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.
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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)
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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.
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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.
