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.
Ingredients
Scale
Turkey Meatballs
- 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
Pumpkin Sage Sauce
- 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
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
Nutrition
- Serving Size: 1 serving (about 4-5 meatballs with sauce)
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: turkey meatballs, pumpkin sage sauce, healthy meatballs, fall recipes, comfort food, ground turkey recipe, savory pumpkin sauce
