Name: Turkey Meatballs in Pumpkin Sage Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground turkey; 1/3 cup breadcrumbs (whole wheat or regular); 1/4 cup grated Parmesan cheese; 1 egg; 2 cloves garlic, minced; 1/4 cup finely chopped or grated onion; 2 tbsp fresh parsley, chopped; Salt and pepper to taste; 2 tbsp olive oil (for browning); 1 cup pumpkin puree (unsweetened); 1 cup chicken or vegetable broth; 1/2 cup heavy cream or half-and-half; 1–2 tbsp fresh sage leaves, chopped; 1 clove garlic, minced; 1 tbsp olive oil or butter; Salt and pepper to taste; 1/8 tsp ground nutmeg (optional); Grated Parmesan cheese (for garnish, optional)

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Turkey Meatballs in Pumpkin Sage Sauce is a cozy, savory fall dish that brings together tender, juicy meatballs with a creamy pumpkin-based sauce infused with earthy sage. It’s comforting, flavorful, and surprisingly easy to prepare—perfect for chilly weeknights or casual entertaining.

Turkey Meatballs in Pumpkin Sage Sauce

Why I Love This Recipe

I love how this dish takes simple turkey meatballs and transforms them into something warm and elegant with the addition of a silky pumpkin sage sauce. It’s a lighter twist on cream-based sauces but still rich and satisfying thanks to the pumpkin. The sage gives it a comforting, herby depth, and it pairs so well with pasta, rice, or mashed potatoes. I especially love how seasonal it feels—perfect for fall and winter meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the turkey meatballs:

Ground turkey
Breadcrumbs (whole wheat or regular)
Grated Parmesan cheese
Egg
Garlic (minced)
Onion (finely chopped or grated)
Fresh parsley
Salt and pepper
Olive oil (for browning)

For the pumpkin sage sauce:

Pumpkin puree (unsweetened)
Chicken broth or vegetable broth
Heavy cream or half-and-half
Fresh sage leaves (chopped or whole)
Garlic (minced)
Olive oil or butter
Salt and pepper
Nutmeg (optional, for warmth)
Parmesan cheese (optional, for garnish)

Directions

I start by combining the ground turkey, breadcrumbs, Parmesan, egg, garlic, onion, parsley, salt, and pepper in a bowl. I mix gently until everything is just combined.
I form the mixture into small meatballs, about 1 to 1½ inches in diameter.
In a large skillet, I heat olive oil over medium heat and brown the meatballs on all sides. I cook them in batches if needed.
Once browned, I remove the meatballs and set them aside on a plate.
In the same skillet, I add more oil or butter and sauté the garlic and sage for 1–2 minutes until fragrant.
I stir in the pumpkin puree and pour in the broth, whisking until smooth.
I reduce the heat to low and stir in the cream, salt, pepper, and a pinch of nutmeg if using.
I return the meatballs to the skillet and simmer them gently in the sauce for 10–15 minutes, until fully cooked and the sauce thickens.
I serve the meatballs warm, spooned generously with sauce, and topped with a little Parmesan if I want extra richness.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: Approximately 45 minutes

Variations

I sometimes use ground chicken instead of turkey for a slightly milder flavor.
For a dairy-free version, I use coconut milk or a non-dairy cream alternative in the sauce.
I like adding sautéed spinach or kale to the sauce for extra greens.
I serve it over whole wheat pasta, creamy polenta, or roasted spaghetti squash depending on what I have on hand.
To make it gluten-free, I use gluten-free breadcrumbs or ground oats in the meatballs.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm everything gently on the stove over low heat, stirring occasionally until heated through. If the sauce thickens too much, I add a splash of broth or cream to loosen it up. I also freeze the cooked meatballs and sauce together in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I bake the meatballs instead of pan-frying?

Yes, I bake them at 400°F (200°C) for about 15–18 minutes until cooked through. I still brown them in the sauce afterward for extra flavor.

What kind of pumpkin should I use?

I always use canned pure pumpkin puree (not pumpkin pie filling). If I’m using homemade puree, I make sure it’s thick and not too watery.

Can I make the sauce ahead of time?

Yes, I often make the sauce a day ahead and store it in the fridge. I reheat it gently on the stove before adding the meatballs.

What herbs go well with pumpkin besides sage?

Thyme and rosemary also pair beautifully with pumpkin. I sometimes add a pinch of dried thyme to the sauce for more depth.

Is this dish kid-friendly?

Definitely. The pumpkin adds a creamy texture and mild flavor that kids usually enjoy. I sometimes skip the sage or go light on the garlic if I’m serving it to little ones.

Turkey Meatballs in Pumpkin Sage Sauce

Conclusion

Turkey Meatballs in Pumpkin Sage Sauce is one of those comforting, fall-forward meals that feels both wholesome and indulgent. I love how the creamy pumpkin sauce complements the savory meatballs and fills the kitchen with cozy aromas. It’s simple enough for weeknights but special enough to serve to guests—and always a hit whenever I make it.

Turkey Meatballs in Pumpkin Sage Sauce

Why I Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs