Introduction

These turkey meatballs are tender and flavorful, perfectly paired with a rich pumpkin sage sauce that brings warmth and a delightful autumn twist to any dinner table. This comforting dish is simple to prepare and sure to impress.

The image shows a close-up of an oval-shaped white plate filled with small, white gnocchi at the base, topped with thick, creamy orange pumpkin sauce spread unevenly over the pasta. On top, there are vibrant green sage leaves scattered, and in the center is a single, round, brown meatball with a crispy texture and garnished with fresh green herbs and a sage leaf. A silver fork is placed in the sauce next to the meatball. The plate sits on a white marbled surface with a few fresh sage leaves beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground turkey
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg, beaten
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
Salt and pepper to taste
1 can (15 oz) pumpkin puree
1 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tablespoon fresh sage, finely chopped
1/2 teaspoon nutmeg
Salt and pepper to taste
1 tablespoon olive oil

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 2: In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, chopped parsley, salt, and pepper. Mix until all ingredients are well incorporated.
Step 3: Roll the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
Step 4: Bake the meatballs in the preheated oven for 20-25 minutes until they are golden brown and cooked through.
Step 5: While the meatballs are baking, prepare the pumpkin sage sauce. In a large skillet over medium heat, heat the olive oil.
Step 6: Add the pumpkin puree and chicken broth to the skillet, stirring well to combine. Bring the mixture to a gentle simmer.
Step 7: Stir in the heavy cream, Parmesan cheese, chopped sage, nutmeg, salt, and pepper. Continue to simmer for about 5 minutes, allowing the flavors to meld.
Step 8: Once the meatballs are done baking, add them to the skillet with the pumpkin sage sauce. Gently turn them to coat evenly with the sauce.
Step 9: Simmer the meatballs in the sauce for an additional 5 minutes to absorb the flavors.
Step 10: Serve the turkey meatballs and pumpkin sage sauce over cooked pasta or rice, garnished with extra Parmesan and fresh parsley if desired.

Tips & Variations

For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or almond flour.
Fresh sage enhances the flavor, but dried sage can be used in a pinch—use about one-third the amount.
Add a pinch of red pepper flakes to the sauce for a subtle heat.
Serve with creamy mashed potatoes instead of pasta or rice for a comforting twist.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the meatballs and sauce separately for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a silver pan filled with a creamy orange sauce, smooth in texture, covering the entire bottom layer. On top, there are about fifteen round meatballs, browned and slightly crispy on the outside, arranged with some space between them. Scattered over the meatballs and sauce are several fresh sage leaves, dark green and slightly fuzzy, adding a touch of contrast and texture. The pan sits on a beige cloth placed on a white marbled surface, with a small bunch of fresh sage in the background. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken can be used as a substitute. The flavor will be slightly different but still delicious. Adjust seasoning as needed.

How do I prevent the meatballs from drying out?

Mixing breadcrumbs and an egg helps keep the meatballs moist. Avoid overbaking and simmering them gently in the sauce to maintain tenderness.