Easy Turkey Meatballs in Pumpkin Sage Sauce

If you ask me, turkey meatballs are one of the best weeknight dinners you can make.

This cozy fall recipe combines tender turkey meatballs with a creamy pumpkin sauce that’s flavored with fresh sage. The meatballs stay moist and flavorful, while the sauce brings that perfect autumn taste to your plate.

It comes together in about 40 minutes, and you can make the meatballs ahead of time if you want. The pumpkin sauce is simple—just a few ingredients that simmer together until everything melds into something really good.

It’s a comforting dish that works great over pasta, rice, or even mashed potatoes. Perfect for when the weather starts to cool down.

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What Kind of Ground Turkey Should I Use?

For this recipe, you’ll want to look for ground turkey that’s labeled as dark meat with a 93/7 lean-to-fat ratio. Dark meat turkey has more flavor and stays juicier than the super lean ground turkey breast, which can turn out dry and bland in meatballs. If you can only find the standard ground turkey at your store (which is usually a mix of white and dark meat), that’ll work just fine too. Just avoid the 99% lean varieties since those lack the fat needed to keep your meatballs tender and moist. Some stores also sell ground turkey thigh specifically, which is perfect for this recipe if you can find it.

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Options for Substitutions

This recipe has some room for swaps if you need to work with what you’ve got:

• Ground turkey: You can swap ground turkey for ground chicken or even lean ground beef if that’s what you have. Just note that beef will give you a richer, heartier flavor compared to the lighter taste of turkey.
• Fresh breadcrumbs: Panko breadcrumbs work great here, or you can use regular dried breadcrumbs. If using dried, you might need a splash more milk since they absorb liquid differently.
• Fresh sage: If you don’t have fresh sage, use 1 teaspoon of dried sage instead. The flavor won’t be quite as bright, but it’ll still give you that classic fall taste.
• Pumpkin puree: This is the star of the sauce, so I wouldn’t recommend substituting it. Make sure you’re using plain pumpkin puree and not pumpkin pie filling, which has added spices and sugar.
• Heavy cream: Half-and-half or whole milk can work in place of heavy cream, though your sauce will be slightly thinner. You could also use coconut cream for a dairy-free option.
• Ghee: Regular butter works perfectly fine if you don’t have ghee on hand. They’re pretty interchangeable in this recipe.
• Maple syrup: Honey or a touch of brown sugar can replace maple syrup if needed. Start with 1 tablespoon and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey meatballs is using extra-lean ground turkey, which will give you dry, crumbly meatballs – stick with the 93/7 ratio or even 85/15 if you can find it, as turkey needs that fat to stay moist and hold together.

Skipping the step of soaking your breadcrumbs in milk is another common error that leads to tough meatballs, so make sure to let them sit for a few minutes until they’re completely softened before mixing with the other ingredients.

When forming the meatballs, avoid overworking the meat mixture with your hands, which can make them dense and heavy – mix just until combined and use a light touch when shaping.

For the pumpkin sauce, be careful not to use pumpkin pie filling instead of pure pumpkin puree, as the added spices and sugar will throw off the savory balance of the dish.

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What to Serve With Turkey Meatballs in Pumpkin Sage Sauce?

These turkey meatballs are begging to be served over something that can soak up all that creamy pumpkin sauce. I love spooning them over a big bowl of pasta like pappardelle, fettuccine, or even rigatoni – the sauce clings to the noodles perfectly. If you’re not in the mood for pasta, creamy polenta or mashed potatoes work just as well and give you that same cozy, fall feeling. A simple side of roasted Brussels sprouts or green beans adds a nice contrast to the richness of the dish, and some crusty bread on the side never hurts for mopping up extra sauce.

Storage Instructions

Store: Keep your meatballs and pumpkin sage sauce together in an airtight container in the fridge for up to 4 days. The flavors actually get even better after a day or two as everything melds together. I like to portion it out for easy weeknight dinners throughout the week.

Freeze: This dish is perfect for freezing! Let everything cool completely, then store in freezer-safe containers for up to 3 months. You can freeze the meatballs and sauce together or separately if you prefer. Just leave a little room at the top of the container since the sauce will expand as it freezes.

Reheat: Warm the meatballs and sauce gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I find the stovetop method keeps the meatballs more tender. Add a splash of chicken stock if the sauce seems too thick after reheating.

Estimated Nutrition

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

• Calories: 2300-2600
• Protein: 135-155 g
• Fat: 130-150 g
• Carbohydrates: 150-175 g

Ingredients

For the turkey meatballs:

• 1 1/2 cups fresh breadcrumbs or panko, slightly heaping
• 3 tbsp milk
• 1/2 cup very finely chopped onion
• 4 garlic cloves, pressed
• 1 tbsp chopped fresh sage
• 1 tbsp chopped parsley
• 1 1/2 tsp italian seasoning
• 1/2 cup grated parmesan cheese
• 1 large egg plus 1 egg yolk
• 1 1/2 lb ground turkey (dark meat, 93/7 ratio)
• 1 1/4 tsp salt
• 1/4 tsp black pepper
• Olive oil or avocado oil, for brushing and shallow frying

For the pumpkin sage sauce:

• 2 tbsp ghee or unsalted butter
• 1 tbsp olive oil
• 1/2 cup very finely chopped onion
• 6 garlic cloves, pressed
• 2 tsp italian seasoning
• 1 can (15 oz) organic pumpkin puree plus 1 cup additional pumpkin puree (not pie filling)
• 1 1/2 tsp salt, or more to taste
• 1/4 tsp black pepper
• 1 3/4 cups chicken stock
• 1/2 cup grated parmesan cheese
• 1/4 cup heavy cream
• 2 tbsp maple syrup
• 1 tbsp chopped fresh sage
• Fried sage leaves, for garnish if desired

Step 1: Prep the Turkey Meatball Mixture

• 1 1/2 cups fresh breadcrumbs or panko, slightly heaping
• 3 tbsp milk
• 1/2 cup very finely chopped onion
• 4 garlic cloves, pressed
• 1 tbsp chopped fresh sage
• 1 tbsp chopped parsley
• 1 1/2 tsp Italian seasoning
• 1/2 cup grated Parmesan cheese
• 1 large egg plus 1 egg yolk
• 1 1/2 lb ground turkey (dark meat, 93/7 ratio)
• 1 1/4 tsp salt
• 1/4 tsp black pepper

Begin by prepping all the ingredients for the meatballs.

In a large bowl, combine the breadcrumbs with the milk and let them soak for 2 to 3 minutes until moistened.

Add the finely chopped onion, pressed garlic, chopped fresh sage, parsley, Italian seasoning, grated Parmesan, and the egg plus egg yolk.

Using a fork, mix these ingredients until thoroughly combined.

Then add the ground turkey, salt, and black pepper.

Gently mix everything together with a light hand just until it comes together—don’t overmix, as the mixture will be quite sticky.

This makes the meatballs more tender.

Step 2: Shape and Chill the Meatballs

Using a 2-tablespoon scoop, portion out the meatball mixture and place the balls onto a parchment or wax paper-lined large platter.

Place the formed meatballs in the freezer for 20 to 25 minutes.

Chilling them helps them hold their shape during cooking.

Once chilled, lightly wet your palms with water or a little oil, and gently roll each meatball between your palms to make them round.

Step 3: Brown and Cook the Meatballs

• olive oil or avocado oil, for brushing and shallow frying

Preheat a large heavy-bottomed skillet (cast iron or nonstick works well) over medium-high heat and add approximately 4 tablespoons of olive oil or avocado oil.

Brush each meatball lightly with oil before placing them into the hot skillet.

Sear the meatballs, then reduce the heat to medium or medium-low and continue frying, turning to brown on all sides.

Cook for about 10 minutes, until they reach an internal temperature of 165°F.

Transfer cooked meatballs to a clean platter and repeat with any remaining meat.

Step 4: Make the Pumpkin Sage Sauce

• 2 tbsp ghee or unsalted butter
• 1 tbsp olive oil
• 1/2 cup very finely chopped onion
• 6 garlic cloves, pressed
• 2 tsp Italian seasoning
• 1 can (15 oz) organic pumpkin puree plus 1 cup additional pumpkin puree (not pie filling)
• 1 1/2 tsp salt, or more to taste
• 1/4 tsp black pepper
• 1 3/4 cups chicken stock
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 tbsp maple syrup
• 1 tbsp chopped fresh sage

Wipe out the skillet used for frying the meatballs.

Melt the ghee (or butter) and 1 tablespoon of olive oil over medium heat.

Add the finely chopped onion and sauté for 2 to 3 minutes until softened.

Next, stir in the pressed garlic and Italian seasoning; cook briefly until aromatic.

Whisk in the pumpkin puree (both the can and the extra cup), salt, black pepper, and chicken stock, stirring until smooth.

Allow the sauce to very gently simmer for 2 to 3 minutes to let the flavors meld.

Off the heat, whisk in grated Parmesan, heavy cream, maple syrup, and chopped fresh sage.

I personally like to add a splash more chicken stock if I want the sauce a little looser.

Step 5: Combine and Serve

• fried sage leaves, for garnish if desired

Add the cooked turkey meatballs (from Step 3) into the pan of pumpkin sage sauce (from Step 4).

Allow them to sit and warm through in the sauce for a few minutes, letting the flavors soak in.

If desired, garnish with fried sage leaves for a beautiful finish.

Serve the turkey meatballs with the pumpkin sage sauce over your favorite pasta, gnocchi, or mashed potatoes.

For a pop of color and crunch, I like to serve with extra fried sage leaves on top.

Easy Turkey Meatballs in Pumpkin Sage Sauce

Delicious Easy Turkey Meatballs in Pumpkin Sage Sauce recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 37 minutes mins

Total Time 55 minutes mins

Servings 4

Calories 2450 kcal

Ingredients

  

For the turkey meatballs:

• 1 1/2 cups fresh breadcrumbs or panko, slightly heaping
• 3 tbsp milk
• 1/2 cup very finely chopped onion
• 4 garlic cloves, pressed
• 1 tbsp chopped fresh sage
• 1 tbsp chopped parsley
• 1 1/2 tsp Italian seasoning
• 1/2 cup grated Parmesan cheese
• 1 large egg plus 1 egg yolk
• 1 1/2 lb ground turkey (dark meat, 93/7 ratio)
• 1 1/4 tsp salt
• 1/4 tsp black pepper
• olive oil or avocado oil, for brushing and shallow frying

For the pumpkin sage sauce:

• 2 tbsp ghee or unsalted butter
• 1 tbsp olive oil
• 1/2 cup very finely chopped onion
• 6 garlic cloves, pressed
• 2 tsp Italian seasoning
• 1 can (15 oz) organic pumpkin puree plus 1 cup additional pumpkin puree (not pie filling)
• 1 1/2 tsp salt, or more to taste
• 1/4 tsp black pepper
• 1 3/4 cups chicken stock
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 tbsp maple syrup
• 1 tbsp chopped fresh sage
• fried sage leaves, for garnish if desired

Instructions

 

• Begin by prepping all the ingredients for the meatballs. In a large bowl, combine the breadcrumbs with the milk and let them soak for 2 to 3 minutes until moistened. Add the finely chopped onion, pressed garlic, chopped fresh sage, parsley, Italian seasoning, grated Parmesan, and the egg plus egg yolk. Using a fork, mix these ingredients until thoroughly combined. Then add the ground turkey, salt, and black pepper. Gently mix everything together with a light hand just until it comes together—don’t overmix, as the mixture will be quite sticky. This makes the meatballs more tender.
• Using a 2-tablespoon scoop, portion out the meatball mixture and place the balls onto a parchment or wax paper-lined large platter. Place the formed meatballs in the freezer for 20 to 25 minutes. Chilling them helps them hold their shape during cooking. Once chilled, lightly wet your palms with water or a little oil, and gently roll each meatball between your palms to make them round.
• Preheat a large heavy-bottomed skillet (cast iron or nonstick works well) over medium-high heat and add approximately 4 tablespoons of olive oil or avocado oil. Brush each meatball lightly with oil before placing them into the hot skillet. Sear the meatballs, then reduce the heat to medium or medium-low and continue frying, turning to brown on all sides. Cook for about 10 minutes, until they reach an internal temperature of 165°F. Transfer cooked meatballs to a clean platter and repeat with any remaining meat.
• Wipe out the skillet used for frying the meatballs. Melt the ghee (or butter) and 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for 2 to 3 minutes until softened. Next, stir in the pressed garlic and Italian seasoning; cook briefly until aromatic. Whisk in the pumpkin puree (both the can and the extra cup), salt, black pepper, and chicken stock, stirring until smooth. Allow the sauce to very gently simmer for 2 to 3 minutes to let the flavors meld. Off the heat, whisk in grated Parmesan, heavy cream, maple syrup, and chopped fresh sage. I personally like to add a splash more chicken stock if I want the sauce a little looser.
• Add the cooked turkey meatballs (from Step 3) into the pan of pumpkin sage sauce (from Step 4). Allow them to sit and warm through in the sauce for a few minutes, letting the flavors soak in. If desired, garnish with fried sage leaves for a beautiful finish. Serve the turkey meatballs with the pumpkin sage sauce over your favorite pasta, gnocchi, or mashed potatoes. For a pop of color and crunch, I like to serve with extra fried sage leaves on top.