Introduction

These Turkey Meatballs in Pumpkin Sage Sauce make for a cozy, comforting meal perfect for chilly evenings. The combination of lean turkey and a rich, creamy pumpkin sauce seasoned with fresh sage offers a warm and flavorful dinner your family will love.

This image shows seven browned meatballs in a light brown sauce with green herbs. The meatballs are round with slightly rough, crispy surfaces, and they sit in a thick, creamy sauce that coats them well. Fresh green sage leaves are placed on and around the meatballs, adding a fresh contrast to the warm colors of the dish. The dish is served in a round black pan set on top of a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Meatballs:

1 lb ground turkey (lean option preferred)
1 cup fresh breadcrumbs (can substitute with panko)
1/4 cup milk
1 medium onion, finely minced
2 cloves garlic, fresh and minced
1 tbsp fresh sage, chopped
1 tbsp Italian seasoning
1/4 cup Parmesan cheese (optional)
1 large egg (whole and yolk combined)

For the Pumpkin Sauce:

1 cup canned pumpkin puree (organic recommended)
1/2 cup cream

Instructions

Step 1: In a medium bowl, combine fresh breadcrumbs with milk and let them soak for about 5 minutes to ensure moisture.
Step 2: In a large bowl, gently mix ground turkey, soaked breadcrumbs, minced onion, garlic, fresh sage, Italian seasoning, Parmesan cheese, and egg. Be careful not to overwork the mixture.
Step 3: With clean hands, form the mixture into uniform meatballs about 1 inch in size for even cooking.
Step 4: Heat a skillet over medium heat and add a drizzle of oil. Pan-fry the meatballs for 5–7 minutes, turning occasionally, until golden brown all over.
Step 5: In the same skillet, add the canned pumpkin puree and cream. Stir well and heat through until the sauce is warmed and creamy, about 3 minutes.
Step 6: Gently add the cooked meatballs to the pumpkin sauce and simmer together for 2–3 minutes to meld the flavors.
Step 7: Serve the turkey meatballs warm, garnished with extra sage or a sprinkle of Parmesan cheese if desired.

Tips & Variations

Avoid overworking the meatball mixture to keep them tender and juicy.
Substitute ground turkey with lean ground beef for a richer flavor.
Use coconut or almond milk instead of cream for a dairy-free sauce option.
Add finely chopped spinach or kale to the meatball mixture for extra nutrients.
Try different herbs like thyme or rosemary instead of sage for a new twist.
To add a crispy crust, roll meatballs in seasoned panko breadcrumbs before frying.
Use butternut squash puree as an alternative to pumpkin for a subtly different flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days—keep the meatballs and pumpkin sauce separate to preserve texture and flavor. For longer storage, freeze the meatballs and sauce separately for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.

How to Serve

The image shows a close-up of eight browned meatballs sitting in a thick, creamy orange sauce inside a dark pan. The sauce has a smooth texture with a few green herb leaves scattered on top and around the meatballs, adding contrast. The meatballs have a crispy, slightly charred surface, while the sauce looks rich and glossy. The pan rests on a white marbled surface with a soft cloth partially visible underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of ground turkey is best for this recipe?

Lean ground turkey is recommended as it offers the best balance of flavor and moisture, helping keep the meatballs tender without drying out.

How should I store leftover Turkey Meatballs in Pumpkin Sage Sauce?

Store leftovers in airtight containers in the fridge for up to 3 days. It’s best to keep the meatballs and sauce separate to maintain freshness and prevent sogginess.

Can I freeze Turkey Meatballs in Pumpkin Sage Sauce?

Yes, freeze meatballs and pumpkin sauce separately in airtight containers for up to 2 months. Make sure they are fully cooled before freezing. Thaw overnight in the fridge before reheating.

What should I do if my meatballs are falling apart during cooking?

If meatballs fall apart, the mixture might be too wet. Add more breadcrumbs to absorb excess moisture and mix gently without overworking the ingredients.

Can I use a different herb instead of sage?

Absolutely! Thyme or rosemary are excellent substitutes and offer unique flavor variations. Use them in moderation as herbs vary in intensity.

Is this recipe suitable for pets?

No, avoid feeding this dish to pets since garlic and onions can be harmful. Always consult a veterinarian before giving human food to animals.

Turkey Meatballs in Pumpkin Sage Sauce Recipe

Print Recipe

★★★★★

4.7 from 105 reviews

Hearty and comforting Turkey Meatballs in Pumpkin Sage Sauce make a perfect cozy dinner, blending lean ground turkey meatballs with a creamy, earthy pumpkin and fresh sage sauce. This delicious dish offers a unique autumn-inspired flavor, perfect for family meals and chilly nights.

Author: Maya
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Frying
Cuisine: American
Diet: Low Fat

Ingredients

Scale

For the Meatballs

1 lb Ground Turkey (lean option preferred)
1 cup Fresh Breadcrumbs (can substitute with panko)
1/4 cup Milk (to soak the breadcrumbs)
1 medium Onion (finely minced)
2 cloves Garlic (fresh and minced)
1 tbsp Fresh Sage (chopped)
1 tbsp Italian Seasoning
1/4 cup Parmesan Cheese (optional)
1 large Egg (whole and yolk combined)

For the Pumpkin Sauce

1 cup Canned Pumpkin Puree (organic recommended)
1/2 cup Cream (for a velvety texture)

Instructions

Prepare Breadcrumbs: In a medium bowl, combine fresh breadcrumbs with milk and let them soak for about 5 minutes to ensure the breadcrumbs become moist and flavorful, which helps keep the meatballs tender.
Mix Meatball Ingredients: In a large bowl, gently mix ground turkey, soaked breadcrumbs, minced onion, garlic, fresh sage, Italian seasoning, parmesan cheese, and eggs. Avoid overworking the mixture to maintain tenderness in the meatballs.
Shape Meatballs: Using clean hands, form the mixture into uniform meatballs about 1 inch in diameter. Uniform size helps them cook evenly and develop a golden crust.
Cook Meatballs: Heat a skillet over medium heat and add a drizzle of oil. Pan-fry the meatballs for 5-7 minutes, turning occasionally until golden brown on all sides and cooked through.
Make Pumpkin Sauce: In the same skillet, add the canned pumpkin puree and cream. Stir well to combine, then add any remaining sage. Heat gently for about 3 minutes until the sauce is warmed through and creamy.
Combine: Add the cooked meatballs back into the pumpkin sauce, coating them evenly. Let them simmer together for 2-3 minutes to meld the flavors beautifully.
Serve: Serve the turkey meatballs warm with pumpkin sage sauce, garnished with extra sage leaves or a sprinkle of parmesan cheese if desired. Perfect with sides like pasta or gnocchi.

Notes

Use lean ground turkey for moisture and flavor balance.
Do not overmix the meatball mixture to keep them tender.
Uniform meatball size ensures even cooking.
For a thinner sauce, add broth or water as needed.
Store meatballs and sauce separately in airtight containers for best freshness.
Can be frozen for up to 2 months; thaw overnight before reheating.
Optional substitutions: ground beef for richer flavor, coconut milk for dairy-free sauce, and gluten-free breadcrumbs to make gluten-free.
Experiment with herbs like thyme or rosemary as alternatives to sage.

Keywords: turkey meatballs, pumpkin sage sauce, cozy dinner, fall recipe, easy meatballs, pan-fried meatballs, autumn dinner