Save Juicy turkey meatballs are simmered in a creamy, aromatic pumpkin sage sauce, capturing the essence of fall. Serve over pasta, mashed potatoes, or polenta for the ultimate comfort meal.
This recipe has become a family favorite especially during chilly evenings when we crave hearty satisfying meals.
Ingredients
- For the Meatballs: 1.5 lbs (680 g) ground turkey (preferably 93% lean) 1/2 cup (30 g) panko breadcrumbs 1/4 cup (25 g) grated Parmesan cheese 1 large egg lightly beaten 1/4 cup (35 g) 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 oz / 425 g) can pumpkin puree (not pumpkin pie filling) 1 cup (240 ml) chicken broth 1/2 cup (120 ml) heavy cream 1/4 cup (25 g) grated Parmesan cheese 2 tablespoons chopped fresh sage 1 teaspoon dried thyme 1/4 teaspoon ground nutmeg Salt and pepper to taste
- For Serving and Garnish: Fresh sage leaves Grated Parmesan cheese Red pepper flakes (optional)
Instructions
- Prepare the Meatballs:
- In a large bowl gently combine ground turkey panko breadcrumbs Parmesan egg onion garlic sage thyme salt and pepper Mix until just combined do not overwork
- Form the Meatballs:
- Shape the mixture into about 24 meatballs (1-inch diameter) Place on a parchment-lined plate or baking sheet
- Brown the Meatballs:
- Heat 1 tablespoon olive oil in a large skillet over medium heat Brown the meatballs in batches turning to brown all sides about 23 minutes per side Remove and set aside
- Sauté Aromatics:
- In the same skillet add 1 tablespoon olive oil Sauté chopped onion over medium heat until soft about 5 minutes Add garlic cook for 1 minute until fragrant
- Make the Sauce:
- Stir in pumpkin puree and chicken broth Bring to a simmer and cook 5 minutes stirring occasionally
- Add Cream and Seasonings:
- Lower heat add heavy cream Parmesan chopped sage thyme and nutmeg Season with salt and pepper Simmer 510 minutes stirring until slightly thickened
- Simmer Meatballs in Sauce:
- Gently add browned meatballs to the sauce submerging them Cover and simmer on low for 1520 minutes until meatballs reach 165°F (74°C) internally and sauce thickens
- Check for Doneness:
- Cut one meatball to ensure its cooked through
- Serve:
- Spoon meatballs and sauce over pasta mashed potatoes or polenta Garnish with fresh sage extra Parmesan and red pepper flakes if desired
Save We enjoy making this dish together as a family especially when fresh sage is in season adding a wonderful aroma to our kitchen.
Required Tools
Large mixing bowl Large skillet with lid Wooden spoon or spatula Baking sheet or plate Measuring cups and spoons Small cookie scoop (optional) Instant-read thermometer (recommended)
Allergen Information
Contains Milk (Parmesan cheese heavy cream) Egg Gluten (panko breadcrumbs unless using gluten-free) Always check labels for hidden allergens if substituting ingredients
Nutritional Information
Calories 355 Total Fat 20 g Carbohydrates 16 g Protein 27 g per serving
Save This turkey meatball recipe provides a comforting meal perfect for fall evenings Sure to please both family and guests alike
Recipe Guide
- → How do I keep the turkey meatballs tender?
Avoid overmixing the meatball mixture to maintain a tender texture. Gently combine the ingredients until just incorporated.
- → What’s the best way to brown the meatballs?
Brown meatballs in batches over medium heat using olive oil, turning them to evenly develop color and flavor.
- → Can I substitute the cream in the sauce?
Yes, for dairy-free options, use coconut or cashew cream to maintain the sauce’s creamy texture without altering flavor significantly.
- → What is the ideal internal temperature for cooked meatballs?
Cook meatballs until they reach 165°F (74°C) internally to ensure they are fully cooked and safe to eat.
- → What dishes pair well with the pumpkin sage sauce?
This sauce complements pasta, mashed potatoes, or creamy polenta, providing versatile serving options.
- → Can I prepare the meatballs and sauce ahead of time?
Both meatballs and sauce can be made in advance and stored separately in the refrigerator for up to 3 days or frozen up to 3 months.