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Turkey Meatballs Pumpkin Sage Sauce Recipe
Ash Tyrrell

Turkey Meatballs Pumpkin Sage Sauce Recipe

I just made these turkey meatballs with pumpkin sage sauce 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.
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Prep Time 30 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.