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Turkey Meatballs in Creamy Pumpkin Sage Sauce

Turkey Meatballs in Pumpkin Sage Sauce
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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

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.

Nutrition

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