Save Juicy turkey meatballs are simmered in a creamy, aromatic pumpkin sage sauce, capturing the essence of fall. Serve over pasta, mashed potatoes, or polenta for the ultimate comfort meal.
I have fond memories of making these meatballs with my family during chilly autumn weekends, filling the house with wonderful aromas.
Ingredients
- Ground turkey: 1.5 lbs (680 g) preferably 93% lean
- Panko breadcrumbs: 1/2 cup (30 g)
- Grated Parmesan cheese: 1/4 cup (25 g)
- Large egg: lightly beaten
- Yellow onion: 1/4 cup (35 g) finely chopped plus 1 small finely chopped
- Garlic: 4 cloves minced
- Fresh sage: 1 tablespoon chopped plus 2 tablespoons chopped
- Dried thyme: 1 teaspoon
- Salt: 1/2 teaspoon plus to taste
- Black pepper: 1/4 teaspoon plus to taste
- Olive oil: 1 tablespoon for browning plus 1 tablespoon for sauce
- Pumpkin puree: 1 (15 oz / 425 g) can not pumpkin pie filling
- Chicken broth: 1 cup (240 ml)
- Heavy cream: 1/2 cup (120 ml)
- Ground nutmeg: 1/4 teaspoon
- Fresh sage leaves: for serving and garnish
- Grated Parmesan cheese: for garnish
- Red pepper flakes: optional garnish
Instructions
- Prepare the Meatballs:
- In a large bowl, gently combine ground turkey, panko breadcrumbs, Parmesan, egg, onion, garlic, sage, thyme, salt, and pepper. Mix until just combined do not overwork.
- Form the Meatballs:
- Shape the mixture into about 24 meatballs (1-inch diameter). Place on a parchment-lined plate or baking sheet.
- Brown the Meatballs:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the meatballs in batches turning to brown all sides about 2 3 minutes per side. Remove and set aside.
- Sauté Aromatics:
- In the same skillet add 1 tablespoon olive oil. Sauté chopped onion over medium heat until soft about 5 minutes. Add garlic cook for 1 minute until fragrant.
- Make the Sauce:
- Stir in pumpkin puree and chicken broth. Bring to a simmer and cook 5 minutes stirring occasionally.
- Add Cream and Seasonings:
- Lower heat add heavy cream Parmesan chopped sage thyme and nutmeg. Season with salt and pepper. Simmer 5 10 minutes stirring until slightly thickened.
- Simmer Meatballs in Sauce:
- Gently add browned meatballs to the sauce submerging them. Cover and simmer on low for 15 20 minutes until meatballs reach 165°F (74°C) internally and sauce thickens.
- Check for Doneness:
- Cut one meatball to ensure its cooked through.
- Serve:
- Spoon meatballs and sauce over pasta mashed potatoes or polenta. Garnish with fresh sage extra Parmesan and red pepper flakes if desired.
Pin it Making this recipe has become a cozy family tradition that brings everyone to the table with smiles and warm hearts.
Notes
Both meatballs and sauce can be made ahead and stored separately in the fridge for up to 3 days or freezer for up to 3 months. For gluten-free use gluten-free breadcrumbs. For dairy-free substitute heavy cream with coconut or cashew cream and Parmesan with a dairy-free alternative.
Required Tools
Large mixing bowl, large skillet with lid, wooden spoon or spatula, baking sheet or plate, measuring cups and spoons, small cookie scoop (optional), instant-read thermometer (recommended)
Allergen Information
Contains Milk (Parmesan cheese heavy cream), Egg, Gluten (panko breadcrumbs unless using gluten-free). Always check labels for hidden allergens if substituting ingredients.
Pin it This recipe is a delicious way to celebrate autumn flavors while enjoying a comforting and hearty meal with loved ones.
Frequently Asked Questions
- → How do I keep turkey meatballs tender?
Mix ingredients gently and avoid overworking the meat to maintain a tender texture in the meatballs.
- → Can I prepare the meatballs and sauce ahead of time?
Yes, both components can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months.
- → What sides pair well with the meatballs and pumpkin sauce?
This dish goes well with pasta, creamy mashed potatoes, or soft polenta to soak up the flavorful sauce.
- → How can I make the dish dairy-free?
Substitute heavy cream with coconut or cashew cream and replace Parmesan cheese with a dairy-free alternative to keep creamy texture and flavor.
- → Is it necessary to brown the meatballs before simmering?
Browning adds depth and enhances flavor while helping the meatballs hold their shape during simmering.