Turkey Meatballs in Pumpkin Sage Sauce

These tender, juicy Turkey Meatballs in Pumpkin Sage Sauce are a warm and comforting fall-inspired dish that perfectly blends savory flavors with creamy seasonal richness. The meatballs are delicately seasoned with fresh herbs, garlic, and parmesan, then simmered in a velvety pumpkin sage sauce that tastes like a cozy twist on Alfredo. Perfect for serving over gnocchi, pasta, or mashed potatoes, this dish is a stunning centerpiece for a chilly evening or festive fall gathering.

Why You’ll Love This Recipe

This recipe is a flavorful upgrade to classic meatballs with a distinctly autumnal twist. The turkey meatballs are light, moist, and deeply savory thanks to the combination of sage, garlic, and parmesan. The pumpkin sage sauce is creamy, rich, and infused with herbs and aromatics, bringing a warm depth of flavor. It’s a comforting yet elegant dish that’s surprisingly easy to prepare, and it makes for a beautiful presentation on any dinner table. Great for a weeknight meal, a holiday menu, or a make-ahead option for potlucks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Turkey Meatballs:
1½ cups fresh breadcrumbs (or panko)
3 tablespoons milk
½ cup finely minced onion
4 garlic cloves, pressed
1 tablespoon chopped fresh sage
1 tablespoon chopped parsley
1½ teaspoons Italian seasoning
½ cup grated parmesan
1 large egg plus 1 egg yolk
1½ pounds ground turkey (preferably dark meat)
1¼ teaspoons salt
¼ teaspoon black pepper
Olive oil or avocado oil, for brushing and frying

For the Pumpkin Sage Sauce:
2 tablespoons ghee or unsalted butter
1 tablespoon olive oil
½ cup finely minced onion
6 garlic cloves, pressed
2 teaspoons Italian seasoning
1 (15 oz) can + 1 cup pumpkin puree (not pumpkin pie filling)
1½ teaspoons salt (or to taste)
¼ teaspoon black pepper
1¾ cups chicken stock
½ cup grated parmesan cheese
¼ cup heavy cream
2 tablespoons maple syrup
1 tablespoon chopped fresh sage
Fried sage leaves, for garnish (optional)

Directions

1. In a large bowl, combine breadcrumbs and milk. Let soak for 2–3 minutes.

2. Add onion, garlic, sage, parsley, Italian seasoning, parmesan, whole egg, and yolk. Mix gently with a fork.

3. Add the ground turkey, salt, and pepper. Mix gently with your hands just until combined. The mixture will be moist and sticky.

4. Scoop and shape into meatballs (about 2 tablespoons each) and place on a parchment-lined tray. Chill in the freezer for 20–25 minutes to firm.

5. Once chilled, lightly oil your hands and roll each into a smooth ball. Brush each with oil.

6. In a large non-stick or cast iron skillet over medium-high heat, heat 4 tablespoons of oil. Sear the meatballs in batches, turning occasionally, for about 10 minutes or until browned and cooked through (165°F internal temp). Set aside.

To make the sauce:

7. In the same skillet, add ghee and olive oil over medium heat. Sauté the onion for 2–3 minutes until soft.

8. Add garlic and Italian seasoning, cook until aromatic.

9. Stir in pumpkin puree, salt, pepper, and chicken stock. Whisk until smooth and simmer for 2–3 minutes.

10. Remove from heat. Stir in parmesan, heavy cream, maple syrup, and chopped sage.

11. Add meatballs back into the sauce and let them warm through for a few minutes.

12. Serve hot, garnished with fried sage leaves if desired, over gnocchi, pasta, or mashed potatoes.

Servings and timing

Yield: Serves 6
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Variations

• Lighten it Up: Substitute half-and-half or a dairy-free cream alternative for the heavy cream.

• Make It Gluten-Free: Use gluten-free breadcrumbs and ensure your stock is gluten-free.

• Swap the Protein: Use ground chicken or pork instead of turkey for a variation in flavor.

• Add a Kick: A pinch of red pepper flakes adds gentle heat to the sauce.

• Use Roasted Pumpkin: Sub canned pumpkin with roasted fresh pumpkin for a richer, more complex flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over low heat or in the microwave until heated through.
You can freeze both the meatballs and sauce for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I make this recipe ahead of time?

Yes. You can prepare the meatballs and sauce separately and refrigerate them for up to 2 days. Reheat gently before serving.

Can I bake the turkey meatballs instead of frying?

Yes. Bake on a lined tray at 400°F for 18–20 minutes until browned and cooked through.

What’s the best type of turkey to use?

Dark meat ground turkey (93/7) yields the juiciest, most flavorful meatballs.

What should I serve this with?

Gnocchi, linguini, penne, bow tie pasta, or mashed potatoes all pair beautifully with the creamy sauce.

Can I use store-bought meatballs?

Yes, but homemade gives the best texture and flavor. If using pre-cooked meatballs, heat them in the sauce until warmed through.

Is this dish freezer-friendly?

Yes. Freeze the cooked meatballs and sauce in separate containers. Thaw and reheat as needed.

How do I prevent the meatballs from falling apart?

Chilling the shaped meatballs before cooking helps them firm up and hold their shape during frying.

Can I use pumpkin pie filling?

No, use pure pumpkin puree. Pumpkin pie filling contains added sugars and spices that will alter the sauce flavor.

How do I fry sage leaves for garnish?

Heat ¼ cup oil in a small pan. Fry sage leaves for 20 seconds until crisp, then drain on paper towels and sprinkle with salt.

Can I make this dairy-free?

Yes, use nutritional yeast in place of parmesan and a plant-based cream alternative. The flavor will change slightly but still be delicious.

Conclusion

Turkey Meatballs in Pumpkin Sage Sauce is a hearty, seasonal meal that’s bursting with comforting fall flavors. With tender meatballs and a creamy, herbaceous sauce made from pumpkin and sage, this dish is cozy, nutritious, and sure to become a favorite. Whether served over pasta, gnocchi, or mashed potatoes, it brings warmth and elegance to any autumn table.

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