Save to Pinterest Juicy turkey meatballs are simmered in a creamy, aromatic pumpkin sage sauce, capturing the essence of fall. Serve over pasta, mashed potatoes, or polenta for the ultimate comfort meal.
I have always enjoyed making these meatballs during the cooler months because they bring warmth and nostalgia with every bite.
Ingredients
- For the Meatballs: 1.5 lbs (680 g) ground turkey (preferably 93% lean), 1/2 cup (30 g) panko breadcrumbs, 1/4 cup (25 g) grated Parmesan cheese, 1 large egg lightly beaten, 1/4 cup (35 g) finely chopped yellow onion, 2 cloves garlic minced, 1 tablespoon chopped fresh sage, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon olive oil (for browning)
- For the Pumpkin Sage Sauce: 1 tablespoon olive oil, 1 small yellow onion finely chopped, 2 cloves garlic minced, 1 (15 oz / 425 g) can pumpkin puree (not pumpkin pie filling), 1 cup (240 ml) chicken broth, 1/2 cup (120 ml) heavy cream, 1/4 cup (25 g) grated Parmesan cheese, 2 tablespoons chopped fresh sage, 1 teaspoon dried thyme, 1/4 teaspoon ground nutmeg, salt and pepper to taste
- For Serving and Garnish: Fresh sage leaves, grated Parmesan cheese, red pepper flakes (optional)
Instructions
- Prepare the Meatballs:
- In a large bowl, gently combine ground turkey, panko breadcrumbs, Parmesan, egg, onion, garlic, sage, thyme, salt, and pepper. Mix until just combined do not overwork.
- Form the Meatballs:
- Shape the mixture into about 24 meatballs (1-inch diameter). Place on a parchment-lined plate or baking sheet.
- Brown the Meatballs:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the meatballs in batches turning to brown all sides about 23 minutes per side. Remove and set aside.
- Sauté Aromatics:
- In the same skillet add 1 tablespoon olive oil. Sauté chopped onion over medium heat until soft about 5 minutes. Add garlic cook for 1 minute until fragrant.
- Make the Sauce:
- Stir in pumpkin puree and chicken broth. Bring to a simmer and cook 5 minutes stirring occasionally.
- Add Cream and Seasonings:
- Lower heat add heavy cream Parmesan chopped sage thyme and nutmeg. Season with salt and pepper. Simmer 510 minutes stirring until slightly thickened.
- Simmer Meatballs in Sauce:
- Gently add browned meatballs to the sauce submerging them. Cover and simmer on low for 1520 minutes until meatballs reach 165°F (74°C) internally and sauce thickens.
- Check for Doneness:
- Cut one meatball to ensure its cooked through.
- Serve:
- Spoon meatballs and sauce over pasta mashed potatoes or polenta. Garnish with fresh sage extra Parmesan and red pepper flakes if desired.
Save to Pinterest This recipe always brings the family together during fall evenings sharing warmth and comfort.
Required Tools
Large mixing bowl, large skillet with lid, wooden spoon or spatula, baking sheet or plate, measuring cups and spoons, small cookie scoop (optional), instant-read thermometer (recommended)
Allergen Information
Contains Milk (Parmesan cheese heavy cream), Egg, Gluten (panko breadcrumbs unless using gluten-free). Always check labels for hidden allergens if substituting ingredients.
Nutritional Information
Calories 355, Total Fat 20 g, Carbohydrates 16 g, Protein 27 g per serving
Save to Pinterest Enjoy these hearty turkey meatballs any day of the week for a tasty fall-inspired meal.
Recipe FAQs
- → What is the best way to keep turkey meatballs tender?
Mix the meatball ingredients gently and avoid overworking the mixture to ensure they stay tender and juicy.
- → Can I substitute heavy cream in the pumpkin sage sauce?
Yes, coconut or cashew cream are great dairy-free alternatives that maintain the sauce's creamy texture.
- → How should the meatballs be cooked before adding the sauce?
Brown the meatballs in olive oil over medium heat until all sides have a golden crust, enhancing flavor before simmering.
- → What temperature should the meatballs reach to be fully cooked?
Ensure the meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
- → Which sides pair well with turkey meatballs in pumpkin sage sauce?
They are excellent served over pasta, creamy mashed potatoes, or soft polenta to complement the sauce.
- → Can I make the meatballs and sauce ahead of time?
Yes, both components store well separately in the fridge for up to 3 days or frozen for up to 3 months.