Savory Turkey Meatballs in Pumpkin Sage Sauce

Fall cooking is my happy place. There’s something so cozy about being in the kitchen when the weather starts cooling down, especially when there’s a pot of something warm simmering on the stove. These turkey meatballs in pumpkin sage sauce have become my go-to dinner when I want comfort food that won’t weigh me down.

I started making this recipe last year when I was looking for new ways to use pumpkin beyond the usual pies and breads. The combination of sage and pumpkin just feels right, and turkey meatballs are lighter than traditional beef ones. Plus, my kids actually eat these without complaining – which, if you have picky eaters at home, you know is worth its weight in gold.

The best part? You can make a big batch on Sunday and have leftovers that taste even better the next day. Trust me, there’s nothing better than coming home on a chilly evening knowing dinner is already taken care of.

What Kind of Ground Turkey Should I Use?

For meatballs, the 93/7 dark meat ground turkey specified in this recipe is your best bet. Regular ground turkey breast can be too lean and often results in dry, tough meatballs, while dark meat turkey provides just enough fat to keep things juicy and flavorful. If you can’t find the 93/7 blend, look for packages labeled “ground turkey thigh” or ask your butcher for help. Just avoid using extra lean ground turkey (99% lean) as it won’t give you the tender, moist meatballs you’re after. When handling the meat, try not to overwork it while mixing – this helps keep your meatballs light and tender rather than dense and tough.

Options for Substitutions

This cozy meatball recipe has plenty of room for swaps if you’re missing something:

• Ground turkey: While dark meat turkey gives the best flavor and moisture, you can use ground chicken thigh meat or even lean ground pork. If using chicken breast, add 2 tablespoons of olive oil to the mix to keep the meatballs juicy.
• Breadcrumbs: Out of regular breadcrumbs? Crushed crackers, rolled oats (pulsed in a food processor), or gluten-free breadcrumbs work great. Just keep the milk ratio the same.
• Pumpkin puree: Can’t find pumpkin? Butternut squash puree is a perfect substitute with nearly identical texture and taste. Just avoid pumpkin pie filling – it’s already sweetened and spiced!
• Fresh sage: If fresh sage isn’t available, use 1 teaspoon dried sage for every tablespoon of fresh. The flavor won’t be quite as bright, but it’ll still be tasty.
• Cream: Half-and-half or whole milk can replace cream, though the sauce won’t be as rich. For dairy-free options, full-fat coconut milk works well.
• Maple syrup: Honey or brown sugar can step in for maple syrup. Start with 1½ tablespoons as they’re a bit sweeter.

Watch Out for These Mistakes While Cooking

The biggest challenge when making turkey meatballs is ending up with dry, dense results – to keep them tender and juicy, avoid overworking the meat mixture and stick to gentle mixing just until the ingredients are combined. A common mistake is skipping the panade (breadcrumb and milk mixture), which acts as a crucial moisture-keeper, so make sure to let the breadcrumbs fully absorb the milk before adding them to your meat mixture. When forming the meatballs, wet your hands with cold water to prevent sticking and keep them all similar in size (about 1.5 inches) for even cooking – using a cookie scoop can help with consistency. For the sauce, be careful not to let it boil once you’ve added the cream and parmesan, as this can cause the sauce to break and become grainy; instead, keep it at a gentle simmer while stirring occasionally.

What to Serve With Turkey Meatballs in Pumpkin Sauce?

These cozy turkey meatballs are begging to be served over a bed of pasta – I particularly like using wide pappardelle or regular spaghetti to catch all that creamy pumpkin sauce. If you’re watching your carbs, try them over cauliflower rice or zucchini noodles, which work just as well for soaking up the sauce. A simple side of roasted Brussels sprouts or steamed green beans adds a nice fresh element to balance out the richness of the dish. For an extra touch, serve some crusty bread on the side – you’ll definitely want something to wipe your plate clean!

Storage Instructions

Keep Fresh: These turkey meatballs in pumpkin sage sauce will stay good in an airtight container in the fridge for up to 4 days. The sauce might thicken a bit in the fridge, but that’s totally normal! They actually taste even better the next day when all the flavors have had time to mingle together.

Freeze: Want to meal prep? These meatballs freeze really well! Place them with the sauce in a freezer-safe container and they’ll keep for up to 3 months. I like to portion them out in smaller containers – it makes for such an easy dinner when you’re short on time.

Reheat: To warm them up, just pop them in a covered pan on the stove over low heat until they’re heated through, or microwave in 30-second intervals. If the sauce is too thick after reheating, thin it out with a splash of chicken broth or cream. Give it a gentle stir now and then to keep everything heating evenly.

Preparation Time	30-45 minutes
Cooking Time	30-35 minutes
Total Time	60-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 100-110 g
• Fat: 100-120 g
• Carbohydrates: 150-170 g

Ingredients

• 1 1/2 cups fresh or panko breadcrumbs, slightly heaping
• 3 tablespoons milk
• 1/2 cup finely chopped onion
• 4 garlic cloves, crushed
• 1 tablespoon fresh sage, chopped
• 1 tablespoon parsley, chopped
• 1 1/2 teaspoons italian herbs
• 1/2 cup parmesan cheese, grated
• 1 large egg plus 1 extra yolk
• 1 1/2 pounds ground turkey (93/7 dark meat)
• 1 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• Brush with olive or avocado oil for browning
• 2 tablespoons ghee or unsalted butter
• 1 tablespoon olive oil
• 1/2 cup onion, finely chopped
• 6 garlic cloves, crushed
• 2 teaspoons italian herbs
• 1 (15-ounce) can plus 1 cup pumpkin puree (ensure it’s unsweetened)
• 1 1/2 teaspoons salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1 3/4 cups chicken broth
• 1/2 cup parmesan cheese, grated
• 1/4 cup cream
• 2 tablespoons maple syrup
• 1 tablespoon fresh sage, chopped
• Optional: fried sage leaves for garnish

Step 1: Prep and Soak the Breadcrumbs

Begin by gathering and prepping all of your turkey meatball ingredients according to the ingredient list to have them ready and organized.

In a large bowl, add the breadcrumbs and pour over the milk, allowing them to sit and soak for 2 to 3 minutes.

Step 2: Make the Meatball Mixture

After the breadcrumbs have soaked, add the onion, garlic, sage, parsley, Italian seasoning, parmesan, whole egg, and an extra yolk.

Use a fork to mix these ingredients thoroughly until well combined.

Next, add the ground turkey, salt, and pepper.

Gently combine all the ingredients with your hands until just mixed well.

The mixture will be sticky and moist—this is normal.

Step 3: Shape and Chill the Meatballs

Using a 2-tablespoon scoop, portion out the turkey meatballs and place them on a parchment or wax paper-lined large platter.

Chill the meatballs in the freezer for 20 to 25 minutes to help them firm up, making them easier to handle.

Step 4: Form and Cook the Meatballs

After chilling, lightly wet your palms with water or a small amount of oil and quickly roll each meatball between your palms to make them round.

Brush each meatball lightly with olive oil.

Heat a large, heavy-bottom skillet over medium-high heat, adding about 4 tablespoons of oil.

Once hot, add a batch of meatballs, searing and browning them briefly.

Reduce the heat to medium or medium-low and cook all sides for about 10 minutes until cooked through (165°F internal temperature).

Transfer to a clean platter and repeat with remaining meatballs.

Step 5: Prepare the Pumpkin Sage Sauce

Gather and prep all of your pumpkin sage sauce ingredients.

Wipe out the skillet from frying the meatballs and add ghee (or butter) and oil.

Once melted and the skillet is hot, add minced onion and sauté for 2 to 3 minutes until softened.

Stir in garlic and Italian seasoning, and once fragrant, whisk in pumpkin puree, salt, pepper, and chicken stock until smooth.

Let the sauce simmer gently for 2 to 3 minutes, then turn off the heat and whisk in grated parmesan, heavy cream, maple syrup, and chopped sage.

Step 6: Combine and Serve

Add the meatballs to the sauce and let them warm through for a few minutes.

Top with fried sage leaves if desired.

Serve the turkey meatballs with pumpkin sage sauce over your choice of accompaniment, such as gnocchi, linguini, penne, bow ties, or mashed potatoes.

Enjoy your flavorful meal!