Turkey Meatballs in Pumpkin Sage Sauce

Savor the warmth of autumn with my turkey meatballs in pumpkin sage sauce—a cozy, comforting dish that’s rich in flavor and perfect for cooler weather. These meatballs are incredibly tender and juicy, seasoned with fresh herbs and garlic, then nestled into a creamy pumpkin sage sauce that feels like fall in every bite. It’s the kind of hearty, satisfying meal I love to serve when the evenings get crisp and the craving for comfort food hits hard.

Why You’ll Love This Recipe

I love how this recipe brings together the best of fall flavors—savory turkey, creamy pumpkin, and earthy sage—into one cohesive, soul-warming dish. The meatballs are packed with flavor thanks to fresh herbs, onion, garlic, and parmesan, and they stay incredibly moist from a quick soak of breadcrumbs in milk. What really sets this apart, though, is the pumpkin sage sauce. It’s velvety, rich, and has just the right touch of sweetness from a hint of maple syrup. Whether I serve it over gnocchi, pasta, or mashed potatoes, this dish always feels like a seasonal indulgence.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the turkey meatballs:

• 1 ½ cups slightly heaping fresh breadcrumbs (or panko breadcrumbs)
• 3 tablespoons milk
• ½ cup finely minced onion
• 4 garlic cloves, pressed through garlic press
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped parsley
• 1 ½ teaspoons Italian seasoning
• ½ cup grated parmesan
• 1 large whole egg plus 1 yolk
• 1 ½ pounds ground turkey (dark meat, 93/7 ratio lean to fat)
• 1 ¼ teaspoon salt
• ¼ teaspoon black pepper
• Olive oil or avocado oil, for brushing and frying

For the pumpkin sage sauce:

• 2 tablespoons ghee or unsalted butter
• 1 tablespoon olive oil
• ½ cup finely minced onion
• 6 cloves garlic, pressed through garlic press
• 2 teaspoons Italian seasoning
• 1 (15 oz) can plus 1 cup organic pumpkin puree (not pumpkin pie filling)
• 1 ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 1 ¾ cups chicken stock
• ½ cup grated parmesan cheese
• ¼ cup heavy cream
• 2 tablespoons maple syrup
• 1 tablespoon chopped fresh sage
• Fried sage leaves (optional garnish)

Directions

1. I begin by soaking the breadcrumbs in milk for a few minutes in a large bowl.
2. Then I mix in the onion, garlic, sage, parsley, Italian seasoning, parmesan, egg, and yolk.
3. After that, I gently fold in the ground turkey along with the salt and pepper, being careful not to overmix.
4. Using a scoop, I portion out the meatballs and chill them in the freezer for about 25 minutes to help them hold their shape.
5. Once firm, I roll them quickly between my palms, brush them with oil, and sear them in a hot skillet until golden and cooked through (165°F internal temperature).
6. While the meatballs rest, I prepare the sauce by sautéing onion in butter and oil until soft.
7. I stir in the garlic and Italian seasoning, then whisk in the pumpkin puree, salt, pepper, and chicken stock until smooth.
8. I let it gently simmer, then finish the sauce by whisking in parmesan, cream, maple syrup, and fresh sage.
9. Finally, I return the meatballs to the skillet, spooning the sauce over top, and let everything come together before serving.

Servings and Timing

This recipe yields 6 servings.
Prep time: 30 minutes
Cook time: 35 minutes
Total time: About 1 hour and 5 minutes

Variations

• I sometimes swap the ground turkey for ground chicken for a slightly different twist.
• If I’m feeling indulgent, I’ll add a splash more cream to the sauce for an even silkier texture.
• Instead of pasta or gnocchi, I love serving these meatballs over creamy polenta or even roasted spaghetti squash for a low-carb option.
• A pinch of crushed red pepper in the meatballs or sauce adds a nice subtle heat if I want a bit of a kick.

Storage/Reheating

To store leftovers, I place them in an airtight container in the fridge for up to 3 days. For longer storage, they freeze well for up to 2 months.

To reheat, I warm them gently on the stovetop over medium-low heat, adding a splash of chicken broth or cream to loosen the sauce. The microwave works too, but I prefer the stovetop for better texture.

FAQs

How do I keep turkey meatballs from drying out?

I use breadcrumbs soaked in milk, along with eggs and aromatics, to help bind and moisten the mixture. Also, handling the mixture gently and not overcooking the meatballs keeps them juicy.

Can I make these meatballs ahead of time?

Yes, I often prep the meatballs in advance and chill or freeze them before cooking. That way, they’re ready to go when I want a quick dinner.

Is canned pumpkin the same as pumpkin pie filling?

No, I always use pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices that won’t work for this savory dish.

What pasta works best with this recipe?

I love these over pillowy gnocchi, but linguini, penne, bow ties, or even mashed potatoes make excellent bases to soak up the sauce.

Can I make this sauce dairy-free?

Yes, I’ve made it with coconut cream instead of heavy cream and used nutritional yeast in place of parmesan. It gives a slightly different taste but still creamy and delicious.

Conclusion

These turkey meatballs in pumpkin sage sauce are my go-to when I want something hearty, wholesome, and packed with seasonal flavor. They’re perfect for a cozy fall dinner, impressing guests, or just treating myself to something really comforting. With juicy meatballs and a luxurious sauce, it’s the kind of meal I come back to all season long.

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