Save Juicy turkey meatballs simmered in a creamy, aromatic pumpkin sage sauce—an easy, comforting dish perfect for fall or any cozy evening.
I first made these turkey meatballs last autumn and they quickly became a family favorite for weeknight dinners.
Ingredients
- 500 g (1 lb) ground turkey: For the meatballs
- 1 large egg: Binder
- 60 g (½ cup) breadcrumbs (gluten-free if desired): Adds texture
- 30 g (¼ cup) grated Parmesan cheese: Flavorful addition to meatballs
- 2 cloves garlic, minced: Aromatic
- 2 tbsp fresh parsley, chopped (or 1 tbsp dried): Fresh herb flavor
- ½ tsp salt: Seasoning
- ¼ tsp black pepper: Seasoning
- 2 tbsp milk: Moisture for the meatballs
- 1 tbsp olive oil: For the sauce
- 1 small onion, finely chopped: Base of the sauce
- 2 cloves garlic, minced: Sauce flavor
- 400 g (1¾ cups) pumpkin purée (canned or homemade): Creamy base
- 250 ml (1 cup) chicken or vegetable broth: Liquid for the sauce
- 120 ml (½ cup) heavy cream: Richness
- 1½ tsp fresh sage, finely chopped (or ½ tsp dried): Herb flavor
- ¼ tsp ground nutmeg: Warm spice
- Salt and black pepper, to taste: Seasoning
- 20 g (2 tbsp) grated Parmesan cheese: Adds umami
Instructions
- Step 1:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Step 2:
- In a large bowl, combine ground turkey, egg, breadcrumbs, Parmesan, garlic, parsley, salt, pepper, and milk. Mix until just combined—do not overwork.
- Step 3:
- Shape mixture into 16 18 small meatballs and place on the prepared baking sheet.
- Step 4:
- Bake for 15 18 minutes, or until meatballs are golden and cooked through.
- Step 5:
- While the meatballs bake, heat olive oil in a large skillet over medium heat. Add onion and sauté 3 4 minutes until soft. Stir in garlic and cook 30 seconds more.
- Step 6:
- Add pumpkin purée, chicken broth, cream, sage, nutmeg, salt, and pepper. Stir well and bring to a gentle simmer. Cook 5 7 minutes, stirring occasionally, until slightly thickened.
- Step 7:
- Stir in Parmesan cheese. Taste and adjust seasoning as needed.
- Step 8:
- Add baked meatballs to the sauce and simmer together for 2 3 minutes to heat through and blend flavors.
- Step 9:
- Serve hot, garnished with extra sage or Parmesan if desired.
Save This recipe always brings my family together around the dinner table, especially on chilly nights.
Serving Suggestions
Serve over mashed potatoes, pasta, or rice for a heartier meal.
Variations
Substitute ground chicken for turkey or use coconut cream for a dairy-free version.
Storage
Leftovers keep well for up to 3 days in the fridge.
Save Enjoy this cozy dish with your loved ones for a warm and satisfying meal.
Common recipe questions
- → Can I substitute chicken for turkey?
Yes, ground chicken can be used instead of turkey for a similar texture and flavor.
- → How do I make the sauce thicker?
Simmer the sauce a few more minutes to reduce excess liquid and naturally thicken the sauce.
- → What can I serve alongside this dish?
This pairs well with mashed potatoes, pasta, or steamed rice to soak up the sauce.
- → Is this suitable for a gluten-free diet?
Use gluten-free breadcrumbs to ensure the dish meets gluten-free needs.
- → How can I adapt it for dairy-free preferences?
Replace cream with coconut cream and omit the Parmesan cheese for a dairy-free version.
- → What herbs enhance the flavor best?
Fresh sage and parsley provide aromatic depth and complement the pumpkin sauce excellently.