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Turkey Meatballs in Pumpkin Sage Sauce Recipe

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★★★★★

4.6 from 95 reviews

This comforting recipe features juicy turkey meatballs cooked to perfection and served in a creamy, flavorful pumpkin sage sauce. The combination of savory herbs, Parmesan, and a touch of maple syrup creates an elegant yet comforting meal perfect for fall or any time you’re craving rich, warming flavors.

Ingredients

Scale

Turkey Meatballs

  • 1 1/2 cups (slightly heaping) fresh breadcrumbs (or panko breadcrumbs)
  • 3 tablespoons milk
  • 1/2 cup finely minced onion
  • 4 garlic cloves, pressed
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped parsley
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 cup grated Parmesan cheese
  • 1 large whole egg plus 1 yolk
  • 1 1/2 pounds ground turkey (dark meat, 93/7 lean-to-fat ratio)
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil or avocado oil for brushing and frying

Pumpkin Sage Sauce

  • 2 tablespoons ghee or unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup finely minced onion
  • 6 garlic cloves, pressed
  • 2 teaspoons Italian seasoning
  • 1 (15 ounce) can plus 1 cup organic pumpkin puree (not pumpkin pie filling)
  • 1 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1 3/4 cups chicken stock
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • 2 tablespoons maple syrup
  • 1 tablespoon chopped fresh sage
  • Fried sage leaves, optional garnish

Instructions

  1. Prep Ingredients: Gather and prepare all ingredients for the turkey meatballs and pumpkin sage sauce. Having everything ready speeds up the cooking process.
  2. Soak Breadcrumbs: In a large bowl, combine the breadcrumbs with milk and let them soak for 2-3 minutes to soften.
  3. Mix Meatball Base: Add minced onion, pressed garlic, sage, parsley, Italian seasoning, Parmesan, and eggs to the soaked breadcrumbs. Mix thoroughly with a fork to combine evenly.
  4. Add Turkey and Seasoning: Incorporate ground turkey, salt, and pepper gently into the breadcrumb mixture until just combined. The mixture will be sticky but should hold together.
  5. Shape and Chill Meatballs: Using a 2 tablespoon scoop, portion meatballs onto parchment paper and chill in the freezer for 20-25 minutes to firm up, making them easier to shape and cook.
  6. Form Meatballs: Lightly wet or oil your palms and roll each chilled portion into smooth, round meatballs.
  7. Brush with Oil and Brown: Brush meatballs lightly with olive oil. Heat a large heavy-bottom skillet over medium-high heat with 4 tablespoons of oil. Add a batch of meatballs, sear to brown on all sides, then reduce heat to medium or medium-low.
  8. Cook Meatballs Through: Continue cooking the meatballs, turning to brown all sides until they reach an internal temperature of 165°F, about 10 minutes. Remove cooked meatballs and hold on a clean platter. Repeat with remaining meatballs.
  9. Prepare Sauce Ingredients: While meatballs cook, prep all ingredients for the pumpkin sage sauce.
  10. Sauté Aromatics: Wipe out the skillet. Melt ghee and olive oil together over medium heat. Add minced onion and sauté for 2-3 minutes until soft.
  11. Add Garlic and Seasoning: Stir in garlic and Italian seasoning, cooking until fragrant.
  12. Add Pumpkin and Stock: Whisk in pumpkin puree, salt, pepper, and chicken stock until smooth and combined.
  13. Simmer Sauce: Let the sauce gently simmer for 2-3 minutes to develop flavors, then remove from heat.
  14. Finish Sauce: Whisk in grated Parmesan, heavy cream, maple syrup, and chopped fresh sage until smooth and creamy.
  15. Combine Meatballs and Sauce: Add cooked meatballs back into the sauce, allowing them to warm for a few minutes and soak up flavor.
  16. Serve and Garnish: Serve meatballs with sauce over your favorite pasta or mashed potatoes. Garnish with fried sage leaves if desired.

Notes

  • Using dark meat ground turkey (93/7) ensures the meatballs stay moist and tender.
  • Soaking breadcrumbs softens them and helps meatballs hold shape without dryness.
  • Chilling meatballs before cooking makes them easier to handle and less likely to fall apart.
  • Make sure to cook turkey meatballs to an internal temperature of 165°F for food safety.
  • The sauce can be adjusted in thickness by adding more chicken stock if desired.
  • Fried sage leaves add a crispy, aromatic garnish that complements the sauce beautifully.

Keywords: turkey meatballs, pumpkin sage sauce, fall recipe, creamy sauce, comfort food, healthy meatballs, Italian seasoning, autumn dish

Find it online: https://foodbylina.com/turkey-meatballs-in-pumpkin-sage-sauce-recipe/