Name: Turkey Meatballs in Pumpkin Sage Sauce Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups (slightly heaping) fresh breadcrumbs or panko breadcrumbs; 3 tablespoons milk; 1/2 cup finely minced onion; 4 garlic cloves, pressed through garlic press; 1 tablespoon chopped fresh sage; 1 tablespoon chopped parsley; 1 1/2 teaspoons Italian seasoning; 1/2 cup grated Parmesan cheese; 1 large whole egg plus 1 yolk; 1 1/2 pounds ground turkey (dark meat, 93/7 lean to fat ratio); 1 1/4 teaspoons salt; 1/4 teaspoon black pepper; Olive oil or avocado oil, for brushing and frying; 2 tablespoons ghee or unsalted butter; 1 tablespoon olive oil; 1/2 cup finely minced onion; 6 garlic cloves, pressed through garlic press; 2 teaspoons Italian seasoning; 1 (15 ounce) can plus 1 cup organic pumpkin puree (not pumpkin pie filling); 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 garnish

Jump to Recipe

If you’re looking for a dish that feels like a warm hug on a plate, you’re going to adore these Turkey Meatballs in Pumpkin Sage Sauce. This recipe brings together tender, juicy turkey meatballs with a luscious, creamy pumpkin sauce scented with fresh sage and just a touch of maple syrup for a subtle sweetness. It’s the perfect balance of savory, hearty, and slightly sweet, making it a wonderful dish to cozy up with any night of the week. Trust me, once you try these Turkey Meatballs in Pumpkin Sage Sauce, you’ll be adding it to your regular rotation for comfort food done right.

Turkey Meatballs in Pumpkin Sage Sauce Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for straightforward, fresh ingredients that each play a crucial role in building layers of flavor and texture. From the aromatic herbs that infuse the meatballs and sauce, to the creamy pumpkin and cheese that bring depth and richness, every component works together beautifully.

Fresh breadcrumbs (1 1/2 cups): These help keep the meatballs tender and moist while giving them structure.
Milk (3 tablespoons): Soaks into the breadcrumbs to add moisture and softness to the meatball mixture.
Onion, finely minced (1/2 cup + 1/2 cup): Adds sweetness and texture; used both in the meatballs and sauce for layered flavor.
Garlic cloves (10 total): Pressed for maximum flavor release; essential for depth and aroma.
Fresh sage (1 tablespoon chopped + 1 tablespoon chopped + fried leaves optional): This herb is the star of the show, giving the sauce a unique earthy note that complements pumpkin perfectly.
Parsley (1 tablespoon): Adds brightness and freshness to the meatballs.
Italian seasoning (1 1/2 teaspoons + 2 teaspoons): A classic blend of herbs that rounds out the flavors in both meatballs and sauce.
Grated parmesan (1/2 cup + 1/2 cup): Adds salty umami richness to both the meatballs and the sauce.
Eggs (1 whole egg plus 1 yolk): Bind the meatballs so they stay juicy and cohesive.
Ground turkey (1 1/2 pounds, dark meat, 93/7 lean-to-fat): The lean yet flavorful base for the meatballs.
Salt and black pepper (1 1/4 teaspoon salt + 1 1/2 teaspoon salt + 1/4 teaspoon pepper x2): Seasoning is key to bringing out the natural flavors.
Olive or avocado oil: For brushing the meatballs and sautéing, adding healthy fats and aiding browning.
Ghee or unsalted butter (2 tablespoons): Adds a buttery, nutty richness to the sauce.
Pumpkin puree (1 can 15 ounces + 1 cup): Provides the creamy, velvety base for the sauce without any overpowering sweetness.
Chicken stock (1 3/4 cups): Helps to thin and deepen the sauce while adding meaty flavor.
Heavy cream (1/4 cup): Rounds out the sauce for ultimate creaminess.
Maple syrup (2 tablespoons): Offers subtle sweetness that balances herbaceous sage and savory turkey perfectly.

How to Make Turkey Meatballs in Pumpkin Sage Sauce

Step 1: Prepare the Meatball Mixture

First off, soak your fresh breadcrumbs in milk for a couple of minutes to soften them up. This is the secret to juicy meatballs. Then, add minced onion, garlic, fresh sage and parsley, Italian seasoning, grated parmesan, and your eggs. Combine this fragrant mixture well, and then gently fold in the ground turkey, along with salt and pepper. The mixture will be sticky and moist—exactly what you want to create tender meatballs.

Step 2: Shape and Chill the Meatballs

Using a small scoop or tablespoon, portion out your meatballs onto a parchment-lined tray. Pop them in the freezer for about 20 to 25 minutes to firm up. This chilling step makes the meatballs easier to roll and helps them hold their shape while cooking.

Step 3: Brown the Meatballs

Once chilled, give your hands a quick wetting to prevent sticking, then roll each meatball into a smooth round. Brush each meatball lightly with olive oil for a beautiful sear. Heat a heavy skillet with oil and carefully add a batch of meatballs. Allow them to brown on medium-high heat before reducing the heat to cook through for about 10 minutes. Repeat with all the meatballs, then set them aside.

Step 4: Prepare the Pumpkin Sage Sauce

In the same skillet, melt ghee and olive oil for a buttery base. Sauté minced onions until soft, then stir in garlic and Italian seasoning until fragrant. Whisk in the pumpkin puree, salt, pepper, and chicken stock, letting the sauce gently simmer for a few minutes to marry all the flavors. Off the heat, whisk in parmesan, heavy cream, maple syrup, and fresh sage for that unmistakable pumpkin-sage magic.

Step 5: Combine Meatballs and Sauce

Finally, nestle the cooked turkey meatballs into the pumpkin sage sauce, allowing them to reheat and soak up some of that creamy goodness. Consider topping with fried sage leaves for an elegant touch and extra crunch.

How to Serve Turkey Meatballs in Pumpkin Sage Sauce

Garnishes

A sprinkle of freshly grated parmesan or a few fried sage leaves on top adds a lovely finishing touch, elevating the dish visually and flavor-wise. The fried sage leaves give a crispy texture that contrasts beautifully with the tender meatballs.

Side Dishes

This dish shines when paired with soft pillows of gnocchi, tender linguini, or your favorite pasta shapes like penne or bow ties. For a cozy, comforting vibe, creamy mashed potatoes also work wonderfully to soak up every last bit of the pumpkin sage sauce.

Creative Ways to Present

For a more elegant dinner, serve the meatballs in the sauce over a bed of creamy polenta or roasted root vegetables. Alternatively, turn this into a hearty sandwich filling by placing meatballs and sauce on toasted ciabatta for a flavorful twist.

Make Ahead and Storage

Storing Leftovers

Allow your Turkey Meatballs in Pumpkin Sage Sauce to cool completely before storing them in an airtight container. They keep beautifully in the refrigerator for about 3 to 4 days, making them perfect for quick weeknight meals or lunchboxes.

Freezing

You can freeze the meatballs and sauce separately or together. Just make sure the meatballs are fully cooled and frozen on a tray before transferring to a freezer-safe bag or container. This helps maintain their shape and texture. They’ll stay good for up to 2 months.

Reheating

Reheat gently on the stovetop over low heat to prevent the sauce from breaking. Stir occasionally until warmed through, or microwave in short intervals, stirring each time to evenly heat the Turkey Meatballs in Pumpkin Sage Sauce.

FAQs

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken works well here, though turkey’s slightly richer flavor pairs especially well with the pumpkin sage sauce. Just keep an eye on cooking times as chicken can sometimes dry out faster.

Is canned pumpkin puree the same as pumpkin pie filling?

Nope! It’s important to use plain pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that could throw off the flavor balance of the sauce.

Can I make these meatballs gluten-free?

Yes, you can swap regular breadcrumbs with gluten-free breadcrumbs or even almond flour for a gluten-free option. Just keep in mind the texture might be slightly different but still delicious.

What if I don’t have fresh sage?

Fresh sage really makes this dish special, but dried sage can be used in a pinch—just use about one-third of the amount since dried herbs are more concentrated. Adding it earlier in cooking helps develop flavor.

Can I prepare the meatballs and sauce separately and combine later?

Definitely. Both parts can be made ahead and stored separately. Warm the sauce gently and add the reheated meatballs just before serving to keep everything fresh and tasty.

Final Thoughts

There’s something truly comforting about Turkey Meatballs in Pumpkin Sage Sauce that feels like a celebration of fall flavors any time of year. This dish combines wholesome ingredients in a way that’s both approachable and elegant, delivering a meal you’ll want to make again and again. So go ahead, give it a try and enjoy every delicious bite shared with family or friends!

Turkey Meatballs in Pumpkin Sage Sauce Recipe

★★★★★

5.3 from 21 reviews

Author: Charlotte
Total Time: 45 minutes
Yield: 4–6 servings 1x
Diet: Low Fat

Print Recipe

Description

Delicious and comforting Turkey Meatballs in a creamy, flavorful Pumpkin Sage Sauce. These moist turkey meatballs are perfectly seasoned and simmered in a rich sauce made with pumpkin puree, fresh sage, Parmesan, and a touch of maple syrup, making an ideal comforting meal for fall or any time of the year.

Instructions

Prepare Ingredients: Gather and prep all turkey meatball ingredients to have them ready and organized.
Mix Breadcrumbs and Milk: Add breadcrumbs to a large bowl and pour milk over them. Let soak for 2-3 minutes. Add onion, garlic, sage, parsley, Italian seasoning, Parmesan, and eggs; mix thoroughly with a fork.
Add Turkey and Seasoning: Add ground turkey, salt, and pepper. Gently combine until just mixed; expect a sticky, moist mixture.
Form Meatballs: Using a 2-tablespoon scoop, portion meatballs onto parchment-lined platter and chill in freezer for 20–25 minutes to firm up.
Roll Meatballs: Wet palms with water or oil and gently round each meatball between your hands.
Brush Olive Oil and Fry: Brush olive oil on meatballs. Heat 4 tablespoons oil in a heavy skillet over medium-high heat. Brown meatballs on all sides, then reduce heat to medium or medium-low and cook for about 10 minutes until internal temperature reaches 165°F. Transfer cooked meatballs to a clean plate.
Prepare Sauce Ingredients: Gather and prep pumpkin sage sauce ingredients.
Sauté Onions and Garlic: Wipe skillet, melt ghee and olive oil over medium heat. Add minced onion and sauté 2-3 minutes until soft, then add garlic and Italian seasoning, cooking until aromatic.
Add Pumpkin and Stock: Whisk in pumpkin puree, salt, pepper, and chicken stock until smooth. Simmer gently for 2-3 minutes.
Finish Sauce: Remove from heat and whisk in Parmesan, heavy cream, maple syrup, and chopped sage.
Combine Meatballs and Sauce: Add meatballs to sauce and let them warm through for a few minutes.
Serve: Garnish with fried sage leaves if desired. Serve meatballs with pumpkin sage sauce over gnocchi, linguini, penne, bow ties, or mashed potatoes.

Notes

Use dark meat turkey for more flavor and moisture in meatballs.
Freezing the meatballs before cooking helps maintain their shape.
Adjust salt to taste especially in the sauce as Parmesan adds saltiness.
Fried sage leaves add a beautiful crispy garnish and extra sage flavor.
Pumpkin puree should be pure and not pumpkin pie filling to avoid added sugars.
Internal meatball temperature should reach 165°F for safe consumption.
Maple syrup balances the savory sauce with a touch of sweetness, adjustable to preference.
Serve over pasta or mashed potatoes for a complete meal.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Pan-frying and Simmering
Cuisine: American