Turkey Meatballs in Pumpkin Sage Sauce

These tender turkey meatballs in a creamy pumpkin sage sauce are the perfect fall comfort food. Made with aromatic herbs and spices, parmesan, and a touch of cream, this cozy, savory dish is ideal for chilly evenings and holiday gatherings.

Why You’ll Love This Recipe

• Packed with autumn-inspired flavor
• Moist and juicy meatballs made with fresh herbs and parmesan
• Rich and creamy pumpkin sage sauce
• Perfect for weeknight dinners or holiday meals
• Comforting and satisfying
• Can be served over gnocchi, pasta, or mashed potatoes
• Freezer-friendly
• Kid-friendly and crowd-pleasing
• Gluten-friendly with simple substitutions
• Elegant enough for guests, easy enough for family dinners

Ingredients

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

For the Turkey Meatballs:

• 1 1/2 cups fresh breadcrumbs (or panko)
• 3 tablespoons milk
• 1/2 cup finely minced onion
• 4 garlic cloves, pressed
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped parsley
• 1 1/2 teaspoons Italian seasoning
• 1/2 cup grated parmesan
• 1 large whole egg plus 1 yolk
• 1 1/2 pounds ground turkey (preferably dark meat, 93/7)
• 1 1/4 teaspoons salt
• 1/4 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
• 1/2 cup finely minced onion
• 6 garlic cloves, pressed
• 2 teaspoons Italian seasoning
• 1 (15 oz) can plus 1 cup organic pumpkin puree
• 1 1/2 teaspoons salt (or to taste)
• 1/4 teaspoon black pepper
• 1 3/4 cups chicken stock
• 1/2 cup grated parmesan cheese
• 1/4 cup heavy cream
• 2 tablespoons maple syrup
• 1 tablespoon chopped fresh sage
• Fried sage leaves, optional for garnish

Directions

1. In a large bowl, soak breadcrumbs in milk for 2-3 minutes. Add onion, garlic, sage, parsley, Italian seasoning, parmesan, egg and yolk. Mix to combine.
2. Add ground turkey, salt, and pepper. Gently mix until just combined. (Mixture will be sticky.)
3. Scoop into 2-tablespoon portions, shape into balls, and chill on parchment-lined tray for 20-25 minutes.
4. Lightly oil your hands and roll the meatballs into smooth balls. Brush with olive oil.
5. In a large skillet, heat oil over medium-high. Sear meatballs in batches until golden and cooked through (about 10 minutes, internal temp 165°F). Set aside.
6. For the sauce, heat ghee and olive oil in the same skillet. Sauté onion for 2-3 minutes, then add garlic and Italian seasoning.
7. Stir in pumpkin puree, salt, pepper, and chicken stock. Simmer gently for 2-3 minutes.
8. Turn off heat. Stir in parmesan, cream, maple syrup, and chopped sage.
9. Return meatballs to the sauce and warm through. Garnish with fried sage leaves if desired.
10. Serve over gnocchi, pasta, or mashed potatoes.

Servings and Timing

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Serves: 6
• Calories: 658 per serving

Variations

• Make it lighter: Substitute the cream with milk or a dairy-free alternative.
• Use ground chicken: A lighter option if you prefer chicken over turkey.
• Add spice: Stir in a pinch of chili flakes or cayenne to the sauce.
• Vegetarian version: Use plant-based meatballs and vegetable stock.
• Swap the sage: Try rosemary or thyme for a different herbal twist.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop over low heat, adding a splash of stock or cream to loosen the sauce.
• Freeze cooked meatballs (without sauce) for up to 2 months. Thaw in fridge before reheating.
• Avoid freezing the sauce, as dairy may separate after thawing.

FAQs

Can I make this recipe ahead of time?

Yes. Cook the meatballs and refrigerate. Reheat in sauce before serving.

Can I freeze turkey meatballs?

Yes, freeze them after cooking. Avoid freezing the sauce for best texture.

What should I serve with these meatballs?

They pair well with gnocchi, linguine, penne, bow ties, or mashed potatoes.

Can I bake the meatballs instead of frying?

Yes. Bake at 400°F for 18-20 minutes or until 165°F internal temperature.

Can I use canned pumpkin pie filling?

No. Use pure pumpkin puree without added sugar or spices.

How do I make fried sage leaves?

Fry whole sage leaves in hot oil for 20 seconds. Drain and salt lightly.

Can I make the sauce without cream?

Yes. Use more stock or a dairy-free milk alternative.

How do I keep meatballs moist?

Use dark turkey meat and don’t overmix. Milk-soaked breadcrumbs help too.

Can I double this recipe?

Yes, just use a large skillet or work in batches.

Is this recipe gluten-free?

Use gluten-free breadcrumbs and serve with gluten-free pasta.

Conclusion

Turkey meatballs in pumpkin sage sauce is a rich, savory dish that embodies the best of fall cooking. Creamy, comforting, and packed with cozy flavors, it’s a perfect way to enjoy seasonal ingredients. Whether you’re hosting guests or preparing a weeknight dinner, this dish is a delightful addition to your autumn table.

Print