Save Juicy turkey meatballs simmered in a creamy, aromatic pumpkin sage sauce—an easy, comforting dish perfect for fall or any cozy evening.
This recipe became a family favorite after I served it one chilly evening, filling the house with wonderful aromas and warm comfort.
Ingredients
- Turkey Meatballs: 500 g (1 lb) ground turkey, 1 large egg, 60 g (½ cup) breadcrumbs (gluten-free if desired), 30 g (¼ cup) grated Parmesan cheese, 2 cloves garlic minced, 2 tbsp fresh parsley chopped (or 1 tbsp dried), ½ tsp salt, ¼ tsp black pepper, 2 tbsp milk
- Pumpkin Sage Sauce: 1 tbsp olive oil, 1 small onion finely chopped, 2 cloves garlic minced, 400 g (1¾ cups) pumpkin purée (canned or homemade), 250 ml (1 cup) chicken or vegetable broth, 120 ml (½ cup) heavy cream, 1½ tsp fresh sage finely chopped (or ½ tsp dried), ¼ tsp ground nutmeg, salt and black pepper to taste, 20 g (2 tbsp) grated Parmesan cheese
Instructions
- Preheat Oven:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Make Meatball Mixture:
- In a large bowl, combine ground turkey, egg, breadcrumbs, Parmesan, garlic, parsley, salt, pepper, and milk. Mix until just combined—do not overwork.
- Shape Meatballs:
- Shape mixture into 16–18 small meatballs and place on the prepared baking sheet.
- Bake Meatballs:
- Bake for 15–18 minutes, or until meatballs are golden and cooked through.
- Cook Sauce:
- While the meatballs bake, heat olive oil in a large skillet over medium heat. Add onion and sauté 3–4 minutes until soft. Stir in garlic and cook 30 seconds more.
- Add Sauce Ingredients:
- Add pumpkin purée, chicken broth, cream, sage, nutmeg, salt, and pepper. Stir well and bring to a gentle simmer. Cook 5–7 minutes, stirring occasionally, until slightly thickened.
- Finish Sauce:
- Stir in Parmesan cheese. Taste and adjust seasoning as needed.
- Combine Meatballs and Sauce:
- Add baked meatballs to the sauce and simmer together for 2–3 minutes to heat through and blend flavors.
- Serve:
- Serve hot, garnished with extra sage or Parmesan if desired.
Save My family loves gathering around the table to enjoy this dish, especially on crisp fall evenings when comfort food is a must.
Serving Suggestions
Serve over mashed potatoes, pasta, or rice for a heartier meal that soaks up the delicious sauce.
Substitutions
Substitute ground chicken for turkey or use coconut cream and omit Parmesan for a dairy-free version.
Storage Tips
Leftovers keep well for up to 3 days in the fridge and reheat nicely on the stove or in the microwave.
Save This dish is a perfect balance of savory and creamy, making it a fall favorite you'll return to again and again.
Recipe FAQ Section
- → How do I prevent the turkey meatballs from drying out?
Incorporate ingredients like egg, milk, and breadcrumbs to maintain moisture and keep meatballs juicy during baking.
- → Can I substitute fresh sage with dried sage for the sauce?
Yes, dried sage works well; use about one-third the amount of fresh sage to maintain the sauce's aromatic flavor.
- → What sides pair well with these turkey meatballs in pumpkin sage sauce?
Serve over mashed potatoes, pasta, or rice to soak up the creamy sauce and create a hearty meal.
- → Is the sauce suitable for dairy-free diets?
To make the sauce dairy-free, substitute coconut cream for heavy cream and omit Parmesan cheese.
- → How do I store leftovers safely?
Keep leftovers in an airtight container refrigerated for up to 3 days, reheating gently before serving.