Introduction

These Turkey Meatballs in Pumpkin Sage Sauce offer a comforting and flavorful twist on traditional meatballs. The savory turkey pairs beautifully with a creamy, aromatic pumpkin sage sauce, making it a perfect dish for cozy dinners.

The image shows a white plate filled with small, round white gnocchi arranged around the edge. In the center, there is a thick orange sauce with a creamy texture, spread unevenly. On top of the sauce are three brown, crispy meatballs placed close together, each garnished with fresh green sage leaves. Some chopped green herbs are sprinkled on the sauce for color contrast. A silver fork is resting on the right side of the plate. The plate sits on a white marbled surface with some fresh green sage leaves scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 large whole egg plus 1 yolk
1 1/2 pounds ground turkey (dark meat, 93/7 ratio lean to fat)
1 1/4 teaspoon salt
1/4 teaspoon black pepper
Olive oil or avocado oil, for brushing over top and lightly frying
2 tablespoons ghee or unsalted butter
1 tablespoon olive oil
1/2 cup finely minced onion (for sauce)
6 cloves garlic, pressed through garlic press (for sauce)
2 teaspoons Italian seasoning (for sauce)
1 (15 ounce) can plus 1 cup organic pumpkin puree (not pumpkin pie filling)
1 1/2 teaspoon salt (or to your taste, for sauce)
1/4 teaspoon black pepper (for sauce)
1 3/4 cups chicken stock
1/2 cup grated parmesan cheese (for sauce)
1/4 cup heavy cream
2 tablespoons maple syrup
1 tablespoon chopped, fresh sage (for sauce)
Fried sage leaves, optional garnish

Instructions

Step 1: Gather and prep all turkey meatball ingredients according to the list above to have them ready and organized.
Step 2: 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 whole egg plus yolk. Mix thoroughly with a fork until combined.
Step 3: Add the ground turkey, salt, and pepper. Gently combine with a light hand, just until well incorporated. The mixture will be sticky and moist, which is normal.
Step 4: Using a 2-tablespoon scoop, portion out the meatballs onto a parchment or wax paper-lined platter. Place the platter in the freezer for 20 to 25 minutes to firm up the meatballs, making them easier to shape.
Step 5: After chilling, lightly wet your palms with water or a bit of oil. Quickly and gently roll each meatball between your palms to form smooth, round shapes.
Step 6: Brush a small amount of olive oil over each meatball. Heat a large heavy-bottom skillet over medium-high heat and add about 4 tablespoons of oil.
Step 7: Once hot, cook the meatballs in batches, searing to brown them briefly. Then reduce heat to medium or medium-low and continue frying, turning frequently, for about 10 minutes until meatballs reach an internal temperature of 165°F. Transfer cooked meatballs to a clean platter and repeat with remaining batches.
Step 8: Prep all pumpkin sage sauce ingredients as listed to have them ready.
Step 9: Wipe out the skillet used for frying. Add ghee (or butter) and olive oil, melting them together over medium heat. Add minced onion and sauté for 2 to 3 minutes until softened.
Step 10: Stir in the garlic and Italian seasoning. When fragrant, whisk in the pumpkin puree, salt, pepper, and chicken stock until smooth.
Step 11: Let the sauce simmer gently for 2 to 3 minutes to blend flavors. Then turn off the heat and whisk in parmesan, heavy cream, maple syrup, and chopped sage.
Step 12: Return the meatballs to the sauce and let them warm through for a few minutes. Garnish with fried sage leaves if desired. Serve over gnocchi, linguini, penne, bow ties, or mashed potatoes for a complete meal.

Tips & Variations

For extra moisture, use dark meat turkey, but ground white meat works as well.
Fresh herbs add bright flavor, but dried sage or parsley can be used in a pinch.
If you prefer a spicier sauce, add a pinch of red pepper flakes when sautéing the garlic.
For a dairy-free version, omit the parmesan and heavy cream, and substitute ghee with olive oil.
Frying sage leaves until crisp provides a lovely garnish and adds a subtle crunch.

Storage

Store leftover meatballs and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the sauce from separating. For longer storage, freeze the meatballs and sauce separately for up to 2 months and thaw in the refrigerator before reheating.

How to Serve

A white plate filled with about sixteen golden-brown meatballs, each showing a slightly crispy, textured surface with hints of green herbs sprinkled on top. The meatballs are stacked loosely in a small pile at the center of the plate, with a few sprigs of green leaves placed underneath and around them. The plate sits on a light gray cloth with subtle wrinkles, all set on a white marbled texture surface. In the blurred background, a white bowl with an orange sauce inside is slightly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken can be used as a substitute, but be mindful it may be leaner and could dry out more easily. Adding a bit more moisture or fat can help keep the meatballs tender.

Is pumpkin puree different from pumpkin pie filling?

Yes, pumpkin puree is plain cooked pumpkin and can be used in savory dishes. Pumpkin pie filling is sweetened and spiced for desserts and should not be used here as it will alter the taste.