Save 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 favorite in our household during the cooler months. The aroma alone makes mealtime special.
Ingredients
- Ground Turkey: 1.5 lbs (680 g) preferably 93% lean
- Panko Breadcrumbs: 1/2 cup (30 g)
- Parmesan Cheese: 1/4 cup (25 g) grated
- Egg: 1 large, lightly beaten
- Yellow Onion: 1/4 cup (35 g) finely chopped
- Garlic: 2 cloves, minced
- Fresh Sage: 1 tablespoon, chopped
- Dried Thyme: 1 teaspoon
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Olive Oil: 1 tablespoon for browning and 1 tablespoon for sauce
- Yellow Onion: 1 small, finely chopped (for sauce)
- Pumpkin Puree: 1 (15 oz / 425 g) can, not pumpkin pie filling
- Chicken Broth: 1 cup (240 ml)
- Heavy Cream: 1/2 cup (120 ml)
- Parmesan Cheese: 1/4 cup (25 g) grated (for sauce)
- Fresh Sage: 2 tablespoons chopped (for sauce)
- Dried Thyme: 1 teaspoon (for sauce)
- Ground Nutmeg: 1/4 teaspoon
- Salt And Pepper: To taste
- Fresh Sage Leaves: For garnish
- Red Pepper Flakes: Optional garnish
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.
Save This dish always brings my family together around the table enjoying the warm and savory flavors of fall.
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 Enjoy this cozy meal all fall season long it pairs beautifully with your favorite sides.
Recipe FAQ Section
- → What type of turkey is best for the meatballs?
Use ground turkey that is about 93% lean for moist and flavorful meatballs without excess fat.
- → Can I substitute the pumpkin puree?
Pure pumpkin puree works best for the creamy sauce; avoid using pumpkin pie filling due to added sugars and spices.
- → How can I ensure the meatballs stay tender?
Mix the ingredients gently without overworking the mixture and avoid compacting when shaping to keep meatballs tender.
- → What are good serving options for this dish?
Serve the meatballs and sauce over pasta, creamy mashed potatoes, or soft polenta for a satisfying meal.
- → Can I make this dish gluten-free?
Yes, substitute regular panko breadcrumbs with gluten-free breadcrumbs to accommodate dietary needs.
- → How do I store leftovers properly?
Store meatballs and sauce separately in airtight containers in the fridge up to 3 days or freeze up to 3 months.