Pin it 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.
This recipe quickly became a family favorite every autumn, reminding me of cozy evenings spent sharing hearty meals.
Ingredients
- Meatballs: 1.5 lbs (680 g) ground turkey (preferably 93% lean), 1/2 cup (30 g) panko breadcrumbs, 1/4 cup (25 g) grated Parmesan cheese, 1 large egg lightly beaten, 1/4 cup (35 g) 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)
- Pumpkin Sage Sauce: 1 tablespoon olive oil, 1 small yellow onion finely chopped, 2 cloves garlic minced, 1 (15 oz / 425 g) can pumpkin puree (not pumpkin pie filling), 1 cup (240 ml) chicken broth, 1/2 cup (120 ml) heavy cream, 1/4 cup (25 g) grated Parmesan cheese, 2 tablespoons chopped fresh sage, 1 teaspoon dried thyme, 1/4 teaspoon ground nutmeg, salt and pepper to taste
- For Serving and Garnish: Fresh sage leaves, grated Parmesan cheese, red pepper flakes (optional)
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 Our family enjoys gathering around the table with these meatballs, sharing stories as the comforting aroma fills the kitchen.
Notes
Do not overmix to keep meatballs tender. Browning meatballs adds flavor. Use gluten-free breadcrumbs for GF version. Substitute dairy-free alternatives as needed. Meatballs and sauce can be stored separately in fridge (up to 3 days) or freezer (up to 3 months).
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 dish will quickly become your go-to comfort meal, perfect for cozy evenings and special family dinners.
Recipe FAQs
- → How do I keep turkey meatballs tender?
Avoid overmixing the ground turkey and ingredients. Gently combine until just incorporated for moist and tender meatballs.
- → Can I make the pumpkin sage sauce ahead of time?
Yes, both the meatballs and pumpkin sage sauce can be prepared in advance and stored separately in the refrigerator for up to 3 days or frozen for up to 3 months.
- → What can I serve with this dish?
This dish is delicious over pasta, mashed potatoes, or creamy polenta, which soak up the flavorful pumpkin sage sauce beautifully.
- → Can I substitute dairy ingredients in the sauce?
For a dairy-free option, replace heavy cream with coconut or cashew cream and use a dairy-free Parmesan alternative.
- → Why brown the meatballs before simmering?
Browning adds a richer depth of flavor and helps the meatballs hold together better during simmering.