Save to Pinterest Juicy turkey meatballs simmered in a creamy, aromatic pumpkin sage sauce—an easy, comforting dish perfect for fall or any cozy evening.
I love making these meatballs when I want a warm, satisfying meal that feels special but doesn't require too much effort.
Ingredients
- For the Turkey Meatballs: 500 g (1 lb) ground turkey, 1 large egg, 60 g (½ cup) breadcrumbs (gluten-free if desired), 30 g (¼ cup) grated Parmesan cheese, 2 cloves garlic minced, 2 tbsp fresh parsley chopped (or 1 tbsp dried), ½ tsp salt, ¼ tsp black pepper, 2 tbsp milk
- For the Pumpkin Sage Sauce: 1 tbsp olive oil, 1 small onion finely chopped, 2 cloves garlic minced, 400 g (1¾ cups) pumpkin purée (canned or homemade), 250 ml (1 cup) chicken or vegetable broth, 120 ml (½ cup) heavy cream, 1½ tsp fresh sage finely chopped (or ½ tsp dried), ¼ tsp ground nutmeg, salt and black pepper to taste, 20 g (2 tbsp) grated Parmesan cheese
Instructions
- Preheat Oven:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Mix Meatballs:
- In a large bowl, combine ground turkey, egg, breadcrumbs, Parmesan, garlic, parsley, salt, pepper, and milk. Mix until just combined—do not overwork.
- Shape Meatballs:
- Shape mixture into 16–18 small meatballs and place on the prepared baking sheet.
- Bake Meatballs:
- Bake for 15–18 minutes, or until meatballs are golden and cooked through.
- Sauté Aromatics:
- 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.
- Make Sauce:
- 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.
- Add Cheese:
- Stir in Parmesan cheese. Taste and adjust seasoning as needed.
- Combine:
- Add baked meatballs to the sauce and simmer together for 2–3 minutes to heat through and blend flavors.
- Serve:
- Serve hot, garnished with extra sage or Parmesan if desired.
Save to Pinterest My family always gathers around eagerly when I make these meatballs; they're a favorite comfort meal everyone looks forward to.
Required Tools
Mixing bowls, baking sheet, parchment paper, large skillet, wooden spoon or spatula
Allergen Information
Contains eggs, milk (Parmesan, cream), and gluten (breadcrumbs). For gluten-free, use gluten-free breadcrumbs. Always check ingredient labels for allergens if unsure.
Nutritional Information
Calories: 385 per serving. Total Fat: 22 g. Carbohydrates: 16 g. Protein: 30 g.
Save to Pinterest These meatballs are a perfect blend of hearty and creamy, making them ideal for a family dinner or meal prep.
Common Recipe Questions
- → How do I prevent the meatballs from drying out?
Use a mixture of egg, milk, and breadcrumbs to keep the meatballs moist and tender. Avoid overmixing the mixture to maintain their juiciness.
- → Can I use ground chicken instead of turkey?
Yes, ground chicken can be substituted for ground turkey for a slightly different flavor but similar texture.
- → How can I make the sauce dairy-free?
Replace heavy cream with coconut cream and omit Parmesan cheese to make the sauce dairy-free while maintaining creaminess.
- → What is the best way to serve these meatballs?
They pair wonderfully over mashed potatoes, pasta, or rice, soaking up the creamy pumpkin sage sauce for a hearty meal.
- → Can I freeze the cooked meatballs?
Yes, cooked meatballs freeze well. Store in an airtight container and thaw before reheating gently in the sauce.