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Turkey Meatballs in Pumpkin Sage Sauce

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These Turkey Meatballs in Pumpkin Sage Sauce are a comforting fall dish featuring juicy, herb-seasoned turkey meatballs simmered in a creamy, savory pumpkin sauce infused with sage and garlic. Perfect served over gnocchi, pasta, or mashed potatoes, this meal is cozy and elegant enough for both weeknights and special occasions.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose

Ingredients

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 + 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 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)

Instructions

  1. In a large bowl, mix breadcrumbs and milk. Let sit for 2–3 minutes.
  2. Add onion, garlic, sage, parsley, Italian seasoning, parmesan, egg, and yolk. Mix gently.
  3. Add turkey, salt, and pepper. Mix with hands just until combined (mixture will be sticky).
  4. Shape into meatballs (2 tablespoons each) and place on parchment-lined tray. Freeze for 20–25 minutes to firm.
  5. Lightly oil hands, roll meatballs smooth, and brush with oil.
  6. Heat 4 tablespoons oil in a skillet over medium-high heat. Sear meatballs in batches for ~10 minutes, turning occasionally, until browned and cooked through (165°F). Set aside.
  7. For the sauce, in the same skillet, heat ghee and olive oil. Sauté onion for 2–3 minutes.
  8. Add garlic and Italian seasoning. Cook until fragrant.
  9. Stir in pumpkin puree, salt, pepper, and chicken stock. Simmer 2–3 minutes, whisking until smooth.
  10. Remove from heat. Stir in parmesan, heavy cream, maple syrup, and chopped sage.
  11. Add meatballs to the sauce and simmer gently until warmed through.
  12. Serve hot over pasta, gnocchi, or mashed potatoes. Garnish with fried sage if desired.

Notes

  • Use gluten-free breadcrumbs and stock for a gluten-free version.
  • Swap heavy cream for half-and-half or dairy-free alternative to lighten it up.
  • Ground chicken or pork can be substituted for turkey.
  • Add red pepper flakes to the sauce for a spicy kick.
  • Use roasted fresh pumpkin instead of canned for deeper flavor.
  • Store leftovers in the fridge for up to 4 days or freeze for 2 months.
  • Bake meatballs at 400°F for 18–20 minutes instead of frying, if preferred.

Nutrition

Find it online: https://cheftinaskitchen.com/turkey-meatballs-in-pumpkin-sage-sauce/