Save Juicy turkey meatballs simmered in a creamy, aromatic pumpkin sage sauce—an easy, comforting dish perfect for fall or any cozy evening.
I first served this to my family on a chilly evening and it immediately became a favorite for its rich flavors and comforting texture.
Ingredients
- For the 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
- For the 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:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Mix Meatballs:
- 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:
- Bake for 15 18 minutes or until meatballs are golden and cooked through.
- Prepare Sauce:
- 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.
- Simmer Sauce:
- 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.
- Add Cheese:
- Stir in Parmesan cheese. Taste and adjust seasoning as needed.
- Combine:
- 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 This recipe always brings my family together around the table especially during cozy fall evenings.
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
Nutritional Information
Calories 385 Total Fat 22 g Carbohydrates 16 g Protein 30 g
Save Enjoy this comforting dish any time you want an easy homemade meal with rich fall flavors.
Recipe FAQs
- → Can I use ground chicken instead of turkey?
Yes, ground chicken can be substituted for turkey to maintain a similar texture and mild flavor.
- → What can I serve alongside these meatballs?
Mashed potatoes, pasta, or rice complement the rich pumpkin sage sauce well, adding heartiness to the dish.
- → How can I make the sauce dairy-free?
Replace heavy cream with coconut cream and omit the Parmesan cheese for a creamy dairy-free variation.
- → Are gluten-free breadcrumbs suitable in this dish?
Yes, using gluten-free breadcrumbs keeps the meatballs gluten-free without compromising texture.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to three days to preserve freshness.
- → What spices enhance the pumpkin sage sauce?
A touch of ground nutmeg adds warmth, complementing the fresh sage and garlic beautifully.