresh Breadcrumbs (Panko can be used for lighter texture)
• 1/4 cup Milk (No substitutions recommended)
• 1 small Onion (finely minced) (Shallots can be a milder substitute)
• 2 cloves Garlic (minced) (Fresh is best, but garlic powder can work)
• 2 tbsp Fresh Sage (Dried sage is a possible substitute)
• 1 tbsp Italian Seasoning (Feel free to swap or omit)
• 1 large Eggs (1 whole + 1 yolk, substitutes aren’t recommended)
• 1/4 cup Parmesan Cheese (Use nutritional yeast for dairy-free option)
• 1 cup Canned Pumpkin Puree (Avoid pumpkin pie filling)
• 1/2 cup Heavy Cream (Half-and-half can be a lighter alternative)

Instructions

1. Step 1: Preheat a large skillet over medium heat for about 5 minutes.
2. Step 2: Soak the fresh breadcrumbs with milk in a small bowl for about 5 minutes until softened.
3. Step 3: In a large mixing bowl, combine ground turkey, soaked breadcrumbs, minced onion, garlic, fresh sage, Italian seasoning, eggs, and Parmesan cheese. Mix until just combined.
4. Step 4: Roll the meat mixture into uniform meatballs, approximately 1.5 inches in diameter.
5. Step 5: Cook the formed meatballs in the preheated skillet for 5 to 7 minutes, turning occasionally, until they develop a golden brown crust and are cooked through.
6. Step 6: In the same skillet, add the pumpkin puree, heavy cream, and additional sage if desired. Stir the sauce and heat for 3 to 5 minutes until warmed through and slightly thickened.
7. Step 7: Return the meatballs to the skillet with the pumpkin sage sauce. Simmer together for 3 to 4 minutes to allow flavors to meld.

Tips & Variations

• For a richer flavor, substitute ground turkey with ground beef or a mix of both.
• Use panko breadcrumbs for a lighter, crispier meatball texture.
• Fresh sage adds the best aroma, but dried sage is a convenient alternative in a pinch.
• Try swapping heavy cream with half-and-half for a lighter sauce.
• For a dairy-free version, replace Parmesan cheese with nutritional yeast and omit heavy cream or use a plant-based alternative.

Storage

Store leftover meatballs and pumpkin sage sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in short intervals until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pumpkin puree instead of canned?

Yes, frozen pumpkin puree works well as long as it’s fully thawed and drained of excess water before using to maintain sauce consistency.

Are these meatballs suitable for meal prepping?

Absolutely! They reheat nicely and the sauce helps keep the meatballs moist, making them a great option for make-ahead lunches or dinners.

Savory Turkey Meatballs in Pumpkin Sage Sauce Recipe

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★★★★★

4.8 from 571 reviews

Delicious and comforting savory turkey meatballs cooked in a creamy pumpkin sage sauce. This dish combines lean ground turkey with aromatic herbs and a rich, velvety pumpkin-based sauce for a unique twist on traditional meatballs that’s perfect for fall or anytime you want a cozy meal.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Meatballs

• 1 lb Ground Turkey (Can substitute with ground beef for richer taste)
• 1 cup Fresh Breadcrumbs (Panko can be used for lighter texture)
• 1/4 cup Milk (No substitutions recommended)
• 1 small Onion, finely minced (Shallots can be a milder substitute)
• 2 cloves Garlic, minced (Fresh is best, but garlic powder can work)
• 2 tbsp Fresh Sage (Dried sage is a possible substitute)
• 1 tbsp Italian Seasoning (Feel free to swap or omit)
• 1 large Egg + 1 large Egg Yolk (substitutes aren’t recommended)
• 1/4 cup Parmesan Cheese (Use nutritional yeast for dairy-free option)

For the Sauce

• 1 cup Canned Pumpkin Puree (Avoid pumpkin pie filling)
• 1/2 cup Heavy Cream (Half-and-half can be a lighter alternative)
• Additional Fresh Sage for garnish (optional)

Instructions

1. Preheat Skillet: Preheat a large skillet over medium heat for about 5 minutes to ensure it is hot enough for cooking the meatballs evenly.
2. Soak Breadcrumbs: In a small bowl, soak the fresh breadcrumbs in milk for about 5 minutes to soften them and add moisture to the meat mixture.
3. Mix Meatball Ingredients: In a large mixing bowl, combine ground turkey, the soaked breadcrumbs, finely minced onion, minced garlic, fresh sage, Italian seasoning, whole egg and egg yolk, and Parmesan cheese. Mix well until all ingredients are evenly incorporated.
4. Form Meatballs: Roll portions of the meat mixture into uniform meatballs about 1.5 inches in diameter to ensure even cooking.
5. Brown Meatballs: Cook the formed meatballs in the preheated skillet for about 5-7 minutes, turning occasionally, until they develop a golden brown crust on all sides.
6. Prepare Pumpkin Sage Sauce: In the same skillet, add canned pumpkin puree, heavy cream, and additional fresh sage. Stir well and heat the sauce for 3-5 minutes until warmed through and slightly thickened.
7. Simmer Meatballs in Sauce: Return the browned meatballs into the pumpkin sage sauce in the skillet and simmer together for about 3-4 minutes to allow the flavors to meld and to ensure the meatballs are fully cooked.
8. Serve: Remove from heat and serve the meatballs hot, optionally garnished with fresh sage leaves for added aroma and presentation.

Notes

• Substituting ground beef for turkey will result in a richer, more flavorful meatball.
• Use fresh garlic and fresh sage when possible for the best flavor; dried herbs can be used but adjust quantities accordingly.
• Breadcrumbs soaking in milk help keep the meatballs moist and tender.
• Make sure not to use pumpkin pie filling as it contains added sugars and spices that will alter the sauce flavor.
• For a lighter sauce, substitute heavy cream with half-and-half, though the sauce will be less rich.
• Ensure meatballs are cooked through by checking internal temperature reaches 165°F (74°C).

Keywords: turkey meatballs, pumpkin sage sauce, savory meatballs, fall recipes, comfort food, creamy pumpkin sauce