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.
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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
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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.
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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.
