Turkey Meatballs in Pumpkin Sage Sauce Recipe

If you’re craving a dish that’s bursting with cozy autumn flavors and comforting textures, you’re going to adore this Turkey Meatballs in Pumpkin Sage Sauce Recipe. It’s the perfect blend of tender turkey meatballs enveloped in a luxuriously creamy pumpkin sage sauce that sings with fresh herbs and subtle spices. Whether it’s a chilly weeknight dinner or a special gathering, this recipe hits all the right notes, showcasing how seasonal ingredients can transform a simple meal into a memorable experience.

Ingredients You’ll Need

Getting the ingredients right is the key to nailing this dish. Each one is thoughtfully selected to bring out the perfect balance of flavor and texture—from the savory turkey meatballs to the silky pumpkin sauce. These simple but essential ingredients come together to create a hearty yet elegant meal everyone will love.

• Fresh breadcrumbs (1 1/2 cups): They soak up moisture and keep the meatballs tender and light.
• Milk (3 tablespoons): Adds moisture to the breadcrumbs, ensuring soft and juicy meatballs.
• Finely minced onion (1/2 cup): Brings sweetness and depth to both the meatballs and the sauce.
• Garlic cloves (10 total, pressed): Infuses robust aromatic flavor essential in both the meatballs and the sauce.
• Fresh sage (1 tablespoon plus 1 tablespoon chopped): Delivers a woodsy, earthy note that pairs perfectly with pumpkin.
• Fresh parsley (1 tablespoon chopped): Adds freshness and a subtle brightness to the meatball mixture.
• Italian seasoning (1 1/2 teaspoons plus 2 teaspoons): A blend of herbs that enhances the overall flavor of both components.
• Grated parmesan (1/2 cup plus 1/2 cup): Provides umami richness and a slightly nutty undertone.
• Large egg plus 1 yolk: Binds the ingredients together ensuring the meatballs hold shape beautifully.
• Ground turkey dark meat (1 1/2 pounds): Lean yet juicy, it’s the perfect protein base making the dish filling but light.
• Salt (1 1/4 teaspoon plus 1 1/2 teaspoon): Essential seasoning to enhance and balance flavors.
• Black pepper (1/4 teaspoon plus 1/4 teaspoon): Adds gentle warmth and a subtle hint of spice.
• Olive oil or avocado oil: For brushing and frying, giving a golden sear to the meatballs.
• Ghee or unsalted butter (2 tablespoons): Adds luxurious richness to the pumpkin sage sauce.
• Chicken stock (1 3/4 cups): Provides a savory base for the sauce, balancing the sweetness of pumpkin and maple syrup.
• Pumpkin puree (1 can 15 oz plus 1 cup): The star ingredient of the sauce that brings warmth, color, and subtle sweetness.
• Heavy cream (1/4 cup): Creates a velvety smooth texture in the pumpkin sauce.
• Maple syrup (2 tablespoons): A gentle sweetness that complements the earthy sage and savory pumpkin.
• Fried sage leaves (optional garnish): Adds a crunchy herbal accent and elevates presentation.

How to Make Turkey Meatballs in Pumpkin Sage Sauce Recipe

Step 1: Preparing the Turkey Meatball Mixture

First things first, gather all your ingredients for the meatballs to keep your workspace organized and your process smooth. Start by soaking your breadcrumbs in milk for a few minutes until soft and moist; this will keep your meatballs tender and juicy. Next, mix in the minced onion, pressed garlic, fresh herbs, Italian seasoning, parmesan, and eggs. Then gently fold in the ground turkey, salt, and pepper just until everything is well combined. The mixture will be sticky and very moist, which is exactly what you want for a perfectly tender bite.

Step 2: Shaping and Chilling the Meatballs

Use a 2-tablespoon scoop to portion out your meatballs onto parchment paper, then pop them in the freezer for 20 to 25 minutes. This chilling step might seem unnecessary, but it really helps firm them up, making rolling them smooth and effortless. Once chilled, give each meatball a quick roll between your wet palms to form nice round shapes.

Step 3: Browning the Meatballs

Brush your meatballs with a little olive oil to encourage even browning, then heat a heavy skillet over medium-high heat with some oil. Sear the meatballs in batches, allowing them to brown beautifully on all sides. After that, lower the heat to medium or medium-low and continue cooking for about 10 minutes until they’re cooked through and juicy inside. Set them aside while you prepare the sauce.

Step 4: Making the Pumpkin Sage Sauce

Wipe out your skillet and melt together ghee and olive oil. Add the minced onion and sauté until softened and fragrant. Stir in garlic and Italian seasoning, then whisk in the pumpkin puree, salt, pepper, and chicken stock. Let this gentle simmer marry the flavors for a few minutes. Turn off the heat before whisking in parmesan, heavy cream, maple syrup, and fresh chopped sage. The sauce becomes a gloriously creamy and lightly sweet backdrop for the meatballs.

Step 5: Combining Meatballs and Sauce

Nestle the cooked meatballs back into the sauce, letting them warm through for a few minutes. This is where the magic happens—the meatballs soak up the sauce’s flavors but still hold their juicy texture. For an elegant finish, garnish with fried sage leaves if you’re feeling fancy.

How to Serve Turkey Meatballs in Pumpkin Sage Sauce Recipe

Garnishes

Adding garnishes like fried sage leaves gives a wonderful crispy texture and an extra pop of herbal flavor that elevates the dish visually and in taste. A sprinkle of freshly grated parmesan before serving is also a lovely finishing touch that enhances the umami notes.

Side Dishes

This dish pairs beautifully with a variety of sides. Creamy mashed potatoes or buttery gnocchi work wonderfully to soak up that luscious pumpkin sage sauce. For pasta lovers, linguini, penne, or bow tie pasta provide the perfect canvas. A simple green salad with a tangy vinaigrette cuts through the richness and balances the plate perfectly.

Creative Ways to Present

Try serving these meatballs over roasted autumn vegetables or creamy polenta for a rustic twist. For a fun party appetizer, skewer the meatballs with toothpicks and serve them in small ramekins of warm pumpkin sage sauce for dipping. The color contrast and flavors make this an irresistible conversation starter at any gathering.

Make Ahead and Storage

Storing Leftovers

Leftover Turkey Meatballs in Pumpkin Sage Sauce Recipe stores beautifully in an airtight container in the refrigerator for up to three days. It’s a fantastic way to enjoy this comforting meal again without any compromise in flavor or texture.

Freezing

You can freeze both the meatballs and the sauce separately for longer storage. Place meatballs on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. The sauce can be frozen in a separate container. Both will keep well for up to three months, making this a perfect make-ahead meal.

Reheating

To reheat, gently warm the sauce on the stovetop over low heat, then add the meatballs, letting them heat through until piping hot. Avoid microwaving as slow reheating helps maintain the sauce’s creamy texture and the meatballs’ tenderness.

FAQs

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken can be used as a substitute, but since it tends to be leaner than dark turkey meat, you might want to add a little extra moisture like an additional egg or tablespoon of olive oil to keep the meatballs juicy.

What if I don’t have fresh sage?

Fresh sage truly shines in this recipe, but dried sage can work in a pinch—use about one-third the amount of fresh if substituting. Just keep in mind dried herbs are more concentrated, so adjust accordingly to prevent overpowering the sauce.

Is canned pumpkin puree the same as pumpkin pie filling?

No, canned pumpkin puree is pure pumpkin with no added sugar or spices, which is perfect for savory dishes like this one. Pumpkin pie filling contains added sugar and spices, so it’s best to avoid it here to prevent a cloyingly sweet sauce.

Can I make the meatballs gluten-free?

Yes! Substitute the fresh breadcrumbs with gluten-free breadcrumbs or even crushed gluten-free crackers. The texture remains just as lovely, and the flavor stays delicious.

How long do the turkey meatballs take to cook?

After browning on all sides in the skillet, allow approximately 10 minutes over medium to medium-low heat to ensure they are cooked through to a safe internal temperature of 165°F. This timing gives them a nice crust while keeping the inside moist.

Final Thoughts

I hope you feel inspired to make this Turkey Meatballs in Pumpkin Sage Sauce Recipe soon because it’s one of those dishes that wraps you in warmth with every bite. It’s comforting yet elegant, straightforward to prepare, and a real crowd-pleaser. Once you try it, you’ll want to keep this recipe in your seasonal rotation—perfect for sharing with loved ones and snuggling up on a chilly evening.

Turkey Meatballs in Pumpkin Sage Sauce Recipe

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These Turkey Meatballs in Pumpkin Sage Sauce combine tender, juicy ground turkey meatballs infused with fresh herbs and parmesan, cooked to perfection in a rich, creamy pumpkin and sage sauce with a hint of maple syrup. This comforting dish is perfect for fall and pairs beautifully with pasta or mashed potatoes.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Turkey Meatballs

• 1 1/2 cups (slightly heaping) fresh breadcrumbs (or panko breadcrumbs)
• 3 tablespoons milk
• 1/2 cup finely minced onion
• 4 garlic cloves, pressed through garlic press
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped parsley
• 1 1/2 teaspoons Italian seasoning
• 1/2 cup grated parmesan cheese
• 1 large whole egg plus 1 yolk
• 1 1/2 pounds ground turkey (dark meat, 93/7 ratio lean to fat)
• 1 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• Olive oil or avocado oil, for brushing and frying

Pumpkin Sage Sauce

• 2 tablespoons ghee or unsalted butter
• 1 tablespoon olive oil
• 1/2 cup finely minced onion
• 6 cloves garlic, pressed through garlic press
• 2 teaspoons Italian seasoning
• 1 (15 ounce) can plus 1 cup organic pumpkin puree (not pumpkin pie filling)
• 1 1/2 teaspoons salt (or to taste)
• 1/4 teaspoon black pepper
• 1 3/4 cups chicken stock
• 1/2 cup grated parmesan cheese
• 1/4 cup heavy cream
• 2 tablespoons maple syrup
• 1 tablespoon chopped fresh sage
• Fried sage leaves, optional garnish

Instructions

1. Prep Ingredients: Begin by gathering and prepping all turkey meatball ingredients as listed so they are ready and organized for use.
2. Soak Breadcrumbs: In a large bowl, add the breadcrumbs and pour over the milk. Let soak for 2 to 3 minutes. Then add the onion, garlic, sage, parsley, Italian seasoning, parmesan, and eggs; mix thoroughly with a fork until well combined.
3. Combine Turkey: Add the ground turkey, salt, and pepper to the mixture. Gently combine with a light hand just until incorporated. The mixture will be sticky and moist, which is normal.
4. Form Meatballs: Using a 2-tablespoon scoop, portion the meat mixture into balls onto a parchment or wax paper-lined platter. Place in the freezer for 20 to 25 minutes to chill and firm for easier handling.
5. Shape Meatballs: Wet your palms lightly with water or a small amount of oil, then gently roll each portion into a smooth, round meatball.
6. Brush with Oil: Brush each meatball lightly with olive oil. Heat a large heavy-bottom skillet (preferably non-stick or cast iron) over medium-high heat and add about 4 tablespoons of oil.
7. Fry Meatballs: When oil is hot, add a batch of meatballs, searing and browning them briefly. Reduce heat to medium or medium-low and continue cooking for about 10 minutes, turning to brown all sides and cooking through until internal temperature reaches 165°F. Transfer cooked meatballs to a clean platter and repeat with remaining meatballs.
8. Prep Sauce Ingredients: Prepare all pumpkin sage sauce ingredients as listed for easy assembly.
9. Sauté Aromatics: Wipe out skillet, then add ghee (or butter) and olive oil. Once melted and skillet hot, add minced onion and sauté for 2 to 3 minutes until softened.
10. Add Garlic and Seasoning: Stir in garlic and Italian seasoning and cook until aromatic.
11. Create Sauce Base: Whisk in pumpkin puree, salt, pepper, and chicken stock until smooth.
12. Simmer Sauce: Let the sauce gently simmer for 2 to 3 minutes to meld flavors.
13. Finish Sauce: Remove from heat and whisk in grated parmesan, heavy cream, maple syrup, and chopped fresh sage.
14. Combine Meatballs and Sauce: Add cooked meatballs into the sauce and let them warm through for a few minutes.
15. Serve: Garnish with fried sage leaves if desired. Serve meatballs and pumpkin sage sauce over preferred pasta like gnocchi, linguini, penne, bow ties, or mashed potatoes.

Notes

• Using dark meat ground turkey (93/7) ensures juicier meatballs.
• Soaking breadcrumbs helps keep meatballs moist and tender.
• Chilling meatballs before cooking prevents them from falling apart during frying.
• You can substitute avocado oil for olive oil for a different flavor.
• Fried sage leaves add a crispy aromatic garnish but are optional.
• Serve with your favorite pasta or mashed potatoes to complete the meal.