Introduction

These easy turkey meatballs in pumpkin sage sauce are a comforting and flavorful twist on a classic favorite. Made with tender ground turkey and a rich, creamy pumpkin sauce, this dish is perfect for cozy dinners any time of year. The combination of warm spices and fresh herbs creates a deliciously inviting meal.

The image shows seven browned, round meatballs in a shallow pan filled with thick, creamy orange sauce. The meatballs have a slightly crispy texture on top. Fresh green sage leaves are scattered over the sauce and meatballs, adding a touch of color. A spoon lifted by a woman's hand holds one meatball above the pan, dripping with the sauce. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups fresh breadcrumbs or panko, slightly heaping
3 tbsp milk
1/2 cup very finely chopped onion
4 garlic cloves, pressed
1 tbsp chopped fresh sage
1 tbsp chopped parsley
1 1/2 tsp Italian seasoning
1/2 cup grated Parmesan cheese
1 large egg plus 1 egg yolk
1 1/2 lb ground turkey (dark meat, 93/7 ratio)
1 1/4 tsp salt
1/4 tsp black pepper
Olive oil or avocado oil, for brushing and shallow frying
2 tbsp ghee or unsalted butter
1 tbsp olive oil
1/2 cup very finely chopped onion
6 garlic cloves, pressed
2 tsp Italian seasoning
1 can (15 oz) organic pumpkin puree plus 1 cup additional pumpkin puree (not pie filling)
1 1/2 tsp salt, or more to taste
1/4 tsp black pepper
1 3/4 cups chicken stock
1/2 cup grated Parmesan cheese
1/4 cup heavy cream
2 tbsp maple syrup
1 tbsp chopped fresh sage
Fried sage leaves, for garnish if desired

Instructions

Step 1: In a large bowl, combine the breadcrumbs with the milk and let them soak for 2 to 3 minutes until moistened. Add the finely chopped onion, pressed garlic, chopped fresh sage, parsley, Italian seasoning, grated Parmesan, and the egg plus egg yolk. Mix thoroughly with a fork.
Step 2: Add the ground turkey, salt, and black pepper to the bowl. Gently mix until just combined, being careful not to overmix to keep the meatballs tender.
Step 3: Using a 2-tablespoon scoop, portion out the meatball mixture onto a parchment or wax paper-lined platter. Freeze for 20 to 25 minutes to help them hold their shape.
Step 4: Wet your palms with water or oil and gently roll each portion into round meatballs.
Step 5: Heat a large skillet over medium-high heat and add about 4 tablespoons of olive or avocado oil. Brush each meatball lightly with oil, then sear in the hot skillet. Reduce heat to medium or medium-low and cook, turning to brown evenly, for about 10 minutes or until the internal temperature reaches 165°F. Transfer cooked meatballs to a clean platter.
Step 6: Wipe out the skillet. Melt the ghee or butter with 1 tablespoon olive oil over medium heat. Sauté the finely chopped onion for 2 to 3 minutes until softened.
Step 7: Add the pressed garlic and Italian seasoning, cooking briefly until fragrant. Stir in both pumpkin purees, salt, black pepper, and chicken stock. Simmer gently for 2 to 3 minutes, stirring until smooth and flavors meld.
Step 8: Remove from heat and whisk in Parmesan cheese, heavy cream, maple syrup, and chopped fresh sage. Add extra chicken stock if a looser sauce is desired.
Step 9: Return the cooked meatballs to the skillet with the pumpkin sage sauce. Let them warm through for a few minutes to soak in the flavors.
Step 10: Garnish with fried sage leaves if desired and serve over pasta, gnocchi, or mashed potatoes for a comforting meal.

Tips & Variations

Use fresh herbs for the best flavor, but dried sage and parsley can be substituted if needed.
To make the sauce vegan, swap the turkey meatballs for plant-based meatballs and replace dairy with coconut cream and nutritional yeast.
Freezing the meatballs before cooking helps maintain their shape and texture during cooking.
Serve with crusty bread to soak up the rich pumpkin sauce.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of chicken stock or water if the sauce has thickened too much.

How to Serve

A close-up view of a pan filled with several browned meatballs sitting in a thick, orange creamy sauce. The sauce has a smooth texture with visible small green herb leaves, some floating on the surface. A silver spoon is held by a woman's hand above the pan, lifting one meatball covered in sauce and garnished with a single green leaf on top. The pan rests on a white marbled surface, and the background is softly blurred with warm tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and freeze them before cooking. Simply thaw before frying, or cook from frozen by adding a few extra minutes to the cooking time.

What can I substitute for pumpkin puree?

If pumpkin puree is unavailable, canned butternut squash puree or sweet potato puree make excellent substitutes with a similar texture and slightly different but complementary flavor.