Save Tender turkey meatballs paired with a creamy, aromatic pumpkin sage sauce—perfect for a comforting autumn dinner.
I first served this to my family on a chilly fall evening and it quickly became a favorite comfort dish.
Ingredients
- Turkey Meatballs: 1 lb (450 g) ground turkey, 1/2 cup (60 g) breadcrumbs, 1/4 cup (25 g) grated Parmesan cheese, 1 large egg beaten, 2 cloves garlic minced, 2 tbsp fresh parsley chopped, 1/2 tsp salt, 1/4 tsp black pepper
- Pumpkin Sage Sauce: 1 can (15 oz/425 g) pumpkin puree, 1 cup (240 ml) chicken broth, 1/2 cup (120 ml) heavy cream, 1/4 cup (25 g) grated Parmesan cheese, 1 tbsp fresh sage finely chopped (or 1 tsp dried sage), 1/4 tsp ground nutmeg, 1/2 tsp salt (or to taste), 1/4 tsp black pepper, 1 tbsp olive oil
- For Serving Optional: Cooked pasta or rice, Extra Parmesan cheese, Fresh parsley chopped
Instructions
- Step 1:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2:
- In a large bowl, combine ground turkey, breadcrumbs, Parmesan, beaten egg, garlic, parsley, salt, and pepper. Mix gently until just combined.
- Step 3:
- Shape the mixture into 1 inch meatballs and arrange them on the prepared baking sheet.
- Step 4:
- Bake for 20 25 minutes, until golden brown and cooked through.
- Step 5:
- While the meatballs bake, heat olive oil in a large skillet over medium heat.
- Step 6:
- Add pumpkin puree and chicken broth stir to combine and bring to a gentle simmer.
- Step 7:
- Stir in heavy cream, Parmesan, sage, nutmeg, salt, and pepper. Simmer for 5 minutes, stirring occasionally.
- Step 8:
- Add the baked meatballs to the skillet, turning them gently to coat with the sauce.
- Step 9:
- Simmer the meatballs in the sauce for 5 minutes to allow flavors to meld.
- Step 10:
- Serve meatballs and sauce over pasta or rice, garnished with extra Parmesan and parsley if desired.
Save This recipe always brings our family together, sharing stories while enjoying a warm meal.
Nutritional Information
Calories: 450, Total Fat: 25 g, Carbohydrates: 25 g, Protein: 32 g
Dietary Notes
This dish is nut free and can be made gluten free by using certified gluten free breadcrumbs.
Tools Needed
Large mixing bowl, baking sheet, parchment paper, large skillet, measuring cups and spoons, spatula or wooden spoon
Save Enjoy this cozy dish any time you want a taste of fall in your home.
Recipe FAQ
- → Can I freeze the meatballs before cooking?
Yes, the formed meatballs can be frozen uncooked. When ready, bake them directly from frozen, adding a few extra minutes to the cooking time.
- → What substitutes can I use for cream in the sauce?
For a lighter option, use half-and-half or a dairy-free alternative like coconut cream to maintain creaminess with less fat.
- → How do I prevent the meatballs from drying out?
Mix gently and avoid overworking the meat. Baking at 375°F helps keep them tender and juicy.
- → Can I use dried sage instead of fresh?
Yes, dried sage is suitable; use about one-third the amount of fresh sage to avoid overpowering the sauce.
- → What can I serve along with these meatballs?
They pair well with cooked pasta, rice, or a side of roasted vegetables for a complete meal.