Turkey Meatballs in Pumpkin Sage Sauce
These tender turkey meatballs are infused with fresh herbs and Parmesan, then gently simmered in a rich, velvety pumpkin sage sauce. The combination of savory garlic, warm Italian seasoning, and subtle sweetness from maple syrup creates a cozy, fall-inspired dish that’s comforting yet elegant enough for guests.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 1x
- Category: Dinner
- Cuisine: American-Italian inspired
Ingredients
For the Turkey Meatballs
1 1/2 cups fresh breadcrumbs (or panko)
3 tablespoons milk
1/2 cup finely minced onion
4 garlic cloves, pressed or minced
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh parsley
1 1/2 teaspoons Italian seasoning
1/2 cup grated Parmesan cheese
1 large egg plus 1 egg yolk
1 1/2 pounds ground turkey (93/7 dark meat preferred)
1 1/4 teaspoons salt
1/4 teaspoon black pepper
Olive oil or avocado oil, for brushing and frying
For the Pumpkin Sage Sauce
2 tablespoons ghee or unsalted butter
1 tablespoon olive oil
1/2 cup finely minced onion
6 garlic cloves, pressed or minced
2 teaspoons Italian seasoning
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
1 cup pumpkin puree (additional)
1 1/2 teaspoons salt, or to taste
1/4 teaspoon black pepper
1 3/4 cups chicken stock
1/2 cup grated Parmesan cheese
1/4 cup heavy cream
2 tablespoons maple syrup
1 tablespoon chopped fresh sage
Fried sage leaves, optional for garnish
Instructions
- In a large bowl, combine the breadcrumbs and milk. Let sit for 2 to 3 minutes to moisten.
- Add the minced onion, garlic, chopped sage, parsley, Italian seasoning, Parmesan cheese, egg, egg yolk, ground turkey, salt, and black pepper. Gently mix until just combined. Avoid overmixing.
- Form the mixture into evenly sized meatballs, about 1 1/2 inches in diameter, and place on a lined baking sheet.
- Lightly brush the tops with olive oil. Heat a large skillet over medium heat with a thin layer of olive or avocado oil. Fry the meatballs in batches, turning gently, until golden brown on all sides and mostly cooked through, about 6 to 8 minutes. Transfer to a plate and set aside.
- To prepare the sauce, melt the ghee or butter with olive oil in a large deep skillet or Dutch oven over medium heat.
- Add the minced onion and sauté for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the Italian seasoning and stir briefly. Then mix in the pumpkin puree (both the canned portion and additional cup), salt, and black pepper.
- Pour in the chicken stock and stir until smooth. Bring the sauce to a gentle simmer and cook for 8 to 10 minutes, allowing it to thicken slightly.
- Stir in the grated Parmesan cheese, heavy cream, maple syrup, and chopped sage. Taste and adjust seasoning if needed.
- Return the meatballs to the skillet, nestling them into the sauce. Cover and simmer gently for 8 to 10 minutes, or until the meatballs are fully cooked through and tender.
- Garnish with fried sage leaves if desired. Serve warm over pasta, mashed potatoes, or crusty bread.
Nutrition
- Calories: Approximately 520 kcal per serving
Find it online: https://tastyandfast.com/turkey-meatballs-in-pumpkin-sage-sauce/