Savory Pumpkin Sage Turkey Meatballs Recipe | Cozy Fall Flavor

I recently made these Savory Pumpkin Sage Turkey Meatballs Recipe and fell in love with how comforting they turned out. From mixing the fragrant sage into the meat to simmering the meatballs in creamy pumpkin sauce, every step felt like hugging my kitchen.

The flavors are cozy and just right for cooler evenings. If you love comforting fall flavors, you can also enjoy my Sticky Mongolian Meatballs and Broccoli Recipe for another savory twist. I can’t wait to share with you why this is a recipe I’ll return to again and again. Let’s dive in together!

Ingredients

Here’s what you’ll need to make Savory Pumpkin Sage Turkey Meatballs (yields about 5–6 servings):

1½ lbs ground turkey (I use a 93/7 lean to fat ratio for juiciness) — turkey that’s too lean can turn dry.
1 1⁄2 cups of fresh breadcrumbs (or panko, lightly processed) — they soak up moisture well.
3 tbsp milk — to soften the breadcrumbs and help bind.
½ cup finely minced onion — gives moisture and depth.
4 garlic cloves, minced or pressed — essential aromatic.
1 tbsp chopped fresh sage — fresh is more vibrant than dried.
1 tbsp chopped parsley — adds brightness.
1½ tsp Italian seasoning — for herbal balance.
½ cup freshly grated Parmesan — fresh cheese melts better and gives richer flavor.
1 whole large egg + 1 yolk — extra yolk helps with binding without toughening.
1¼ tsp salt
¼ tsp black pepper
Olive oil (or avocado oil) — for lightly searing meatballs

For the Pumpkin Sage Sauce:

2 tbsp ghee or unsalted butter + 1 tbsp olive oil — these fat sources deepen flavor.
½ cup finely minced onion
6 garlic cloves, minced
2 tsp Italian seasoning
1 (15 oz) can pure pumpkin puree (ensure it’s pumpkin, not pie filling)
1¾ cups chicken stock
½ cup freshly grated Parmesan
¼ cup heavy cream
2 tbsp maple syrup
1 tbsp chopped fresh sage
Optional: fried sage leaves for garnish

Note: serves 5–6

Variations

You can tweak this recipe in several ways:

Dairy-free / lactose-free: Use coconut cream or cashew cream instead of heavy cream, and substitute nutritional yeast for Parmesan.
Lower-sodium / low-salt: Reduce added salt and use low-sodium broth.
Extra veggies: Fold in finely chopped spinach or kale (fresh, not frozen) for extra color and nutrition.
Flavor boosters: Add a pinch of nutmeg or smoked paprika for a cozy twist.
Alternate meats: Ground chicken or a blend of turkey + pork can work, though flavor and fat content will change.

For another creative meatball idea with rich, cozy flavors, you might love the Baked Lemon Rosemary Chicken Meatballs And Creamy Orzo Recipe, which pairs perfectly with a creamy, herbed pasta base.

Cooking Time

Prep Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 5 minutes

Equipment You Need

Large mixing bowl — for combining the meatball mixture.
Skillet (nonstick, cast iron, or heavy-bottom) — for searing and cooking meatballs and sauce.
Whisk — to blend the sauce smoothly.
Measuring cups & spoons — for accuracy in flavors.
Baking sheet or parchment-lined plate — to chill meatballs before cooking.

How to Make Savory Pumpkin Sage Turkey Meatballs

Prepare the Meatball Mixture

In a bowl, soak the breadcrumbs with milk for a couple of minutes. Stir in onion, garlic, sage, parsley, Italian seasoning, Parmesan, egg + yolk, salt and pepper. Gently fold in the ground turkey, mixing just until combined — overmixing makes meatballs tough.

Chill and Shape

Cover or place the mixture on a tray and chill in the fridge for about 20–25 minutes so it firms up. Using slightly damp hands, roll into meatballs (about 1½ to 2 tablespoons each). Brush lightly with oil to help browning.

Brown the Meatballs

Heat oil in your skillet over medium-high heat. Sear meatballs in batches, turning so all sides get golden. Lower the heat to medium and let them finish cooking inside (internal temp ~165 °F / 74 °C). Remove and set aside.

Make Pumpkin Sage Sauce & Combine

In the same skillet, melt butter/ghee + olive oil. Sauté onions until soft, then add garlic and Italian seasoning. Whisk in pumpkin puree, stock, salt, pepper. Let simmer briefly, then stir in Parmesan, cream, maple syrup, and chopped sage off heat. Return the meatballs into the sauce and warm through for a few minutes so flavors meld.

Additional Tips for Making This Recipe Better

From my experience making this, here are some tips to level it up:

Chill meatball mixture well before shaping — I find it dramatically reduces sticking and helps them hold shape.
Use fresh, finely diced onion and garlic — avoid large chunks that can overwhelm texture.
Don’t skip browning — that golden crust adds depth and a bit of caramelization.
Let the meatballs sit in the sauce a few minutes after cooking — they soak up flavor nicely.
Taste and adjust seasoning just before serving — sometimes a final pinch of salt or extra sage brings it home.

How to Serve Savory Pumpkin Sage Turkey Meatballs

These meatballs shine when served over creamy mashed potatoes, gnocchi, or your favorite pasta (like penne or fettuccine). For a cozy bowl, spoon plenty of the pumpkin sage sauce over the meatballs.

Garnish with freshly chopped sage leaves or fried sage leaves for a crisp, aromatic touch. Sprinkle extra Parmesan and add a sprinkle of black pepper just before serving. For presentation, serve in a shallow bowl so the sauce pools around them.

Nutritional Information

Here’s a rough nutritional breakdown per serving:

Calories: ~ 650 kcal
Protein: ~ 30 g
Carbohydrates: ~ 35 g
Fat: ~ 35 g

Make Ahead and Storage

Refrigerating / Short-Term Storage

Once cooked (or even before combining with sauce), store meatballs in an airtight container in the fridge. Covered, they’ll stay fresh for 3–4 days. Store sauce separately if possible.

Freezing

You can freeze cooked meatballs (without sauce) on a tray first, then transfer to freezer bags. They’ll last 2–3 months. For sauce, freeze in portions too (without cream, if possible) and add cream when reheating.

Reheating

Thaw overnight in the refrigerator if frozen. Warm gently on the stove with a splash of stock or water to loosen sauce, then stir gently. You can also reheat in the microwave in short bursts, stirring in between, to avoid drying out.

Why You’ll Love This Recipe

I think you’ll find a lot to adore about these meatballs:

Cozy, seasonal flavor: The pumpkin + sage combination tastes like fall in every bite.
Moist and delicious turkey meatballs: The pumpkin and herbs prevent dryness and add complexity.
Versatile pairing options: Serve over pasta, gnocchi, mashed potatoes, or even rice.
Customizable to many diets: Easy to make dairy-free, low-sodium, or add extra veggies.
Impressive but doable: It looks and tastes like a restaurant meal, but you can pull it off at home.

Ash Tyrrell