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Turkey Meatballs in Pumpkin Sage Sauce

Delicious Turkey Meatballs in Pumpkin Sage Sauce for Fall Comfort

Enjoy Turkey Meatballs in Pumpkin Sage Sauce, a delightful dish that brings comfort to chilly evenings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Turkey Provides lean protein base; using ground beef will alter flavor and texture.
  • 1 cup Fresh Breadcrumbs Adds moisture and lightness; panko can be substituted.
  • 1/4 cup Milk Soaks breadcrumbs for added moisture.
  • 1 small Onion Offers sweetness and depth of flavor; finely minced.
  • 2 cloves Garlic Enhances overall flavor; fresh is preferred.
  • 1 tbsp Fresh Sage Aids in flavor profile—key herb for fall.
  • 2 tsp Italian Seasoning Adds balanced herb flavors; can be substituted.
  • 1 large Egg Binds the meatball ingredients together.
  • 1/4 cup Parmesan Cheese Provides richness and flavor; can replace with lighter cheese.
For the Pumpkin Sage Sauce
  • 1 cup Organic Pumpkin Puree Base of the sauce; creates richness and seasonal flavor.
  • 1/2 cup Heavy Cream Adds creaminess to the sauce; substitute with half-and-half.

Equipment

  • Large mixing bowl
  • Baking sheet
  • large skillet
  • Saucepan
  • Meat thermometer

Method
 

Step-by-Step Instructions
  1. Soak fresh breadcrumbs in milk for about 5 minutes, then add the ground turkey, onion, garlic, sage, Italian seasoning, egg, and Parmesan cheese. Mix gently until just combined.
  2. Lightly moisten your hands and scoop out portions of the mixture, shaping them into even meatballs about 1 inch in diameter. Place the meatballs on a lined baking sheet.
  3. Heat a large skillet over medium heat with a drizzle of oil. Cook the meatballs for about 10–15 minutes, turning occasionally, until golden-brown and cooked through.
  4. In a saucepan, combine pumpkin puree and heavy cream, stirring in chopped sage and Parmesan. Simmer for about 5–7 minutes until creamy.
  5. Add the cooked meatballs to the sauce, stir to coat, and let simmer on low heat for about 3–5 minutes.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 350mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 2000IUVitamin C: 2mgCalcium: 80mgIron: 2mg

Notes

For best results, use fresh ingredients and avoid overmixing the meatballs. You can customize the creaminess of the sauce by adjusting the heavy cream to half-and-half.

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