Meatballs with Pumpkin Sage Sauce Recipe
These Turkey Meatballs with Pumpkin Sage Sauce are a cozy, flavorful dish perfect for fall evenings. Juicy, tender turkey meatballs are gently browned and then paired with a creamy pumpkin sauce infused with fresh sage and warming spices. This recipe balances healthy lean turkey with a rich, comforting sauce that’s both unique and satisfying.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 meatballs (serves 6-8)
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
For the Turkey Meatballs:
- 1.5 lbs ground turkey (preferably 93% lean)
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for browning
For the Pumpkin Sage Sauce:
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh sage
- 1 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Optional Garnishes:
- Fresh sage leaves
- Grated Parmesan cheese
- Red pepper flakes
Instructions
- Combine the Meatball Ingredients: In a large bowl, gently mix the ground turkey, panko breadcrumbs, grated Parmesan, beaten egg, finely chopped onion, minced garlic, chopped fresh sage, dried thyme, salt, and black pepper. Use your hands to combine thoroughly but avoid overmixing to keep the meatballs tender.
- Form the Meatballs: Shape the mixture into approximately 24 meatballs using your hands or a small cookie scoop about 1-inch in diameter. Arrange the meatballs on a parchment-lined plate or baking sheet to prevent sticking.
- Brown the Meatballs: Heat 1 tablespoon olive oil in a large skillet over medium heat. Carefully add the meatballs in a single layer, working in batches if necessary, and brown them on all sides for 2-3 minutes per side. The meatballs do not need to be cooked fully through at this stage. Remove and set aside.
- Prepare the Pumpkin Sage Sauce: In the same skillet, add 1 tablespoon olive oil and sauté the finely chopped onion and minced garlic until translucent and fragrant, about 3-4 minutes.
- Add Pumpkin and Liquids: Stir in the pumpkin puree, chicken broth, heavy cream, grated Parmesan, chopped fresh sage, dried thyme, and ground nutmeg. Mix well and season with salt and pepper to taste.
- Simmer the Meatballs in Sauce: Return the browned meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover, and let gently simmer for 15-20 minutes until the meatballs are cooked through and the sauce thickens slightly.
- Serve: Garnish with fresh sage leaves, extra grated Parmesan, and a sprinkle of red pepper flakes if desired. Serve warm with your choice of side like pasta, rice, or crusty bread.
Notes
- Use ground turkey that is about 93% lean to ensure moist meatballs that aren’t too dry.
- Be careful not to overmix the meatball mixture to avoid tough meatballs.
- Browning the meatballs before simmering adds depth of flavor through caramelization.
- Do not use pumpkin pie filling for the sauce; use plain pumpkin puree.
- The sauce can be adjusted for thickness by simmering longer or adding a bit more broth or cream.
- For a dairy-free version, substitute heavy cream and Parmesan with suitable alternatives, but this will alter flavor and texture.
