Description

Flavorful turkey meatballs simmered in a creamy, cozy pumpkin sage sauce—perfect for fall dinners or a comforting meal any time.

Ingredients

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 + 1 egg yolk

1 1/2 lb ground turkey (dark meat, 93/7)

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 + 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 (optional)

Cook Mode Prevent your screen from going dark

Instructions

Make Meatball Mixture:
In a large bowl, combine breadcrumbs and milk; let soak for 2–3 minutes. Add onion, garlic, sage, parsley, Italian seasoning, Parmesan, egg, and yolk. Mix well. Add ground turkey, salt, and pepper; gently combine—don’t overmix.

Form & Chill:
Use a 2-tablespoon scoop to portion the mixture. Place meatballs on parchment-lined platter. Freeze for 20–25 minutes to firm up.

Sear Meatballs:
Preheat skillet with oil over medium-high heat. Lightly oil the meatballs. Sear and cook for about 10 minutes, turning to brown all sides, until internal temp reaches 165°F. Transfer to a platter.

Make Pumpkin Sage Sauce:
In the same skillet, melt butter and olive oil. Sauté onion for 2–3 minutes. Add garlic and Italian seasoning; cook until aromatic. Stir in pumpkin puree, salt, pepper, and chicken stock. Simmer gently for 2–3 minutes. Remove from heat and whisk in Parmesan, heavy cream, maple syrup, and chopped sage.

Combine & Serve:
Return meatballs to the sauce and warm through. Garnish with fried sage leaves if desired. Serve over pasta, gnocchi, or mashed potatoes.

Notes

Don’t overmix the meatball mixture—gentle mixing keeps them tender.

Chilling the meatballs before frying helps them hold shape.

The pumpkin sauce can be made ahead and reheated.

Add more stock for a looser sauce consistency.

Prep Time: 18 minutes
Cook Time: 37 minutes
Category: Dinner, Main Course
Method: Skillet, Stovetop
Cuisine: American