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Savory Turkey Meatballs with Pumpkin Sage Sauce

This delightful recipe combines savory turkey meatballs with a luscious pumpkin sage sauce, perfect for a cozy family dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Turkey Meatballs
  • 1 pound ground turkey
  • 1 cup breadcrumbs (gluten-free if you prefer)
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 tablespoon dried basil
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 2 tablespoons olive oil (for frying)
For the Pumpkin Sage Sauce
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup chicken broth
  • 1/4 cup heavy cream (or milk for a lighter option)
  • 1 teaspoon dried sage
  • 1 teaspoon ground cinnamon adds a beautiful warmth
  • to taste salt and pepper
  • Fresh sage leaves, for garnish

Method
 

Preparation
  1. In a large mixing bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, basil, garlic powder, salt, and pepper. Use your hands to mix everything until well combined.
  2. Roll the mixture into small balls, about the size of a golf ball.
Cooking
  1. Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the meatballs. Brown them on all sides for approximately 5-7 minutes.
  2. In a separate pot, combine the pumpkin puree, chicken broth, heavy cream, dried sage, ground cinnamon, salt, and pepper over medium heat. Stir gently until bubbly.
  3. Transfer the browned meatballs into the pumpkin sage sauce and let them simmer for about 10 minutes.
Serving
  1. Plate the meatballs drizzled with sauce and garnish with fresh sage leaves. Serve alongside a warm salad or over a bed of rice or quinoa.

Notes

If your sauce looks a little lumpy, it’s just part of the magic! A good mix will create a creamy consistency. Feel free to switch up the spices and add red pepper flakes for a bit of heat. Leftovers can be stored in the fridge for up to three days or frozen for a ready-made meal.