Save Juicy turkey meatballs are simmered in a creamy, aromatic pumpkin sage sauce, capturing the essence of fall. Serve over pasta, mashed potatoes, or polenta for the ultimate comfort meal.
I have always enjoyed making these meatballs during the autumn months when pumpkin and sage are in season. The aroma fills my kitchen and brings back wonderful memories.
Ingredients
- Ground turkey: 1.5 lbs (680 g) preferably 93% lean
- Panko breadcrumbs: 1/2 cup (30 g)
- Parmesan cheese: 1/4 cup (25 g) grated plus more for garnish
- Egg: 1 large, lightly beaten
- Yellow onion: 1/4 cup (35 g) finely chopped plus 1 small, finely chopped
- Garlic: 4 cloves, minced
- Fresh sage: 3 tablespoons chopped plus leaves for garnish
- Dried thyme: 2 teaspoons
- Salt: 1/2 teaspoon plus to taste
- Black pepper: 1/4 teaspoon plus to taste
- Olive oil: 2 tablespoons for browning and sautéing
- Pumpkin puree: 1 (15 oz / 425 g) can, not pumpkin pie filling
- Chicken broth: 1 cup (240 ml)
- Heavy cream: 1/2 cup (120 ml)
- Ground nutmeg: 1/4 teaspoon
- Red pepper flakes: optional, for garnish
Instructions
- Prepare the Meatballs:
- In a large bowl, gently combine ground turkey, panko breadcrumbs, Parmesan, egg, onion, garlic, sage, thyme, salt, and pepper. Mix until just combined do not overwork.
- Form the Meatballs:
- Shape the mixture into about 24 meatballs (1-inch diameter). Place on a parchment-lined plate or baking sheet.
- Brown the Meatballs:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the meatballs in batches turning to brown all sides about 2–3 minutes per side. Remove and set aside.
- Sauté Aromatics:
- In the same skillet add 1 tablespoon olive oil. Sauté chopped onion over medium heat until soft about 5 minutes. Add garlic cook for 1 minute until fragrant.
- Make the Sauce:
- Stir in pumpkin puree and chicken broth. Bring to a simmer and cook 5 minutes stirring occasionally.
- Add Cream and Seasonings:
- Lower heat add heavy cream Parmesan chopped sage thyme and nutmeg. Season with salt and pepper. Simmer 5–10 minutes stirring until slightly thickened.
- Simmer Meatballs in Sauce:
- Gently add browned meatballs to the sauce submerging them. Cover and simmer on low for 15–20 minutes until meatballs reach 165°F (74°C) internally and sauce thickens.
- Check for Doneness:
- Cut one meatball to ensure its cooked through.
- Serve:
- Spoon meatballs and sauce over pasta mashed potatoes or polenta. Garnish with fresh sage extra Parmesan and red pepper flakes if desired.
Save My family gathers eagerly when I make this dish. It brings warmth and comfort to our dinner table every time.
Notes
To keep the meatballs tender ensure you mix the ingredients gently and brown the meatballs well before simmering. You can make both the meatballs and sauce ahead and store separately in the fridge or freezer.
Required Tools
Large mixing bowl large skillet with lid wooden spoon or spatula baking sheet or plate measuring cups and spoons small cookie scoop (optional) instant-read thermometer recommended
Allergen Information
Contains Milk (Parmesan cheese heavy cream) Egg Gluten (panko breadcrumbs unless using gluten-free). Always check labels for hidden allergens if substituting ingredients.
Save This recipe brings a delicious twist to classic meatballs that your whole family will enjoy.
Recipe FAQ
- → How to keep turkey meatballs tender?
Combine ingredients gently and avoid overmixing the mixture to retain moisture and tenderness in the meatballs.
- → Can I brown the meatballs ahead of time?
Yes, browning the meatballs before simmering enhances their flavor and can be done in advance for convenience.
- → What substitutes can I use for heavy cream?
For dairy-free alternatives, coconut cream or cashew cream can replace heavy cream without compromising creaminess.
- → Is pumpkin puree the same as pumpkin pie filling?
No, pumpkin puree is plain cooked pumpkin, while pumpkin pie filling contains added sugars and spices. Use pure pumpkin for this sauce.
- → How to serve this dish for best results?
Serve the meatballs and sauce over warm pasta, mashed potatoes, or creamy polenta, garnished with fresh sage and Parmesan.