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Savory Turkey Meatballs in Pumpkin Sage Sauce Recipe

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4.3 from 27 reviews

Discover a comforting and flavorful dish with these savory turkey meatballs served in a rich pumpkin sage sauce. Perfectly seasoned ground turkey meatballs are tender and juicy, complemented by a creamy, aromatic pumpkin sauce infused with fresh sage. This recipe offers a delightful twist on classic meatballs, ideal for a cozy dinner.

Ingredients

For the Meatballs

  • 1 lb Ground Turkey (can substitute with ground beef for richer taste)
  • 1 cup Fresh Breadcrumbs (Panko can be used for lighter texture)
  • 1/4 cup Milk (no substitutions recommended)
  • 1 small Onion, finely minced (shallots can be a milder substitute)
  • 2 cloves Garlic, minced (fresh is best, garlic powder can work)
  • 2 tbsp Fresh Sage (dried sage is a possible substitute)
  • 1 tbsp Italian Seasoning (feel free to swap or omit)
  • 1 large Eggs (1 whole + 1 yolk, substitutes not recommended)
  • 1/4 cup Parmesan Cheese (use nutritional yeast for dairy-free option)
  • Fresh Sage Plant (for garnish)

For the Pumpkin Sauce

  • 1 cup Canned Pumpkin Puree (avoid pumpkin pie filling)
  • 1/2 cup Heavy Cream (half-and-half can be a lighter alternative)

Instructions

  1. Prepare Meatball Mixture: In a large mixing bowl, combine the ground turkey, fresh breadcrumbs, milk, finely minced onion, minced garlic, fresh sage, Italian seasoning, egg, and Parmesan cheese. Mix well until all ingredients are thoroughly incorporated to form a cohesive mixture.
  2. Form Meatballs: Using your hands or a scoop, shape the mixture into evenly sized meatballs, approximately 1 to 1.5 inches in diameter, ensuring they are uniform for even cooking.
  3. Cook Meatballs: Heat a skillet over medium heat and lightly grease it with oil. Place the meatballs in the skillet and cook them, turning occasionally, until browned on all sides and fully cooked through, about 10-12 minutes. Remove the meatballs from the skillet and set aside.
  4. Make Pumpkin Sage Sauce: In the same skillet, reduce the heat to low and add the canned pumpkin puree and heavy cream. Stir well to combine and let it simmer gently for 3-5 minutes, allowing the flavors to meld. Add fresh sage leaves for extra aroma and seasoning, adjusting salt and pepper to taste.
  5. Combine Meatballs and Sauce: Return the cooked meatballs to the skillet with the pumpkin sage sauce. Spoon the sauce over the meatballs and simmer together for another 2-3 minutes to allow the flavors to integrate fully.
  6. Serve: Garnish with additional fresh sage leaves from the sage plant and Parmesan cheese if desired. Serve warm over pasta, rice, or alongside crusty bread for a satisfying meal.

Notes

  • Substitute ground beef for a richer taste if preferred.
  • Panko breadcrumbs create a lighter texture compared to fresh breadcrumbs.
  • Use fresh garlic and sage for the best flavor; dried versions are acceptable but less aromatic.
  • Ensure not to use pumpkin pie filling, only pure canned pumpkin puree.
  • For a lighter sauce, substitute heavy cream with half-and-half.
  • Parmesan cheese can be replaced with nutritional yeast to make the recipe dairy-free.
  • Meatballs should be cooked evenly on all sides to ensure juiciness.

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