Go Back
–+ servings

Turkey Meatballs in Pumpkin Sage Sauce

Cozy turkey meatballs simmered in a rich pumpkin sage sauce, perfect for a family dinner or a special gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

For the Turkey Meatballs
  • 1 lb ground turkey
  • 1/2 cup breadcrumbs Can use gluten-free if needed
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • to taste salt and pepper
For the Pumpkin Sage Sauce
  • 1 can pumpkin puree (15 oz)
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh sage, finely chopped
  • 1/2 teaspoon nutmeg
  • to taste salt and pepper
  • 1 tablespoon olive oil

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a spacious bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, chopped parsley, salt, and pepper. Mix until well combined.
  3. Roll the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
Cooking
  1. Bake the meatballs in the preheated oven for 20-25 minutes or until golden brown and cooked through.
  2. Meanwhile, in a large skillet over medium heat, warm the olive oil.
  3. Stir in the pumpkin puree and chicken broth, mixing well and allowing it to come to a gentle simmer.
  4. Add the heavy cream, Parmesan cheese, chopped sage, nutmeg, salt, and pepper. Let the sauce simmer for about 5 minutes.
  5. Once the meatballs are done baking, add them to the skillet with the sauce, gently turning to coat evenly.
  6. Simmer everything together for an additional 5 minutes.
Serving
  1. Serve the turkey meatballs over cooked pasta or rice and garnish with extra Parmesan and fresh parsley if desired.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 30gProtein: 28gFat: 25gSaturated Fat: 10gSodium: 600mgFiber: 5gSugar: 4g

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze for up to three months. Defrost in the fridge overnight before reheating. Ensure meatballs are uniform in size for even cooking and consider adding chopped spinach or kale for extra nutrition.

Tried this recipe?

Let us know how it was!