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.
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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
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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.
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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.
