There’s something about the crisp air of autumn that makes me crave meals that are equal parts cozy and comforting. And let me tell you, this recipe for Turkey Meatballs in Pumpkin Sage Sauce is my ultimate answer to that craving. Imagine tender, herb-flecked turkey meatballs nestled in a velvety sauce that tastes like a warm hug—it’s the kind of dish that makes everyone gather around the table a little quicker. It’s a fantastic way to bring a taste of the season to your weeknight dinner rotation without spending hours in the kitchen.

Table of Contents

Why You’ll Love These Turkey Meatballs

This isn’t just another pasta sauce; it’s a whole mood. Here’s why it’s bound to become a favorite:

Weeknight Wonder: From bowl to table in about 45 minutes, making it perfect for those busy evenings.
Cozy & Comforting: The pumpkin sage sauce is rich and creamy, delivering all the fall flavors you love.
Sneakily Nutritious: Using lean turkey and pumpkin puree packs this dish with a nutritious punch the whole family can enjoy.
Impressively Easy: It looks and tastes like a gourmet meal, but the process is straightforward and forgiving.

Gathering Your Ingredients

Here’s what you’ll need to create this autumnal masterpiece. Don’t be intimidated by the pumpkin—it creates the most wonderfully creamy base!

For the Turkey Meatballs:

1 lb ground turkey (93% lean is perfect)
1/2 cup breadcrumbs (Panko works great)
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon onion powder
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil, for browning

For the Pumpkin Sage Sauce:

2 tablespoons unsalted butter
2 tablespoons fresh sage, finely chopped
3 cloves garlic, minced
1 cup pumpkin puree (not pumpkin pie filling)
1 1/2 cups chicken broth
1/2 cup heavy cream or half-and-half
1/4 teaspoon ground nutmeg
Salt and pepper, to taste

How to Make Turkey Meatballs in Pumpkin Sage Sauce

Ready to see the magic happen? Follow these simple steps for a truly delicious dinner.

Make the Meatball Mixture: In a large bowl, combine the ground turkey, breadcrumbs, Parmesan, egg, garlic, oregano, onion powder, salt, and pepper. Use your hands to mix everything together until just combined—be careful not to overwork the meat.
Form the Meatballs: Scoop out about a tablespoon of the mixture and roll it between your palms to form a ball. You should get about 20-24 meatballs. Place them on a plate.
Brown the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if needed to avoid crowding the pan. Brown them on all sides, about 5-7 minutes total. They don’t need to be cooked through just yet. Remove them from the skillet and set aside.
Start the Sauce: In the same skillet, melt the butter over medium heat. Add the fresh sage and garlic and cook for about 1 minute, until fragrant. It will smell incredible!
Create the Creamy Base: Whisk in the pumpkin puree, followed by the chicken broth, heavy cream, and nutmeg. Keep whisking until the sauce is smooth and well combined. Let it simmer gently for 2-3 minutes to allow the flavors to meld. Season with salt and pepper.
Simmer to Perfection: Gently return the meatballs to the skillet, spooning the sauce over them. Reduce the heat to low, cover, and let it simmer for 10-15 minutes, or until the meatballs are cooked through.
Serve and Enjoy: Serve your turkey meatballs and sauce hot, ideally over a bed of pasta, mashed potatoes, or creamy polenta. A final sprinkle of fresh Parmesan is never a bad idea!

Essential Equipment You’ll Need

No fancy gadgets required! For this recipe, you’ll just need:

A large mixing bowl
A large, oven-safe skillet (like a cast-iron or stainless steel skillet) is ideal for going from stovetop to table.
A trusty whisk for creating that silky-smooth sauce.

Handy Tips & Tasty Variations

This recipe is wonderfully adaptable. Here are a few ideas to make it your own:

Herb Swap: No fresh sage? A teaspoon of dried sage works in a pinch, or try fresh thyme for a different aromatic flavor.
Make it Lighter: Swap the heavy cream for full-fat coconut milk for a dairy-free version that’s just as creamy and delicious.
Avoid Overmixing: When combining the meatball ingredients, mix until everything is just incorporated. Overmixing can lead to tough meatballs.
Don’t Crowd the Pan: Giving the meatballs space to brown is key to getting a nice sear. If your skillet is small, brown them in two batches.

This dish actually has a funny backstory in my kitchen. The first time I made it, I was trying to use up a leftover can of pumpkin after making my favorite Pumpkin Chocolate Chip Muffins. I threw it into a sauce on a whim, and my family declared it a keeper. Sometimes the best recipes are born from a little kitchen improv!

What to Serve With Your Turkey Meatballs

This saucy dish is a dream to pair with simple sides. It’s fantastic served over:

Pasta: Tagliatelle or fettuccine are perfect for holding the creamy sauce.
Mashed Potatoes: For the ultimate comfort food experience.
Polenta: Creamy polenta is a wonderfully cozy base.
A Simple Salad: A bright, crisp salad like this Simple Arugula Salad helps balance the richness.
Crusty Bread: Absolutely non-negotiable for mopping up every last bit of that pumpkin sage sauce!

Can I make these turkey meatballs ahead of time?

Absolutely! You can assemble the raw meatballs and keep them covered in the refrigerator for up to 24 hours before cooking. You can also cook the entire dish and reheat it gently on the stove with a splash of broth to loosen the sauce.

Can I freeze this recipe?

Yes, it freezes beautifully. Let the cooked dish cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

What’s the best way to reheat leftovers?

The microwave can work in a pinch, but for the best texture, reheat the meatballs and sauce gently in a saucepan over low heat, stirring occasionally. You may need to add a little chicken broth or water if the sauce has thickened up.

Can I use ground beef or chicken instead of turkey?

Of course! Ground chicken would be a direct substitute. Ground beef will work too, though it will have a richer, beefier flavor that pairs wonderfully with the sage. For more ground turkey inspiration, check out these Flavorful Turkey Burger Recipes.

A Note on Nutrition & Enjoyment

While I’m not a dietitian, it’s nice to know that this dish offers a good balance. The lean turkey provides protein, and the pumpkin is a great source of Vitamin A. For a deeper dive into the health benefits of your ingredients, resources like the USDA FoodData Central are incredibly helpful. Remember, it’s all about balance and enjoying delicious, wholesome food.

I hope these Turkey Meatballs in Pumpkin Sage Sauce bring as much warmth and joy to your table as they do to mine. It’s a recipe that proves a memorable dinner doesn’t have to be complicated. If you give it a try, I’d love to hear about it! Tag me on social or leave a comment over on the blog. Happy cooking!

Turkey Meatballs in Creamy Pumpkin Sage Sauce

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Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x

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Description

Savory Turkey Meatballs in Creamy Pumpkin Sage Sauce Aromatic herbinfused dish for a comforting meal Quick prep ready to enjoy Perfect fall recipe

Ingredients

Scale

1 lb ground turkey
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon onion powder
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
2 tablespoons fresh sage, finely chopped
3 cloves garlic, minced
1 cup pumpkin puree
1 1/2 cups chicken broth
1/2 cup heavy cream
1/4 teaspoon ground nutmeg

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Instructions

In a large bowl, combine the ground turkey, breadcrumbs, Parmesan, egg, garlic, oregano, onion powder, salt, and pepper. Use your hands to mix everything together until just combined.
Scoop out about a tablespoon of the mixture and roll it between your palms to form a ball. You should get about 20-24 meatballs. Place them on a plate.
Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer and brown them on all sides, about 5-7 minutes total. Remove them from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the fresh sage and garlic and cook for about 1 minute, until fragrant.
Whisk in the pumpkin puree, followed by the chicken broth, heavy cream, and nutmeg. Keep whisking until the sauce is smooth and well combined. Let it simmer gently for 2-3 minutes.
Gently return the meatballs to the skillet, spooning the sauce over them. Reduce the heat to low, cover, and let it simmer for 10-15 minutes, or until the meatballs are cooked through.
Serve hot over pasta, mashed potatoes, or polenta.

Notes

Tender, herb-flecked turkey meatballs nestled in a velvety pumpkin sage sauce. A cozy and comforting autumn meal that’s perfect for a weeknight dinner.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 4 servings
Calories: 420 calories
Sugar: 5 grams
Fat: 25 grams
Carbohydrates: 18 grams
Fiber: 3 grams
Protein: 32 grams