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Savory Pumpkin Sage Turkey Meatballs Recipe
Ash Tyrrell

Savory Pumpkin Sage Turkey Meatballs Recipe

I recently made these Savory Pumpkin Sage Turkey Meatballs 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.
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Prep Time 30 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.