Description
These Easy Turkey Meatballs in Pumpkin Sage Sauce offer a comforting and flavorful dish perfect for autumn or any cozy dinner. Tender turkey meatballs are seared to juicy perfection and simmered in a creamy, lightly sweetened pumpkin sauce infused with fresh sage and Parmesan cheese, delivering a unique blend of savory and subtly sweet flavors. This recipe is straightforward, taking about 45 minutes to prepare and serves four generously, making it an inviting meal for family and friends.
Ingredients
Units
Scale
For the Meatballs
- 1 1/2 cups fresh breadcrumbs or panko, slightly heaping
- 3 tbsp milk
- 1/2 cup very finely chopped onion
- 4 garlic cloves, pressed
- 1 tbsp chopped fresh sage
- 1 tbsp chopped parsley
- 1 1/2 tsp Italian seasoning
- 1/2 cup grated Parmesan cheese
- 1 large egg plus 1 egg yolk
- 1 1/2 lb ground turkey (dark meat, 93/7 ratio)
- 1 1/4 tsp salt
- 1/4 tsp black pepper
- Olive oil or avocado oil, for brushing and shallow frying
For the Pumpkin Sage Sauce
- 2 tbsp ghee or unsalted butter
- 1 tbsp olive oil
- 1/2 cup very finely chopped onion
- 6 garlic cloves, pressed
- 2 tsp Italian seasoning
- 1 can (15 oz) organic pumpkin puree plus 1 cup additional pumpkin puree (not pie filling)
- 1 1/2 tsp salt, or more to taste
- 1/4 tsp black pepper
- 1 3/4 cups chicken stock
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tbsp maple syrup
- 1 tbsp chopped fresh sage
- Fried sage leaves, for garnish if desired
Instructions
- Prepare the Meatball Mixture: In a large bowl, soak the breadcrumbs in milk for 2 to 3 minutes until moistened. Add the finely chopped onion, pressed garlic, chopped fresh sage, parsley, Italian seasoning, grated Parmesan, and the egg plus egg yolk. Mix thoroughly with a fork. Add the ground turkey, salt, and black pepper and gently mix with a light hand until just combined to keep the mixture tender and sticky.
- Shape and Chill Meatballs: Using a 2-tablespoon scoop, portion out the mixture onto a parchment or wax paper-lined platter. Freeze for 20 to 25 minutes to firm up, which helps the meatballs hold shape during cooking. After chilling, wet your palms and roll each portion into smooth, round meatballs.
- Sear and Cook the Meatballs: Heat a large heavy-bottomed skillet over medium-high and add about 4 tablespoons of olive or avocado oil. Brush each meatball lightly with oil before placing them in the skillet. Sear until browned on all sides, then lower the heat to medium or medium-low and continue frying, turning occasionally, for about 10 minutes or until the internal temperature reaches 165°F (74°C). Remove cooked meatballs and set aside.
- Make the Pumpkin Sage Sauce: Wipe out the skillet and melt ghee (or butter) with 1 tablespoon olive oil over medium heat. Sauté finely chopped onion for 2 to 3 minutes until softened. Add pressed garlic and Italian seasoning; cook briefly until fragrant. Stir in both pumpkin purees, salt, pepper, and chicken stock, mixing until smooth. Let sauce simmer gently for 2 to 3 minutes. Remove from heat and whisk in grated Parmesan, heavy cream, maple syrup, and chopped fresh sage. Add extra chicken stock if you prefer a looser sauce.
- Combine and Warm Through: Add the cooked turkey meatballs into the pumpkin sage sauce, allowing them to warm and absorb flavors for a few minutes. Garnish with fried sage leaves if desired and serve over pasta, gnocchi, or mashed potatoes for a complete meal.
Notes
- Chilling the meatballs before cooking helps them maintain their shape and prevents falling apart in the pan.
- Use fresh sage for best flavor in both the meatballs and sauce.
- The sauce can be adjusted with extra chicken stock to your preferred consistency.
- Serve with your choice of pasta, gnocchi, or mashed potatoes to make it a hearty dish.
- Frying sage leaves for garnish adds an aromatic, crispy texture to the final presentation.
