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Turkey Meatballs in Pumpkin Sage Sauce Recipe
Ben Carraoli

Turkey Meatballs in Pumpkin Sage Sauce Recipe

I absolutely love cozy, fall-inspired meals that are both comforting and special. Recently, I tried making turkey meatballs in a creamy pumpkin sage sauce, and I was blown away by how tender and flavorful they turned out.
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Total Time 1 hour 5 minutes
Servings: 6
Calories: 658
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups fresh breadcrumbs
  • 3 tablespoons milk
  • ½ cup finely minced onion
  • 4 garlic cloves pressed
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped parsley
  • 1 ½ teaspoons Italian seasoning
  • ½ cup grated parmesan cheese
  • 1 large whole egg plus 1 yolk
  • 1 ½ pounds ground turkey
  • 1 ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Olive oil or avocado oil
  • 2 tablespoons ghee or unsalted butter
  • 1 tablespoon olive oil
  • ½ cup finely minced onion
  • 6 garlic cloves pressed
  • 2 teaspoons Italian seasoning
  • 1 15-ounce can plus 1 cup pumpkin puree
  • 1 ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 1 ¾ cups chicken stock
  • ½ cup grated parmesan cheese
  • ¼ cup heavy cream
  • 2 tablespoons maple syrup
  • 1 tablespoon chopped fresh sage
  • Fried sage leaves optional

Method
 

  1. Start by soaking breadcrumbs in milk for 5–10 minutes. Add minced onion, garlic, herbs, parmesan, and eggs, then gently fold in the ground turkey. Avoid overmixing to keep the meatballs tender and juicy.
  2. Shape the mixture into evenly sized balls for uniform cooking. Place them on a tray and chill in the fridge for at least 25 minutes. This helps them hold their shape while cooking and prevents them from falling apart.
  3. Heat oil in a skillet over medium heat. Lightly sear the meatballs on all sides until golden brown and cooked through (internal temperature of 165°F). Remove and set aside; they’ll finish cooking in the sauce.
  4. In the same skillet, sauté onions and garlic in butter and olive oil until soft and fragrant. Stir in pumpkin puree, chicken stock, cream, parmesan, maple syrup, and herbs. Simmer gently until smooth and creamy.
  5. Gently add the meatballs into the pumpkin sauce. Simmer for 5–7 minutes so the flavors meld together. Serve immediately, garnished with fried sage leaves or extra parmesan.

Notes

  • I always use fresh sage; it makes the sauce taste more vibrant.
  • Pat the meatballs dry before searing to achieve a perfect golden crust.
  • Don’t overmix the meatball ingredients; it keeps them tender.
  • I like to add a splash of cream at the end for a richer, silkier sauce.
  • Fry a few sage leaves separately to sprinkle on top—it adds flavor and makes the dish look beautiful.