Turkey Meatballs Pumpkin Sage Sauce (Print)
Juicy turkey meatballs coat in a creamy pumpkin sage sauce for a warming, autumn-inspired dinner.
# What You'll Need:
→ Turkey Meatballs
01 -
1.5 lbs ground turkey (93% lean preferred)
02 -
0.5 cup panko breadcrumbs
03 -
0.25 cup grated Parmesan cheese
04 -
1 large egg, lightly beaten
05 -
0.25 cup finely chopped yellow onion
06 -
2 cloves garlic, minced
07 -
1 tablespoon chopped fresh sage
08 -
1 teaspoon dried thyme
09 -
0.5 teaspoon salt
10 -
0.25 teaspoon black pepper
11 -
1 tablespoon olive oil (for browning)
→ Pumpkin Sage Sauce
12 -
1 tablespoon olive oil
13 -
1 small yellow onion, finely chopped
14 -
2 cloves garlic, minced
15 -
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
16 -
1 cup chicken broth
17 -
0.5 cup heavy cream
18 -
0.25 cup grated Parmesan cheese
19 -
2 tablespoons chopped fresh sage
20 -
1 teaspoon dried thyme
21 -
0.25 teaspoon nutmeg
22 -
Salt and pepper to taste
→ Optional Garnishes
23 -
Fresh sage leaves
24 -
Grated Parmesan cheese
25 -
Red pepper flakes
# How to Make It:
01 -
In a large bowl, combine ground turkey, panko breadcrumbs, Parmesan cheese, egg, onion, garlic, sage, thyme, salt, and black pepper. Mix gently until ingredients are evenly incorporated, being careful not to overmix.
02 -
Shape the meatball mixture into approximately 1.5-inch balls. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and brown on all sides, working in batches if necessary. Remove and set aside.
03 -
In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3 minutes. Stir in the pumpkin puree, chicken broth, heavy cream, Parmesan cheese, sage, thyme, nutmeg, and season with salt and pepper to taste. Simmer for 5 minutes, stirring occasionally.
04 -
Return the browned meatballs to the skillet with the sauce. Cover and simmer on low heat for 10-12 minutes, or until the meatballs are fully cooked and the sauce has thickened.
05 -
Serve the meatballs with the pumpkin sage sauce. Garnish with fresh sage leaves, grated Parmesan cheese, and red pepper flakes, if desired.
# Additional Notes:
01 -
To avoid overmixing the meatball mixture, use a gentle folding motion to combine ingredients. This helps retain a tender texture.
02 -
The sauce can be made ahead of time and reheated for easier meal prep.