Go Back
turkey meatballs pumpkin sauce

Turkey Meatballs in Pumpkin Sage Sauce

These turkey meatballs in pumpkin sage sauce are the ultimate cozy fall dinner. Juicy, herby turkey meatballs are simmered in a creamy pumpkin sage sauce that's rich, savory, and perfectly balanced with a hint of maple sweetness. Serve over pasta, gnocchi, or mashed potatoes for an unforgettable autumn meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups fresh breadcrumbs (or panko)
  • 3 Tbsp milk
  • 1/2 cup finely minced onion
  • 4 cloves garlic, minced or pressed
  • 1 Tbsp fresh sage, chopped
  • 1 Tbsp fresh parsley, chopped
  • 1 1/2 tsp Italian seasoning
  • 1/2 cup grated parmesan cheese
  • 1 large egg plus 1 egg yolk
  • 1 1/2 lbs ground turkey (dark meat, 93/7 ratio)
  • 1 1/4 tsp salt
  • 1/4 tsp black pepper
  • olive oil, for brushing and frying
  • 2 Tbsp butter or ghee
  • 1 Tbsp olive oil
  • 1/2 cup finely minced onion (for sauce)
  • 6 cloves garlic, minced (for sauce)
  • 2 tsp Italian seasoning (for sauce)
  • 15 oz pumpkin puree (plus 1 cup additional if needed)
  • 1 3/4 cups chicken stock
  • 1 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1/2 cup grated parmesan cheese (for sauce)
  • 1/4 cup heavy cream
  • 2 Tbsp maple syrup
  • 1 Tbsp fresh sage, chopped (for sauce)
  • fried sage leaves, for garnish (optional)

Equipment

  • Large mixing bowl
  • Parchment-lined tray
  • Large skillet (cast iron or nonstick)
  • Spatula or tongs
  • Instant-Read Thermometer

Method
 

  1. Combine breadcrumbs and milk in a large bowl; let soak 2–3 minutes. Add onion, garlic, sage, parsley, Italian seasoning, parmesan, egg, and yolk. Mix until combined, then gently mix in ground turkey, salt, and pepper. Do not overmix.
  2. Portion mixture into 2-tablespoon-sized meatballs (about 24 total). Place on a parchment-lined platter and freeze 20–25 minutes to firm up. Wet hands and roll into smooth balls, brushing lightly with olive oil.
  3. Heat olive oil in a large skillet over medium-high. Sear meatballs in batches for 1–2 minutes per side until browned. Lower heat to medium and cook 10 minutes, turning occasionally, until 165°F internal temperature. Transfer to a plate.
  4. In the same skillet, melt butter with olive oil. Add onion and sauté 2–3 minutes. Stir in garlic and Italian seasoning, cooking 30 seconds. Whisk in pumpkin puree, chicken stock, salt, and pepper until smooth.
  5. Simmer sauce gently for 2–3 minutes. Remove from heat and whisk in parmesan, heavy cream, maple syrup, and fresh sage until smooth and creamy.
  6. Return meatballs to the skillet and coat with sauce. Warm through for several minutes. Serve over pasta, gnocchi, or mashed potatoes. Garnish with fried sage and extra parmesan.

Notes

Pro Tips: Use dark meat turkey for the juiciest results. Don’t overwork the meat mixture—mix just until combined. Chill meatballs before frying to help them hold their shape. Pan-frying adds rich flavor and texture.

Like this? Leave a comment below!

QR Code linking back to recipe