Turkey Meatballs in Pumpkin Sage Sauce Recipe
These tender and flavorful turkey meatballs are baked to golden perfection and served in a rich, creamy pumpkin sage sauce, bringing a warm and delightful autumn twist to your dinner table. Perfect for a comforting family meal, this recipe combines savory herbs and subtle spices for a unique, cozy dish.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 55 mins
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Turkey Meatballs
- 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
For the Pumpkin Sage Sauce
- 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
- Preheat and prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make the meatball mixture: In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, chopped parsley, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated to form a cohesive mixture.
- Shape the meatballs: Roll the mixture into small meatballs about 1 inch in diameter. Place them evenly spaced on the prepared baking sheet to allow for even cooking.
- Bake the meatballs: Place the baking sheet in the preheated oven and bake for 20-25 minutes until the meatballs are golden brown and cooked through, ensuring they reach an internal temperature of 165°F for safety.
- Prepare the pumpkin sage sauce: While the meatballs bake, heat olive oil in a large skillet over medium heat. Add the pumpkin puree and chicken broth, stirring well until combined. Bring the mixture to a gentle simmer to allow flavors to meld.
- Add cream and seasonings: Stir in heavy cream, Parmesan cheese, chopped sage, nutmeg, salt, and pepper into the simmering sauce. Let it cook for about 5 minutes to develop a rich and creamy consistency.
- Combine meatballs and sauce: Once meatballs are done, transfer them to the skillet with the pumpkin sage sauce. Gently stir to coat the meatballs evenly with the sauce.
- Simmer together: Allow the meatballs to simmer in the sauce for an additional 5 minutes, enabling them to absorb the savory flavors.
- Serve: Serve the turkey meatballs and pumpkin sage sauce over cooked pasta or rice. Garnish with extra Parmesan cheese and fresh parsley if desired for enhanced flavor and presentation.
Notes
- Ensure the meatballs are cooked to an internal temperature of 165°F (74°C) for food safety.
- Use fresh sage for the best flavor; dried sage can be used but reduce the quantity to half.
- Breadcrumbs can be substituted with gluten-free breadcrumbs to make the dish gluten free.
- Leftover meatballs and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a lighter option, substitute heavy cream with half-and-half or a plant-based cream alternative.
Keywords: turkey meatballs, pumpkin sage sauce, autumn recipes, baked meatballs, comfort food, dinner recipes, easy turkey recipe
