Go Back
–+ servings
Savory Delicious Turkey Meatballs in Pumpkin Sage Sauce

Irresistibly Savory Turkey Meatballs in Pumpkin Sage Sauce

Enjoy these Savory Delicious Turkey Meatballs in Pumpkin Sage Sauce, a cozy autumn dish filled with flavor and warmth.
Print Pin
Course: Dinner
Cuisine: American
Keyword: autumn recipes, comfort food, cozy dinner, family-friendly meals, pumpkin sage sauce, savory turkey meatballs
Prep Time: 25 minutes
Cook Time: 30 minutes
Chill Time: 25 minutes
Total Time: 1 hour 20 minutes
Servings: 4 meatballs
Calories: 350kcal

Equipment

  • Skillet
  • Mixing bowl
  • Parchment paper
  • meat thermometer

Ingredients

For the Meatballs

  • 1 cup Fresh Breadcrumbs Use gluten-free if desired.
  • 1/4 cup Milk Non-dairy milk can be used as a substitute.
  • 1 medium Finely Minced Onion Fresh onions yield better taste.
  • 2 cloves Garlic Adjust quantity based on preference.
  • 2 tablespoons Chopped Fresh Sage Fresh is key for maximum flavor.
  • 2 tablespoons Chopped Parsley Optional.
  • 1 teaspoon Italian Seasoning Customize to your liking.
  • 1/2 cup Grated Parmesan Cheese Freshly grated is best.
  • 1 large Whole Egg Includes yolk for binding.
  • 1 pound Ground Turkey Choose lean variety.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons Olive Oil or Avocado Oil Recommended for frying.

For the Sauce

  • 2 tablespoons Ghee or Unsalted Butter Ghee provides a nutty flavor.
  • 1 medium Additional Finely Minced Onion
  • 2 cloves Additional Garlic
  • 1 teaspoon Italian Seasoning
  • 1 can Organic Pumpkin Puree Main ingredient for sauce.
  • 1/2 cup Heavy Cream Substitute with coconut cream if dairy-free.
  • 2 tablespoons Maple Syrup Agave syrup can be an alternative.
  • 2 tablespoons Chopped Fresh Sage
  • 6 leaves Fried Sage Leaves Optional garnish.

Instructions

How to Make

  • Prep Ingredients: Begin by gathering all your ingredients for a smooth cooking process.
  • Make Meatball Mixture: Combine fresh breadcrumbs with milk in a large bowl. Let it soak for a few minutes, then add minced onion, garlic, chopped sage, Italian seasoning, Parmesan, ground turkey, salt, and pepper. Mix until just combined.
  • Chill Meatballs: Shape the mixture into evenly sized meatballs on a parchment-lined tray and freeze for 20-25 minutes.
  • Cook Meatballs: Heat olive oil in a skillet and sear meatballs for 3-4 minutes each side until golden. Reduce heat and cook for another 6-8 minutes until cooked through (internal temperature of 165°F).
  • Prepare Sauce: In the same skillet, add ghee and olive oil. Sauté additional onion and garlic, then whisk in pumpkin puree, Italian seasoning, and a splash of chicken stock or water. Simmer until smooth.
  • Combine and Serve: Place cooked meatballs into the pumpkin sage sauce to warm through. Serve hot, garnished with fried sage leaves.

Notes

Serve over pasta, rice, or with crusty bread for a complete meal.

Nutrition

Serving: 4meatballs | Calories: 350kcal | Carbohydrates: 20g | Protein: 28g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 100mg | Sodium: 600mg | Potassium: 800mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3000IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 2mg