Description
These Turkey Meatballs with Pumpkin Sage Sauce are the ultimate fall comfort food! Juicy turkey meatballs are simmered in a creamy pumpkin sauce with garlic, parmesan, and fresh sage. Cozy, hearty, and perfect for weeknight dinners or holiday gatherings.
Ingredients
For the Turkey Meatballs:
1 ½ cups fresh breadcrumbs (or panko)
3 tablespoons milk
½ cup finely minced onion
4 garlic cloves, pressed
1 tablespoon fresh sage, chopped
1 tablespoon parsley, chopped
1 ½ teaspoons Italian seasoning
½ cup grated parmesan
1 large whole egg + 1 yolk
1 ½ pounds ground turkey (93/7 dark meat)
1 ¼ teaspoons 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 garlic cloves, pressed
2 teaspoons Italian seasoning
1 (15 oz) can + 1 cup pumpkin puree (not pie filling)
1 ½ teaspoons salt (or to taste)
¼ teaspoon black pepper
1 ¾ cups chicken stock
½ cup grated parmesan
¼ cup heavy cream
2 tablespoons maple syrup
1 tablespoon fresh sage, chopped
Fried sage leaves, optional garnish
Instructions
In a large bowl, soak breadcrumbs with milk for 2–3 minutes. Stir in onion, garlic, herbs, parmesan, egg, and yolk.
Add ground turkey, salt, and pepper. Mix gently until just combined.
Scoop into 2-tablespoon portions, place on parchment-lined tray, and freeze for 20–25 minutes.
Roll meatballs with damp hands, brush lightly with oil, and sear in a hot skillet. Lower heat and cook until golden and internal temp reaches 165°F. Transfer to plate.
In the same skillet, melt ghee and olive oil. Add onion and sauté until softened. Stir in garlic and Italian seasoning.
Whisk in pumpkin puree, salt, pepper, and chicken stock. Simmer gently for 2–3 minutes.
Remove from heat; stir in parmesan, cream, maple syrup, and sage.
Return meatballs to sauce and warm through. Garnish with fried sage leaves if desired.
Serve over pasta, gnocchi, mashed potatoes, or bread.
Notes
Lightly oil or wet your hands to roll the meatballs without sticking.
Freeze raw shaped meatballs for meal prep—cook from frozen with a few extra minutes.
Adjust sauce thickness by adding more stock or letting it simmer longer.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Dish
- Method: Stovetop, Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 4 meatballs + sauce)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 135 mg