Turkey Meatballs Pumpkin Sage Sauce
A cozy fall meal made with juicy turkey meatballs simmered in a creamy pumpkin and sage sauce. It’s flavorful, comforting, and ready in less than an hour — perfect for weeknight dinners or special gatherings.
Equipment
- Large skillet or sauté pan with lid
- Mixing bowls
- Wooden spoon or spatula
- Measuring cups and spoons
- Parchment paper (for shaping meatballs)
Ingredients
- For the Meatballs:
- 1 lb ground turkey 85–93% lean
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tbsp finely chopped fresh sage
- 1 tsp onion powder
- ½ tsp garlic powder
- ¾ tsp salt
- ½ tsp black pepper
- 1 large egg lightly beaten
- 2 tbsp olive oil for cooking
- For the Pumpkin Sage Sauce:
- 1 tbsp olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- ¾ cup pumpkin puree
- 1½ cups low-sodium chicken or vegetable broth
- ½ cup heavy cream or coconut milk for dairy-free option
- ¼ cup grated Parmesan cheese
- ¼ tsp nutmeg
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Make the Meatballs:
- In a large bowl, combine ground turkey, panko, Parmesan, sage, onion powder, garlic powder, salt, and pepper. Add the egg and mix gently until just combined. Shape into 16–18 small meatballs (1½-inch size).
- Sear the Meatballs:
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 8–10 minutes, turning to brown evenly. Remove from skillet and set aside.
- Sauté Aromatics:
- In the same pan, add 1 tbsp olive oil, then onion. Cook for 5–6 minutes until soft. Add garlic and cook 30 seconds more.
- Make the Sauce:
- Stir in pumpkin puree, broth, and nutmeg. Simmer for 5 minutes. Add heavy cream and Parmesan, stirring until the sauce thickens slightly. Season with salt and pepper.
- Combine and Simmer:
- Return the meatballs to the skillet. Spoon the sauce over them and simmer for 3–4 minutes until heated through.
- Serve:
- Garnish with fresh sage and extra Parmesan. Serve over pasta, rice, or orzo.
Notes
Don’t overmix the meat mixture — it keeps the meatballs tender.
Substitute cream with coconut milk for dairy-free.
Add spinach or kale for extra color and nutrition.
For a gluten-free version, use gluten-free panko or almond flour.
Nutritional Facts (Per Serving)
Nutrient Amount
Calories 420 kcal
Protein 32 g
Carbohydrates 14 g
Fat 26 g
Saturated Fat 8 g
Sodium 680 mg
Fiber 2 g
Nutrient Amount
Calories 420 kcal
Protein 32 g
Carbohydrates 14 g
Fat 26 g
Saturated Fat 8 g
Sodium 680 mg
Fiber 2 g