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Turkey Meatballs in Pumpkin-Sage Sauce

Turkey Meatballs in Pumpkin-Sage Sauce for Cozy Nights

This recipe for Turkey Meatballs in Pumpkin-Sage Sauce captures the essence of comfort food while offering a nutritious twist perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Simmering Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Turkey A lean protein that keeps these meatballs tender while remaining healthy.
  • 3/4 cup Fresh Breadcrumbs Adds moisture and texture; panko is a great substitute for extra crunch.
  • 1/4 cup Milk Soaks breadcrumbs to keep meatballs moist; non-dairy options can work wonderfully.
  • 1 medium Onion (minced) For a sweet flavor base; shallots can be used for an alluring twist.
  • 2 cloves Garlic (minced) Invigorates the savory essence; fresh garlic is best, but use garlic powder if necessary.
  • 2 tbsp Fresh Sage Infuses that quintessential fall flavor; dried sage works but be sure to use less.
  • 1 tsp Italian Seasoning Balances out flavors with aromatic herbs; swap with your favorite herb mix to customize.
  • 1 whole + 1 Eggs Binds the meatballs together and keeps them moist; a flax egg serves as a vegan alternative.
  • 1/2 cup Parmesan Cheese (grated) Enhances richness and flavor; nutritional yeast is an excellent non-dairy substitute.
For the Pumpkin Sage Sauce
  • 1 can Canned Pumpkin Puree The silky base of the sauce; fresh pumpkin can be roasted and blended as a delicious alternative.
  • 1 cup Heavy Cream Adds luxurious creaminess; opt for half-and-half or coconut cream for a lighter or dairy-free option.
  • to taste Salt and Pepper Essential for perfecting the flavor of both the meatballs and the sauce.

Equipment

  • large mixing bowl
  • skillet
  • medium saucepan

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, soak fresh breadcrumbs in 1/4 cup of milk for about 5 minutes or until softened.
  2. Combine the soaked breadcrumbs with minced onion, garlic, chopped fresh sage, Italian seasoning, one whole egg, one egg yolk, and grated Parmesan cheese.
  3. Gently add the ground turkey, season with salt and pepper, and mix until just combined to keep the meatballs tender.
  4. Using your hands, shape the turkey mixture into 1.5-inch meatballs; you should have around 16 to 18 meatballs.
  5. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the meatballs in batches, cooking for about 5 to 7 minutes per side until they’re golden brown and cooked through.
  6. In a medium saucepan, combine 1 can of pumpkin puree with 1 cup of heavy cream over medium heat.
  7. Stir in additional chopped fresh sage and season with salt and pepper to taste.
  8. Allow the mixture to heat gently, stirring occasionally, for about 5 minutes, until the sauce is warm and creamy.
  9. Once the meatballs are golden and fully cooked, gently place them into the pumpkin sage sauce and stir carefully to coat.
  10. Let them simmer together on low heat for about 5 more minutes.
  11. Serve warm over your favorite pasta, gnocchi, or mashed potatoes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 28gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 450mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 4000IUVitamin C: 2mgCalcium: 150mgIron: 3mg

Notes

To elevate your dining experience, pair with crusty bread or serve alongside a fresh salad to complement the rich sauce.

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