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Turkey Meatballs in Pumpkin Sage Sauce

Savory Turkey Meatballs in Creamy Pumpkin Sage Sauce Delight

Turkey Meatballs in Pumpkin Sage Sauce are tender meatballs enveloped in a creamy pumpkin sauce, perfect for autumn-inspired dinners.
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Prep Time 20 minutes
Cook Time 20 minutes
Refrigeration Time 25 minutes
Total Time 40 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1.5 lb Ground Turkey (dark meat, 93/7 ratio) Avoid turkey breast for dryer meatballs.
  • 1.5 cups Fresh Breadcrumbs or Panko Feel free to substitute with gluten-free breadcrumbs.
  • 3 tbsp Milk Use almond milk for a dairy-free option.
  • 0.5 cups Onion (finely chopped) Shallots or leeks work in a pinch.
  • 4 cloves Garlic (pressed) Packs a punch of flavor.
  • 1 tbsp Chopped Fresh Sage Dried sage also works; use less.
  • 1 tbsp Chopped Parsley Substitute with cilantro or omit if needed.
  • 1.5 tsp Italian Seasoning Dried basil or oregano can be great alternatives.
  • 0.5 cups Grated Parmesan Cheese Nutritional yeast is a nice dairy-free swap.
  • 1 large Egg Try a flax egg for a vegan option.
  • 1.25 tsp Salt Adjust according to your taste.
  • 0.25 tsp Black Pepper Provides a subtle kick.
For the Pumpkin Sauce
  • 2 tbsp Ghee or Unsalted Butter Coconut oil is a tasty non-dairy alternative.
  • 1 can (15 oz) Organic Pumpkin Puree Ensure it’s pure pumpkin, not pie filling.
  • 1.75 cups Chicken Stock Substitute with vegetable broth for a vegetarian option.
  • 0.25 cups Heavy Cream Coconut cream works for a dairy-free version.
  • 2 tbsp Maple Syrup Honey can also be used.
  • Fried Sage Leaves For garnish, optional.

Equipment

  • Mixing bowl
  • Skillet
  • Scoop
  • Platter

Method
 

Step‑by‑Step Instructions
  1. Soak the breadcrumbs in milk for 2-3 minutes. Combine soaked breadcrumbs with onion, garlic, sage, parsley, Italian seasoning, Parmesan, egg, salt, and black pepper in a large mixing bowl.
  2. Fold in the ground turkey until just combined and shape into balls. Refrigerate the formed meatballs for 20-25 minutes.
  3. Heat oil in a skillet over medium-high heat. Add meatballs in a single layer and sear for about 10 minutes until browned and cooked through.
  4. In the same skillet, melt ghee. Sauté remaining onion and garlic until soft. Stir in pumpkin purees, chicken stock, and Italian seasoning, simmer for 2-3 minutes.
  5. Reduce heat, mix in heavy cream and maple syrup, and simmer gently for an additional 2 minutes.
  6. Add the cooked meatballs to the skillet, coat in the sauce, and warm through for 2-3 minutes. Garnish with fried sage leaves if desired.

Nutrition

Serving: 1meatballCalories: 320kcalCarbohydrates: 18gProtein: 25gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 420mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 2mgCalcium: 100mgIron: 2mg

Notes

Leftover turkey meatballs can be refrigerated for up to 4 days or frozen for 3 months. Reheat gently on the stovetop.

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