Turkey Meatballs Pumpkin Sage Sauce Recipe | Cozy & Flavorful
I just made these turkey meatballs with pumpkin sage sauce recipe last night, and I can’t stop thinking about them! The flavors are cozy and earthy, yet light enough to enjoy any time. As I stirred that creamy pumpkin sauce and tasted a warm meatball, I knew I had to share this recipe.
It’s the kind of meal that feels like a hug on a plate — and if you enjoy fresh, bright flavors too, you might also love my Simple Apple Arugula Salad Recipe. Let me walk you through how I made it—and how you can make it yours too.
Ingredients
Here’s what you’ll need. I include pro tips for why each ingredient is important:
Turkey Meatballs
- 1 ½ cups fresh breadcrumbs (or panko) – I prefer fresh crumbs for better absorption; don’t use frozen or stale ones
- 3 Tbsp milk – this moistens the breadcrumbs so the meatballs stay tender
- ½ cup finely minced onion – adds sweetness and depth
- 4 garlic cloves, pressed or minced – essential for savory flavor
- 1 Tbsp chopped fresh sage – the herb that ties the dish together
- 1 Tbsp chopped parsley – adds freshness and color
- 1 ½ tsp Italian seasoning – layers in classic herb notes
- ½ cup freshly grated Parmesan cheese – fresh cheese gives better flavor than pre-grated
- 1 whole large egg + 1 yolk – binds without making it too dense
- 1 ½ lbs ground turkey (93/7 lean) – enough fat to keep meatballs juicy
- 1 ¼ tsp salt
- ¼ tsp black pepper
- Olive oil or avocado oil, for a light pan-fry
Pumpkin Sage Sauce
- 2 Tbsp ghee (or unsalted butter) – for richness
- 1 Tbsp olive oil – helps prevent butter from burning
- ½ cup finely minced onion
- 6 garlic cloves, pressed or minced
- 2 tsp Italian seasoning
- 1 (15-oz) can pumpkin puree plus 1 cup pumpkin puree (not pumpkin pie filling)
- 1 ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 ¾ cups chicken stock
- ½ cup freshly grated Parmesan cheese
- ¼ cup heavy cream – gives a silky finish
- 2 Tbsp maple syrup – balances the earthiness
- 1 Tbsp chopped fresh sage
- Fried sage leaves (optional garnish)
Note: Serves 6
Variations
Want to tweak it to suit your preferences? Here are some ideas:
- Dairy-free: Use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan.
- Gluten-free: Replace the breadcrumbs with gluten-free breadcrumbs or ground oats.
- Lower fat: Use half-and-half instead of heavy cream, or reduce the Parmesan slightly.
- Add heat: Stir in a pinch of red pepper flakes to the sauce for a spicy note.
- Herb swap: Swap sage with thyme or rosemary for a different herbal twist.
- Alternate meat: Use ground chicken or a mix of turkey + pork for a richer texture.
Cooking Time
Here’s how long it will take:
Equipment You Need
Here are the tools I used (and why):
- Large mixing bowl – for combining meatball ingredients
- Heavy-bottom skillet (nonstick or cast iron) – to sear meatballs and cook sauce
- Garlic press (or mincer) – for finely pressing garlic
- Measuring cups and spoons – for accurate ratios
- Spoon or small ice cream scoop – to portion meatballs equally
- Plate or tray lined with parchment – to chill meatballs before cooking
How to Make Turkey Meatballs in Pumpkin Sage Sauce
Step 1: Prep the Meatball Mixture
I begin by soaking the breadcrumbs in milk for a couple of minutes until they soften. Then I add minced onion, garlic, sage, parsley, Italian seasoning, Parmesan, egg and yolk, salt and pepper. I gently fold in the ground turkey—taking care not to overmix, since that can make the meatballs dense.
Step 2: Chill and Shape the Meatballs
Once mixed, I scoop out the meatballs (I use about 2 Tbsp per ball) onto a parchment-lined tray. I chill them in the freezer or fridge for 20–25 minutes to firm up. Chilling helps them hold their shape when cooking.
Step 3: Sear Meatballs
In a hot skillet with a bit of oil, I add a batch of meatballs and let them sear until golden on all sides. Then I lower heat and let them cook through (to an internal temperature of ~165°F). I remove them to a plate and repeat with the rest.
Step 4: Make the Pumpkin Sage Sauce
Using the same skillet (with a bit of cleaning or residual oil), I melt ghee and olive oil, then sauté onion until soft. I add garlic and sage, then stir in Italian seasoning. Next I pour in pumpkin puree, chicken stock, salt, pepper, then whisk in Parmesan, heavy cream, maple syrup, and fresh sage. I simmer until it thickens.
Step 5: Combine and Warm Through
I return the cooked meatballs to the sauce and gently stir to coat. I let them simmer in the sauce for a few minutes so the flavors meld and the meatballs heat fully.
Additional Tips for Making this Recipe Better
From my experience, here are a few things I always do:
- I wet my hands slightly when shaping meatballs to prevent sticking.
- I don’t overcrowd the pan when searing—doing smaller batches gives a better crust.
- I taste and adjust seasoning in the sauce before adding meatballs—pumpkin can mute saltiness.
- I let leftovers sit for half an hour before refrigerating so flavors settle.
- I sometimes fry a few extra sage leaves in butter and crisp them for a pretty garnish.
How to Serve Turkey Meatballs in Pumpkin Sage Sauce?
This dish is comforting yet elegant. I like to serve the meatballs and sauce over gnocchi, linguine, penne, or even mashed potatoes so the sauce gets soaked up nicely. Scatter a little extra Parmesan on top and garnish with fried sage leaves or a sprinkle of chopped parsley for color.
For presentation, a shallow bowl with a spoonful of sauce under each meatball looks lovely. You can also enjoy it alongside hearty dishes like my Creamy German Goulash Recipe for a cozy dinner spread.
Nutritional Information
Here’s a rough snapshot per serving (based on 6 servings):
- Calories: ~658 kcal
- Protein: (turkey + cheese) — substantial, likely 35–45 g
- Carbohydrates: moderate, from pumpkin, milk, breadcrumbs
- Fat: moderate to higher, from turkey, cream, cheese
Make Ahead and Storage
Storage
Allow leftovers to cool then store in an airtight container in the refrigerator. They stay good for up to 3–4 days.
Freezing
You can freeze cooked meatballs (separate from sauce) or the whole meatball-in-sauce mixture in freezer-safe containers for up to 2–3 months. Thaw overnight in the fridge before reheating.
Reheating
Warm gently on the stovetop over low heat. If the sauce is thick, add a little stock or water to loosen it. You can also microwave individual portions, stirring halfway, but watch the sauce may separate slightly—just whisk lightly to recombine.
Why You’ll Love This Recipe
I really believe this dish deserves a place in your home cooking repertoire. Here’s why:
- Comforting fall flavors: Pumpkin and sage bring warm, earthy notes that feel seasonal yet balanced.
- Juicy, tender meatballs: The breadcrumb-milk soak and gentle mixing keep them moist and soft.
- Versatility: You can serve with pasta, gnocchi, potatoes—or adapt to gluten-free or dairy-free versions.
- Relatively easy process: While multi-step, each part is straightforward and forgiving.
- Make-ahead friendly: You can prep meatballs in advance or freeze for later meals.
Turkey Meatballs Pumpkin Sage Sauce Recipe
Ingredients
Method
- I begin by soaking the breadcrumbs in milk for a couple of minutes until they soften. Then I add minced onion, garlic, sage, parsley, Italian seasoning, Parmesan, egg and yolk, salt and pepper. I gently fold in the ground turkey—taking care not to overmix, since that can make the meatballs dense.
- Once mixed, I scoop out the meatballs (I use about 2 Tbsp per ball) onto a parchment-lined tray. I chill them in the freezer or fridge for 20–25 minutes to firm up. Chilling helps them hold their shape when cooking.
- In a hot skillet with a bit of oil, I add a batch of meatballs and let them sear until golden on all sides. Then I lower heat and let them cook through (to an internal temperature of ~165°F). I remove them to a plate and repeat with the rest.
- Using the same skillet (with a bit of cleaning or residual oil), I melt ghee and olive oil, then sauté onion until soft. I add garlic and sage, then stir in Italian seasoning. Next I pour in pumpkin puree, chicken stock, salt, pepper, then whisk in Parmesan, heavy cream, maple syrup, and fresh sage. I simmer until it thickens.
- I return the cooked meatballs to the sauce and gently stir to coat. I let them simmer in the sauce for a few minutes so the flavors meld and the meatballs heat fully.
Notes
- I wet my hands slightly when shaping meatballs to prevent sticking.
- I don’t overcrowd the pan when searing—doing smaller batches gives a better crust.
- I taste and adjust seasoning in the sauce before adding meatballs—pumpkin can mute saltiness.
- I let leftovers sit for half an hour before refrigerating so flavors settle.
- I sometimes fry a few extra sage leaves in butter and crisp them for a pretty garnish.
