Save to Pinterest Juicy turkey meatballs simmered in a creamy, aromatic pumpkin sage sauce—an easy, comforting dish perfect for fall or any cozy evening.
I love making these meatballs because they bring warmth and flavor to any dinner table especially on chilly days.
Ingredients
- Turkey Meatballs: 500 g (1 lb) ground turkey, 1 large egg, 60 g (½ cup) breadcrumbs (gluten-free if desired), 30 g (¼ cup) grated Parmesan cheese, 2 cloves garlic minced, 2 tbsp fresh parsley chopped (or 1 tbsp dried), ½ tsp salt, ¼ tsp black pepper, 2 tbsp milk
- Pumpkin Sage Sauce: 1 tbsp olive oil, 1 small onion finely chopped, 2 cloves garlic minced, 400 g (1¾ cups) pumpkin purée (canned or homemade), 250 ml (1 cup) chicken or vegetable broth, 120 ml (½ cup) heavy cream, 1½ tsp fresh sage finely chopped (or ½ tsp dried), ¼ tsp ground nutmeg, Salt and black pepper to taste, 20 g (2 tbsp) grated Parmesan cheese
Instructions
- Preheat oven:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Mix meatball ingredients:
- In a large bowl combine ground turkey egg breadcrumbs Parmesan garlic parsley salt pepper and milk. Mix until just combined do not overwork.
- Shape meatballs:
- Shape mixture into 16–18 small meatballs and place on the prepared baking sheet.
- Bake meatballs:
- Bake for 15–18 minutes or until meatballs are golden and cooked through.
- Cook sauce base:
- While the meatballs bake heat olive oil in a large skillet over medium heat. Add onion and sauté 3–4 minutes until soft. Stir in garlic and cook 30 seconds more.
- Add sauce ingredients:
- Add pumpkin purée chicken broth cream sage nutmeg salt and pepper. Stir well and bring to a gentle simmer. Cook 5–7 minutes stirring occasionally until slightly thickened.
- Finish sauce:
- Stir in Parmesan cheese. Taste and adjust seasoning as needed.
- Combine meatballs and sauce:
- Add baked meatballs to the sauce and simmer together for 2–3 minutes to heat through and blend flavors.
- Serve:
- Serve hot garnished with extra sage or Parmesan if desired.
Save to Pinterest This recipe always brings my family together especially during the cooler months we love sharing it alongside mashed potatoes or pasta.
Notes
Serve over mashed potatoes pasta or rice for a heartier meal. Substitute ground chicken for turkey if preferred. For a dairy-free version use coconut cream and omit Parmesan. Leftovers keep well for up to 3 days in the fridge.
Required Tools
Mixing bowls Baking sheet Parchment paper Large skillet Wooden spoon or spatula
Allergen Information
Contains eggs milk (Parmesan cream) and gluten (breadcrumbs). For gluten-free use gluten-free breadcrumbs. Always check ingredient labels for allergens if unsure.
Save to Pinterest This dish is an easy way to enjoy seasonal flavors with minimal effort and maximum comfort.
Recipe Questions & Answers
- → What alternative proteins can I use instead of turkey?
Ground chicken or lean pork can be used as substitutes to maintain the juicy texture and mild flavor.
- → Can I make this dairy-free?
Yes, replace heavy cream with coconut cream and omit Parmesan cheese for a dairy-free variation.
- → How do I ensure meatballs stay tender?
Mix the ingredients gently without overworking, and avoid overbaking to keep meatballs juicy.
- → What sides pair well with the meatballs in pumpkin sage sauce?
Mashed potatoes, pasta, or rice complement the creamy sauce and enhance the comforting nature of the dish.
- → Can I prepare the meatballs ahead of time?
Yes, you can bake the meatballs in advance and reheat them gently in the sauce before serving.