Meatballs with Pumpkin Sage Sauce Recipe

Introduction

This recipe for meatballs in a creamy pumpkin sage sauce offers a comforting twist on a classic dish. Ground turkey meatballs are simmered in a rich, aromatic sauce featuring fresh sage and pumpkin puree, perfect for cozy dinners. It’s a flavorful and unique meal that brings seasonal ingredients to the forefront.

Ingredients

• 1.5 lbs ground turkey (preferably 93% lean)
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/4 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh sage
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil, for browning
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh sage
• 1 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh sage leaves (for garnish)
• Grated Parmesan cheese (for garnish)
• Red pepper flakes (optional, for garnish)

Instructions

1. Step 1: In a large bowl, gently combine the ground turkey, panko breadcrumbs, Parmesan cheese, beaten egg, chopped onion, minced garlic, fresh sage, dried thyme, salt, and pepper. Mix with your hands until everything is evenly distributed, being careful not to overwork the mixture.
2. Step 2: Form the mixture into about 24 meatballs, each about 1 inch in diameter. Place them on a plate or baking sheet lined with parchment paper.
3. Step 3: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs in a single layer (cook in batches if necessary) and brown them on all sides, about 2-3 minutes per side. Remove the browned meatballs and set aside.
4. Step 4: In the same skillet, add another tablespoon of olive oil and heat over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
5. Step 5: Stir in the pumpkin puree and chicken broth. Bring to a simmer, stirring occasionally, and cook for about 5 minutes to let the flavors meld.
6. Step 6: Reduce heat to low. Stir in the heavy cream, grated Parmesan, fresh sage, dried thyme, and ground nutmeg. Season with salt and pepper to taste.
7. Step 7: Continue simmering the sauce for 5-10 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
8. Step 8: Gently add the browned meatballs back into the sauce, making sure they are mostly submerged.
9. Step 9: Cover the skillet and simmer over low heat for 15-20 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F / 74°C) and the sauce has thickened to your liking.
10. Step 10: Check for doneness by cutting one meatball open; if it’s pink inside, continue simmering a few more minutes.
11. Step 11: Serve the meatballs and sauce over pasta, mashed potatoes, or polenta. Garnish with fresh sage leaves, extra grated Parmesan cheese, and red pepper flakes if desired.

Tips & Variations

• Use turkey breast for leaner meatballs or substitute with ground chicken or pork for different flavor.
• For a vegetarian version, try using plant-based meatballs and vegetable broth instead of chicken broth.
• Add a pinch of cayenne or chili powder to the sauce for extra heat.
• If the sauce is too thick, thin it with a little more chicken broth or cream.
• Fresh sage makes a big difference; if using dried only, reduce quantity slightly to avoid bitterness.

Storage

Store leftover meatballs and pumpkin sage sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the sauce from separating. You can also freeze the meatballs and sauce for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and store them raw in the refrigerator for up to 24 hours before cooking. You can also fully cook the meatballs and sauce, then reheat before serving.

What can I serve with meatballs in pumpkin sage sauce?

This dish pairs wonderfully with pasta, creamy mashed potatoes, polenta, or even crusty bread for dipping. Choose a neutral base to highlight the flavorful sauce.

Meatballs with Pumpkin Sage Sauce Recipe

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★★★★★

4.5 from 123 reviews

This delicious recipe features tender ground turkey meatballs simmered in a rich and creamy pumpkin sage sauce. The combination of aromatic herbs like sage and thyme with the velvety pumpkin puree creates a comforting and flavorful dish perfect for fall. Served over pasta, mashed potatoes, or polenta, these meatballs make a hearty main course or a delightful appetizer.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 24 meatballs (serves 6-8) 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meatballs

• 1.5 lbs ground turkey (preferably 93% lean)
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/4 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh sage
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil, for browning

Pumpkin Sage Sauce

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh sage
• 1 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh sage leaves, for garnish
• Grated Parmesan cheese, for garnish
• Red pepper flakes, optional garnish

Instructions

1. Combine Meatball Ingredients: In a large bowl, gently combine the ground turkey, panko breadcrumbs, Parmesan cheese, egg, chopped onion, minced garlic, sage, thyme, salt, and pepper. Use your hands to mix everything together, but be careful not to overwork the mixture. Mix just until everything is evenly distributed.
2. Form the Meatballs: Using your hands or a small cookie scoop about 1-inch in diameter, form the mixture into roughly 24 meatballs. Place them on a plate or baking sheet lined with parchment paper.
3. Brown the Meatballs: Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer without overcrowding. Brown them on all sides about 2-3 minutes per side. Remove the meatballs from the skillet and set aside.
4. Sauté Aromatics: In the same skillet, add more olive oil if needed and heat over medium. Add the chopped onion and cook until softened, about 5 minutes. Then add minced garlic and cook for another minute until fragrant.
5. Add Pumpkin Puree and Broth: Stir in the pumpkin puree and chicken broth. Bring to a simmer, stirring occasionally, and let cook for about 5 minutes to blend the flavors.
6. Stir in Cream and Seasonings: Reduce heat to low and add heavy cream, Parmesan cheese, chopped fresh sage, dried thyme, and ground nutmeg. Season with salt and pepper to taste.
7. Simmer the Sauce: Continue to simmer gently for 5-10 minutes, stirring occasionally, until the sauce thickens slightly and can coat the back of a spoon.
8. Add Meatballs to Sauce: Gently place the browned meatballs into the pumpkin sage sauce, making sure they are mostly submerged.
9. Simmer Until Cooked Through: Cover the skillet and simmer over low heat for 15-20 minutes, or until the meatballs are fully cooked with an internal temperature of 165°F (74°C) and the sauce has further thickened.
10. Check for Doneness: Cut a meatball open to ensure no pink remains. If needed, continue simmering a few more minutes.
11. Serve: Serve the meatballs and pumpkin sage sauce over pasta, mashed potatoes, or polenta. Garnish with fresh sage leaves, grated Parmesan cheese, and optional red pepper flakes for a touch of heat.

Notes

• Be careful not to overmix the meatball mixture to keep them tender.
• Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
• You can prepare meatballs ahead of time and refrigerate before browning.
• Leftover sauce and meatballs store well in the refrigerator for up to 3 days.
• For a dairy-free version, substitute coconut cream for heavy cream and skip Parmesan or use a vegan alternative.

Keywords: turkey meatballs, pumpkin sage sauce, autumn recipe, comfort food, creamy pumpkin sauce, healthy meatballs, fall dinner