Turkey meatballs with pumpkin sage sauce is a warm and cozy dish that feels like a hug in a bowl. This meal combines tender turkey meatballs with a creamy pumpkin sauce that’s bursting with flavor. It’s simple to make and perfect for weeknight dinners or special occasions. Enjoying a plate of this comfort food is like sharing a little piece of warmth with your loved ones.
Why You Will Love This Turkey Meatballs with Pumpkin Sage Sauce
This recipe is a delightful mix of flavors and textures. The meatballs are tender and juicy, while the sauce is creamy and savory. It’s an easy dish that uses basic ingredients most people already have at home. Not only is it tasty, but it’s also a great way to sneak in some pumpkin, making it a little healthier. Plus, it’s a fun way to switch up your regular meatball routine!
How to Make Turkey Meatballs with Pumpkin Sage Sauce
Making this dish is super straightforward. You’ll start by mixing the ingredients for the meatballs, then creating the creamy pumpkin sauce. Cooking them together creates a comforting meal that’s sure to impress. With just a few steps, you’ll have a delicious dinner ready to serve.
What You Need
Here’s what you’ll need to make this lovely meal:
- 1.5 lbs ground turkey (preferably 93% lean)
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese (plus more for garnish)
- 1 large egg, lightly beaten
- 1/4 cup 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)
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh sage
- 1 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Fresh sage leaves (for garnish)
- Red pepper flakes (optional)
Step-by-Step
In a large bowl, gently mix the ground turkey, panko breadcrumbs, Parmesan cheese, egg, chopped onion, minced garlic, chopped sage, dried thyme, salt, and pepper. Be careful not to overmix.
Shape the mixture into 1.5-inch meatballs and place them on a parchment-lined baking sheet.
Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides, about 2-3 minutes per side. Remove them from the skillet and set aside.
In the same skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
Stir in the pumpkin puree, chicken broth, heavy cream, Parmesan cheese, chopped sage, dried thyme, and nutmeg. Whisk until smooth.
Bring to a simmer, then reduce heat to low and let it simmer for about 10-15 minutes, stirring occasionally.
Taste and season the sauce with salt and pepper as needed.
Gently add the browned meatballs into the pumpkin sage sauce. Cover and let the meatballs simmer in the sauce for 15-20 minutes until cooked through (internal temperature of 165°F/74°C) and the sauce has thickened.
Serve the meatballs and sauce over pasta, mashed potatoes, or polenta. Garnish with fresh sage leaves, grated Parmesan cheese, and red pepper flakes if desired.
How to Serve Turkey Meatballs with Pumpkin Sage Sauce
These meatballs pair wonderfully with different sides. You can serve them over pasta, creamy mashed potatoes, or soft polenta. A sprinkle of fresh sage and grated Parmesan on top enhances the flavors beautifully. This dish also makes a lovely centerpiece for family gatherings or cozy dinners.
How to Store Turkey Meatballs with Pumpkin Sage Sauce
To keep leftovers fresh, let the dish cool completely, then transfer it to an airtight container and refrigerate for up to three days. If you want to freeze it, make sure to store it in a freezer-safe container. To reheat, simply warm it on the stovetop over low heat or in the microwave until heated through.
Recipe Tips
- Be gentle when mixing the meatballs to keep them tender.
- For a spicier kick, add red pepper flakes to the sauce.
- Use fresh herbs for a brighter flavor, but dried work well too.
- Ensure the meatballs are cooked to a safe internal temperature.
- Modify the sauce by adding spinach or kale for extra nutrients.
Variations & Swaps
- For a lighter option, try using ground chicken or even a plant-based meat alternative.
- Add some chopped vegetables like spinach or mushrooms to the sauce for added flavor.
- Use whole wheat pasta or zucchini noodles for a healthier side option.
FAQs
Can I make these meatballs ahead of time?
Yes, you can prep the meatballs a day in advance and store them in the fridge until you’re ready to cook them.
Can I freeze the meatballs after cooking?
Absolutely! Let them cool completely, then freeze in an airtight container. Just thaw before reheating.
What can I substitute for heavy cream?
You can use half-and-half or even coconut milk for a lighter option, but the texture will change slightly.
Can I use fresh pumpkin instead of canned?
Yes, but you’ll need to cook and purée the pumpkin first, which takes more time.
What if I overmix the meatball mixture?
If you overmix, the meatballs may be tougher. Try to mix until all ingredients are just combined to keep them tender.
Turkey Meatballs with Pumpkin Sage Sauce
Ingredients
For the Meatballs
- 1.5 lbs ground turkey (preferably 93% lean) Ground turkey for tender meatballs.
- 1/2 cup panko breadcrumbs For texture.
- 1/4 cup grated Parmesan cheese Plus more for garnish.
- 1 large egg, lightly beaten Binding agent.
- 1/4 cup finely chopped yellow onion For flavor.
- 2 cloves garlic, minced Fresh garlic for taste.
- 1 tablespoon chopped fresh sage Can substitute with dried sage.
- 1 teaspoon dried thyme For flavor.
- 1/2 teaspoon salt To taste.
- 1/4 teaspoon black pepper To taste.
- 1 tablespoon olive oil (for browning) For cooking meatballs.
For the Sauce
- 1 tablespoon olive oil For sautéing the onions.
- 1 small yellow onion, finely chopped Base for sauce.
- 2 cloves garlic, minced For flavor.
- 1 15 ounce can pumpkin puree Not pumpkin pie filling.
- 1 cup chicken broth For sauce consistency.
- 1/2 cup heavy cream For creaminess.
- 2 tablespoons chopped fresh sage For additional flavor.
- 1 teaspoon dried thyme For seasoning.
- 1/4 teaspoon nutmeg Adds warmth.
- Fresh sage leaves (for garnish) Optional garnish.
- Red pepper flakes (optional) For added spice.
Instructions
Preparation
- In a large bowl, gently mix the ground turkey, panko breadcrumbs, Parmesan cheese, egg, chopped onion, minced garlic, chopped sage, dried thyme, salt, and pepper. Be careful not to overmix.
- Shape the mixture into 1.5-inch meatballs and place them on a parchment-lined baking sheet.
Cooking Meatballs
- Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides, about 2-3 minutes per side. Remove them from the skillet and set aside.
Making the Sauce
- In the same skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Stir in the pumpkin puree, chicken broth, heavy cream, Parmesan cheese, chopped sage, dried thyme, and nutmeg. Whisk until smooth.
- Bring to a simmer, then reduce heat to low and let it simmer for about 10-15 minutes, stirring occasionally.
- Taste and season the sauce with salt and pepper as needed.
- Gently add the browned meatballs into the pumpkin sage sauce. Cover and let the meatballs simmer in the sauce for 15-20 minutes until cooked through (internal temperature of 165°F/74°C) and the sauce has thickened.
Serving
- Serve the meatballs and sauce over pasta, mashed potatoes, or polenta. Garnish with fresh sage leaves, grated Parmesan cheese, and red pepper flakes if desired.
