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Turkey Meatballs Pumpkin Sage Sauce

Turkey Meatballs Pumpkin Sage Sauce – Cozy Autumn Delight

Juicy turkey meatballs in a creamy pumpkin sage sauce, offering a healthy and elegant autumn dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Mingling Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 365
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Turkey Opt for 93% lean for best texture.
  • 1 cup Panko Breadcrumbs Substitute with gluten-free breadcrumbs if needed.
  • 1/2 cup Parmesan Cheese Or use nutritional yeast for a dairy-free option.
  • 1 large Egg Replace with a flax egg for vegan option.
  • 1 medium Yellow Onion Shallots can be used as an alternative.
  • 2 cloves Garlic Minced; garlic powder can substitute if short on fresh.
  • 1 tablespoon Fresh Sage Dried sage can be used, but in lesser amount.
  • 1 teaspoon Dried Thyme Substitute with marjoram if desired.
  • 1 teaspoon Salt Kosher salt recommended.
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons Olive Oil For browning meatballs; avocado oil can also be used.
For the Sauce
  • 1 cup Pumpkin Puree Ensure it’s pure pumpkin, not pie filling.
  • 1 cup Chicken Broth Vegetable broth can be used for a vegetarian version.
  • 1/2 cup Heavy Cream Coconut cream is a great dairy-free substitute.
  • 1/4 teaspoon Nutmeg Cinnamon can be interchangeably used.

Equipment

  • large mixing bowl
  • Skillet
  • Baking Sheet
  • Parchment paper

Method
 

Preparation Steps
  1. In a large mixing bowl, combine ground turkey, panko breadcrumbs, Parmesan cheese, egg, onion, garlic, sage, thyme, salt, and black pepper. Gently mix until just combined.
  2. Shape the turkey mixture into approximately 24 meatballs, each about 1 inch in diameter. Place on a parchment-lined baking sheet.
  3. Heat olive oil in a large skillet over medium heat. Add meatballs, cook for 2-3 minutes on each side until golden brown.
  4. In the same skillet, add more olive oil if needed, and sauté chopped onion for 3-4 minutes. Stir in minced garlic for an additional 30 seconds.
  5. Add pumpkin puree and chicken broth. Bring to a simmer for 5 minutes.
  6. Lower heat, stir in heavy cream, grated Parmesan, sage, thyme, and nutmeg. Simmer for 5-10 minutes until thickened.
  7. Add browned meatballs back into the sauce, cover, and let simmer on low heat for 15-20 minutes.
  8. Serve hot, garnished with fresh sage and red pepper flakes if desired.

Nutrition

Serving: 1servingCalories: 365kcalCarbohydrates: 14gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 550mgPotassium: 550mgFiber: 2gSugar: 3gVitamin A: 2000IUVitamin C: 3mgCalcium: 150mgIron: 2mg

Notes

Avoid overmixing meatballs. Browning enhances flavor. Check internal temperature for safety. Customize sauce as desired. Store separately for freshness.

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