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.
This recipe quickly became a family favorite as the rich sauce and tender meatballs perfectly complement each other making every bite delightful.
Ingredients
- Ground turkey: 1.5 lbs (680 g) preferably 93% lean
- Panko breadcrumbs: 1/2 cup (30 g)
- Grated Parmesan cheese: 1/4 cup (25 g)
- Large egg: lightly beaten
- Yellow onion: 1/4 cup (35 g) finely chopped
- Garlic: 2 cloves minced
- Fresh sage: 1 tablespoon chopped
- Dried thyme: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Olive oil: 1 tablespoon for browning
- Olive oil: 1 tablespoon for sauce
- Yellow onion: 1 small finely chopped
- Garlic: 2 cloves minced (for sauce)
- Pumpkin puree: 1 (15 oz / 425 g) can not pumpkin pie filling
- Chicken broth: 1 cup (240 ml)
- Heavy cream: 1/2 cup (120 ml)
- Grated Parmesan cheese: 1/4 cup (25 g) for sauce
- Fresh sage: 2 tablespoons chopped (for sauce)
- Dried thyme: 1 teaspoon (for sauce)
- Ground nutmeg: 1/4 teaspoon
- Salt and pepper: to taste
- Fresh sage leaves: for serving and garnish
- Grated Parmesan cheese: for serving and garnish
- Red pepper flakes: optional garnish
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 to Pinterest This dish always draws my family together especially on chilly evenings when warm comfort food is just what we need.
Notes
Use pumpkin puree not pumpkin pie filling For gluten-free use GF breadcrumbs For dairy-free substitute heavy cream with coconut or cashew cream and Parmesan with a dairy-free alternative Both meatballs and sauce can be made ahead and stored separately in the fridge up to 3 days or freezer up to 3 months
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
Save to Pinterest Enjoy this hearty dish with your favorite side and savor the seasonal flavors in every bite.
Ask About This Recipe
- → What type of ground meat is best for the meatballs?
Lean ground turkey (about 93% lean) works best, providing a tender texture while keeping the meatballs juicy.
- → Can I use a substitute for pumpkin puree?
While pumpkin puree gives a distinct autumn flavor, you can try butternut squash puree for a similar creamy texture and sweetness.
- → How do I prevent the meatballs from falling apart during cooking?
Gently mix ingredients without overworking the mixture and brown meatballs before simmering to help them hold their shape.
- → What can I serve with the meatballs and sauce?
These meatballs pair wonderfully with pasta, creamy mashed potatoes, or soft polenta to soak up the rich sauce.
- → Is it possible to make this dish gluten-free?
Yes, substituting panko breadcrumbs with gluten-free alternatives will make the meatballs suitable for gluten-free diets.
- → How should I reheat leftovers to maintain flavor and texture?
Gently warm meatballs and sauce over low heat, stirring occasionally to prevent separation and preserve creaminess.