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 during chilly evenings, bringing warmth and happiness to our dinner table.
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 23 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 510 minutes stirring until slightly thickened
- Simmer Meatballs in Sauce:
- Gently add browned meatballs to the sauce submerging them Cover and simmer on low for 1520 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 This dish always brings everyone together around the table, especially on crisp fall nights.
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
Pin It Enjoy this comforting meal with your loved ones and savor the rich fall flavors in every bite
Recipe Questions & Answers
- → What makes the turkey meatballs tender?
Using lean ground turkey combined with panko breadcrumbs and grated Parmesan helps retain moisture and tenderness in the meatballs.
- → Why brown the meatballs before simmering?
Browning creates a flavorful crust on the meatballs, enhancing the depth and richness of the final dish.
- → Can I substitute the heavy cream in the sauce?
Yes, dairy-free alternatives like coconut or cashew cream can be used to maintain creaminess without dairy.
- → What ingredients give the sauce its autumn flavor?
The pumpkin puree, fresh sage, dried thyme, and a touch of nutmeg combine to evoke classic fall flavors in the sauce.
- → What are some serving suggestions?
Serve the meatballs and sauce over pasta, creamy mashed potatoes, or soft polenta for a hearty meal.