Easy Turkey Meatballs in Pumpkin Sage Sauce

Why You’ll Love This Recipe

I love how this recipe turns simple turkey meatballs into something special. The pumpkin sage sauce is creamy, herbaceous, and just a little sweet, balancing beautifully with the savory meatballs. Chilling the meatballs before cooking helps them stay tender and hold their shape, and searing them creates a golden crust that’s irresistible. Plus, everything comes together in under an hour, making it a great option when I want comfort food without too much fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the turkey meatballs:
1 1/2 cups fresh breadcrumbs or panko, slightly heaping
3 tbsp milk
1/2 cup very finely chopped onion
4 garlic cloves, pressed
1 tbsp chopped fresh sage
1 tbsp chopped parsley
1 1/2 tsp Italian seasoning
1/2 cup grated Parmesan cheese
1 large egg plus 1 egg yolk
1 1/2 lb ground turkey (dark meat, 93/7 ratio)
1 1/4 tsp salt
1/4 tsp black pepper
olive oil or avocado oil, for brushing and shallow frying

For the pumpkin sage sauce:
2 tbsp ghee or unsalted butter
1 tbsp olive oil
1/2 cup very finely chopped onion
6 garlic cloves, pressed
2 tsp Italian seasoning
1 can (15 oz) organic pumpkin puree plus 1 cup additional pumpkin puree (not pie filling)
1 1/2 tsp salt, or more to taste
1/4 tsp black pepper
1 3/4 cups chicken stock
1/2 cup grated Parmesan cheese
1/4 cup heavy cream
2 tbsp maple syrup
1 tbsp chopped fresh sage
fried sage leaves, for garnish if desired

Directions

1. I start by soaking the breadcrumbs in milk for 2 to 3 minutes in a large bowl. Then I stir in the chopped onion, garlic, sage, parsley, Italian seasoning, Parmesan, egg, and yolk. Once everything is well combined, I gently mix in the ground turkey, salt, and pepper. I make sure not to overmix to keep the meatballs light and tender.

2. Using a 2-tablespoon scoop, I portion the mixture and place the meatballs onto a parchment-lined platter. I freeze them for 20 to 25 minutes to help them firm up before cooking.

3. Once chilled, I lightly wet or oil my hands and roll each one into a smooth ball. I heat a large skillet with a few tablespoons of oil, brush the meatballs lightly with oil, and sear them over medium-high heat, turning to brown all sides. Then I lower the heat and cook them through for about 10 minutes, until they reach 165°F internally.

4. After removing the meatballs, I wipe out the skillet and melt the ghee and olive oil over medium heat. I sauté the chopped onion for a few minutes, then stir in garlic and Italian seasoning. I add both portions of pumpkin puree, salt, pepper, and chicken stock, whisking until smooth. I let the sauce simmer gently for a couple of minutes.

5. Off the heat, I whisk in Parmesan, heavy cream, maple syrup, and fresh sage. If I want a looser consistency, I splash in a bit more chicken stock.

6. I return the cooked meatballs to the pan, letting them warm through in the sauce for a few minutes so they soak up all that flavor. For garnish, I like to add fried sage leaves for a crisp, fragrant finish.

Servings and timing

This recipe serves 4.
Prep Time: 18 minutes
Cook Time: 37 minutes
Total Time: 55 minutes
Calories: Approximately 2450 kcal for the full batch (about 612 kcal per serving for 4 servings)

Variations

• I sometimes swap ground turkey for ground chicken or pork, depending on what I have.

• If I want to keep it dairy-free, I use coconut milk instead of cream and a dairy-free Parmesan alternative.

• For a spicy version, I add red pepper flakes to the sauce or use spicy Italian seasoning in the meatballs.

• I occasionally mix in sautéed spinach or kale to the sauce for extra greens.

• Instead of pan-frying, I’ve baked the meatballs at 400°F for 20 minutes when I want a hands-off approach.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the meatballs gently in a skillet over medium-low heat with a splash of chicken stock or cream to loosen the sauce. These meatballs also freeze well—both cooked and uncooked. For frozen cooked meatballs, I thaw them overnight and reheat in sauce until hot all the way through.

FAQs

Can I make the meatballs ahead of time?

Yes, I often form and freeze the raw meatballs ahead of time. I just thaw slightly before cooking, or cook them straight from frozen, adding a few extra minutes.

Can I use canned pumpkin pie filling?

No, I always use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices that would throw off the savory flavor.

How do I keep the meatballs tender?

The key is not to overmix the meat mixture and to let the breadcrumbs soak fully in milk before combining. Chilling the meatballs before cooking also helps maintain their shape and texture.

What can I serve with this dish?

I usually pair it with mashed potatoes, creamy polenta, pasta, or even crusty bread. The sauce is rich and comforting, so anything starchy works great.

Can I make the sauce thinner or thicker?

Definitely. I adjust the consistency by adding more or less chicken stock. If I want a thicker sauce, I let it simmer a bit longer before adding the cream.

Conclusion

These Easy Turkey Meatballs in Pumpkin Sage Sauce are the kind of cozy meal I keep coming back to during cooler months. The combination of savory meatballs and rich, fragrant pumpkin sauce makes for a satisfying dish that’s just as good for a family dinner as it is for a fall gathering. With just a little prep and simple ingredients, I can create something that feels special, hearty, and full of seasonal flavor.