Save Juicy turkey meatballs simmered in a creamy, aromatic pumpkin sage sauce—an easy, comforting dish perfect for fall or any cozy evening.
This recipe became a family favorite during the first chilly autumn I tried it; its warmth and flavors really brought us together.
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
- Step 1:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Step 2:
- In a large bowl, combine ground turkey, egg, breadcrumbs, Parmesan, garlic, parsley, salt, pepper, and milk. Mix until just combined—do not overwork.
- Step 3:
- Shape mixture into 16 18 small meatballs and place on the prepared baking sheet.
- Step 4:
- Bake for 15 18 minutes, or until meatballs are golden and cooked through.
- Step 5:
- 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.
- Step 6:
- 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.
- Step 7:
- Stir in Parmesan cheese. Taste and adjust seasoning as needed.
- Step 8:
- Add baked meatballs to the sauce and simmer together for 2 3 minutes to heat through and blend flavors.
- Step 9:
- Serve hot, garnished with extra sage or Parmesan if desired.
Save My family especially enjoys serving this dish over mashed potatoes during gatherings, creating a heartwarming meal.
Notes
Serve over mashed potatoes, pasta, or rice for a heartier meal. Substitute ground chicken for turkey if preferred. 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.
Allergen Information
Contains eggs, milk (Parmesan, cream), and gluten (breadcrumbs). Always check ingredient labels for allergens if unsure.
Save This dish combines seasonal flavors with easy preparation to deliver comfort any night of the week.
Kitchen Guide
- → Can I use ground chicken instead of turkey?
Yes, ground chicken can be substituted for ground turkey without altering the cooking method or flavor profile significantly.
- → How do I make the sauce dairy-free?
Replace heavy cream with coconut cream and omit Parmesan cheese to keep the sauce creamy and dairy-free.
- → What is the best way to bake the meatballs evenly?
Arrange evenly sized meatballs spaced on a parchment-lined baking sheet and bake at 200°C (400°F) until golden and cooked through.
- → Can I prepare meatballs and sauce ahead of time?
Yes, both meatballs and sauce can be made in advance and stored separately in the refrigerator for up to 3 days.
- → What sides pair well with this dish?
Mashed potatoes, pasta, or rice complement the rich pumpkin sage sauce and meatballs beautifully.
- → Are gluten-free breadcrumbs compatible?
Gluten-free breadcrumbs work well, maintaining texture while keeping the dish gluten-free.