Save 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 became a family favorite during chilly evenings when we wanted something warm and satisfying without fuss.
Ingredients
- For the 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)
- For the 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.
Save It My family gathers around the table laughing and sharing stories as the aroma fills the house, making every bite feel like a warm hug.
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.
Nutritional Information
Calories: 355, Total Fat: 20 g, Carbohydrates: 16 g, Protein: 27 g (per serving)
Save It This dish embodies cozy autumn flavors with simple ingredients and is perfect for impressing guests or delighting your family.
Common Questions About Recipes
- → How do I keep the meatballs tender?
Mix the meatball ingredients gently and avoid overworking the mixture to maintain a tender texture.
- → Can I make these ahead of time?
Yes, both meatballs and sauce can be prepared in advance and stored separately in the fridge for up to 3 days or frozen for 3 months.
- → What can I substitute for heavy cream?
For a dairy-free option, coconut or cashew cream works well as a creamy alternative.
- → How should I brown the meatballs?
Brown the meatballs in olive oil over medium heat, turning to achieve an even golden crust before simmering in the sauce.
- → What is the best way to serve the dish?
Serve over pasta, mashed potatoes, or polenta, garnished with fresh sage and grated Parmesan for added flavor.