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Turkey Meatballs with Pumpkin Sage Sauce Recipe

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4.9 from 67 reviews

This Turkey Meatballs with Pumpkin Sage Sauce recipe combines lean turkey meatballs with a rich, creamy pumpkin sauce infused with sage and thyme. It’s a perfect comforting dish for fall, offering a delightful balance of savory and seasonal flavors sure to impress your family and guests.

Ingredients

Scale

For the Meatballs:

  • 1.5 lbs ground turkey (preferably 93% lean)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (for browning)

For the Pumpkin Sage Sauce:

  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh sage
  • 1 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste

For Garnish:

  • Fresh sage leaves
  • Grated Parmesan cheese
  • Red pepper flakes

Instructions

  1. Prepare the Meatball Mixture: In a large mixing bowl, combine ground turkey, panko breadcrumbs, grated Parmesan, beaten egg, chopped onion, minced garlic, fresh sage, dried thyme, salt, and pepper. Mix gently until just combined to avoid dense meatballs.
  2. Shape and Brown the Meatballs: Form the mixture into 1 to 1.5-inch meatballs. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs in batches, browning on all sides (about 5 to 7 minutes total) until golden but not fully cooked through. Remove and set aside.
  3. Make the Pumpkin Sage Sauce: In the same skillet, add another tablespoon of olive oil. Sauté the finely chopped onion until translucent, about 3 to 4 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the pumpkin puree, chicken broth, heavy cream, grated Parmesan, fresh sage, dried thyme, and nutmeg. Season with salt and pepper to taste. Bring the sauce to a gentle simmer.
  4. Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, nestling them into the pumpkin sauce. Cover and simmer over low heat for about 15 to 20 minutes, or until meatballs are cooked through and the sauce has thickened slightly.
  5. Serve and Garnish: Spoon the meatballs and sauce onto plates or over pasta or rice as desired. Garnish with fresh sage leaves, extra grated Parmesan cheese, and a pinch of red pepper flakes for a little heat. Serve warm and enjoy this cozy fall meal.

Notes

  • Using 93% lean ground turkey ensures the meatballs stay moist without excess fat.
  • Do not use canned pumpkin pie filling; use pure pumpkin puree for savory dishes.
  • For a thicker sauce, let it simmer uncovered for a few extra minutes.
  • Red pepper flakes are optional but add a nice subtle heat to balance the sweetness of pumpkin.
  • The recipe also pairs well with pasta, risotto, or creamy mashed potatoes.

Keywords: turkey meatballs, pumpkin sage sauce, fall recipe, comfort food, pumpkin puree, savory pumpkin sauce

Find it online: https://mjrecipe.com/turkey-meatballs-with-pumpkin-sage-sauce-recipe/