Save 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.
This recipe has been my go-to for cozy autumn dinners where everyone asks for seconds.
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 2–3 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 5–10 minutes stirring until slightly thickened
- Simmer Meatballs in Sauce:
- Gently add browned meatballs to the sauce submerging them Cover and simmer on low for 15–20 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 This meal often brings my family together around the table, sharing stories with plates full of warmth and flavor.
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 (per serving)
Calories 355, Total Fat 20 g, Carbohydrates 16 g, Protein 27 g
Save The perfect harmony of spices and creamy sauce makes these turkey meatballs a new seasonal favorite.
Recipe FAQs
- → How do I keep the meatballs tender?
Avoid overmixing the turkey mixture; gently combine ingredients to maintain tenderness.
- → Can I make this dish gluten-free?
Yes, substitute panko breadcrumbs with gluten-free alternatives to keep the texture right.
- → What is the best way to brown the meatballs?
Use a hot skillet with olive oil and brown meatballs in batches for even color and flavor before simmering.
- → Can I substitute heavy cream in the pumpkin sauce?
For dairy-free options, use coconut or cashew cream to maintain the sauce's creaminess.
- → How should I check if meatballs are cooked through?
Ensure meatballs reach an internal temperature of 165°F (74°C) or cut one open to check for no pink inside.