Save Juicy turkey meatballs simmered in a creamy, aromatic pumpkin sage sauce—an easy, comforting dish perfect for fall or any cozy evening.
I first prepared these meatballs to enjoy a warm, hearty meal on chilly nights and they quickly became a family favorite.
Ingredients
- 500 g (1 lb) ground turkey: Lean and juicy for meatballs
- 1 large egg: Binding agent
- 60 g (½ cup) breadcrumbs (gluten-free if desired): Adds texture
- 30 g (¼ cup) grated Parmesan cheese: Adds savory flavor
- 2 cloves garlic, minced: Aromatic seasoning
- 2 tbsp fresh parsley, chopped (or 1 tbsp dried): Fresh herb flavor
- ½ tsp salt: Enhances taste
- ¼ tsp black pepper: Adds mild heat
- 2 tbsp milk: Moistens mixture
- 1 tbsp olive oil: For sauce cooking
- 1 small onion, finely chopped: Adds sweetness to sauce
- 2 cloves garlic, minced: For sauce flavor
- 400 g (1¾ cups) pumpkin purée (canned or homemade): Creamy base for sauce
- 250 ml (1 cup) chicken or vegetable broth: Adds depth to sauce
- 120 ml (½ cup) heavy cream: Creates creamy texture
- 1½ tsp fresh sage, finely chopped (or ½ tsp dried): Earthy herb
- ¼ tsp ground nutmeg: Warm spice
- Salt and black pepper, to taste: Seasoning
- 20 g (2 tbsp) grated Parmesan cheese: Finishing flavor
Instructions
- Preheat:
- 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:
- Shape mixture into 16–18 small meatballs and place on the prepared baking sheet.
- Bake:
- Bake for 15–18 minutes or until meatballs are golden and cooked through.
- Sauté:
- 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.
- Simmer 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.
- Finish Sauce:
- 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 This recipe brings back memories of cozy family dinners where everyone enjoyed a warm and comforting meal together.
Notes
Serve over mashed potatoes pasta or rice for a heartier meal. Substitute ground chicken for turkey if preferred. For a dairy-free version use coconut cream and omit Parmesan.
Required Tools
Mixing bowls Baking sheet Parchment paper Large skillet Wooden spoon or spatula
Nutritional Information
Calories: 385 Total Fat: 22 g Carbohydrates: 16 g Protein: 30 g per serving
Save This easy turkey meatball recipe makes a perfect weeknight dinner that feels special yet is simple to prepare.
Recipe FAQs
- → Can I substitute ground chicken for turkey?
Yes, ground chicken works well and offers a similar texture and mild flavor that complements the pumpkin sage sauce.
- → How do I make this dish gluten-free?
Use gluten-free breadcrumbs when forming the meatballs to maintain texture without gluten.
- → Is it possible to make a dairy-free version?
Replace cream with coconut cream and omit Parmesan cheese to achieve a dairy-free variation without sacrificing richness.
- → What sides complement this dish best?
Serve over mashed potatoes, cooked pasta, or steamed rice to balance the creamy pumpkin sauce and meatballs.
- → How do I store leftovers properly?
Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to preserve flavors.