Easy Turkey Meatballs in Pumpkin Sage Sauce Recipe
These easy turkey meatballs are coated in a rich, creamy pumpkin sage sauce that combines savory herbs, garlic, and a hint of sweetness from maple syrup. The meatballs are tender and flavorful, thanks to a breadcrumb and herb mixture, then seared to perfection. Served over pasta, gnocchi, or mashed potatoes, this dish makes for a comforting and elegant meal perfect for autumn or any cozy dinner occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Turkey Meatballs
- 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
For the Pumpkin Sage Sauce
- 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
- Prepare the Meatball Mixture: In a large bowl, combine the fresh breadcrumbs with milk and let soak for 2 to 3 minutes until moistened. Add finely chopped onion, pressed garlic, chopped fresh sage, parsley, Italian seasoning, grated Parmesan cheese, and the egg plus egg yolk. Mix thoroughly with a fork to combine. Add ground turkey, salt, and black pepper, then gently mix just until combined, avoiding overmixing to keep meatballs tender.
- Shape and Chill Meatballs: Using a 2-tablespoon scoop, portion out the meat mixture onto a parchment or wax paper-lined platter. Place in the freezer for 20 to 25 minutes to firm up. Once chilled, gently roll each portion between wet or oiled palms to form smooth, round meatballs.
- Sear and Cook Meatballs: Heat a large heavy-bottomed skillet over medium-high heat and add about 4 tablespoons of olive or avocado oil. Lightly brush meatballs with oil, place in hot skillet, and sear on all sides. Reduce heat to medium or medium-low and continue cooking, turning regularly, until meatballs reach an internal temperature of 165°F, about 10 minutes total. Transfer cooked meatballs to a clean platter.
- Prepare Pumpkin Sage Sauce: Wipe out the skillet used for meatballs. Melt ghee or butter with 1 tablespoon olive oil over medium heat. Add finely chopped onion and sauté for 2 to 3 minutes until softened. Stir in pressed garlic and Italian seasoning, cooking briefly until fragrant. Whisk in pumpkin puree (can and extra cup), salt, black pepper, and chicken stock until smooth. Simmer gently for 2 to 3 minutes to meld flavors. Remove from heat and whisk in grated Parmesan, heavy cream, maple syrup, and chopped fresh sage. Adjust thickness with additional chicken stock if desired.
- Combine and Serve: Return cooked turkey meatballs to the pumpkin sage sauce, allowing them to warm through and absorb flavors for a few minutes. Garnish with fried sage leaves if using. Serve over your choice of pasta, gnocchi, or mashed potatoes for a comforting meal.
Notes
- Chilling the meatballs before cooking helps them retain their shape and prevents crumbling during searing.
- Use dark meat turkey (93/7) for juicier meatballs; leaner turkey may result in drier texture.
- If you prefer a thinner sauce, add extra chicken stock gradually until you reach desired consistency.
- Fried sage leaves add a lovely crispy texture and vibrant presentation but can be omitted if unavailable.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently to prevent drying out.
Keywords: turkey meatballs, pumpkin sage sauce, autumn recipes, easy dinner, creamy pumpkin sauce, ground turkey meatballs
