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–+ servings
Meatballs Pumpkin Sage Sauce

Savory Meatballs in Creamy Pumpkin Sage Sauce Delight

Delight in these turkey meatballs simmered in a creamy pumpkin sage sauce for a cozy comfort food experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Turkey Substitution: Ground chicken or lean ground beef works beautifully too.
  • 1 cup Panko Breadcrumbs Substitution: Regular breadcrumbs will yield a denser texture.
  • 1/2 cup Parmesan Cheese Substitution: Nutritional yeast for a dairy-free option.
  • 1 large Egg Substitution: A flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) for a vegan option.
  • 1 medium Yellow Onion Substitution: Shallots or leeks can offer a lovely twist.
  • 2 cloves Garlic Tip: Fresh garlic delivers the best taste.
  • 2 tbsp Fresh Sage Substitution: Dried sage (use half the amount) or other herbs like thyme for variation.
  • 1 tsp Dried Thyme Substitution: Oregano or Italian seasoning can be adjusted as substitutes.
  • 1 tsp Salt
  • 1/2 tsp Pepper
For the Pumpkin Sage Sauce
  • 2 tbsp Olive Oil Substitution: Avocado oil works well for a higher smoke point.
  • 1 cup Pumpkin Puree Ensure you use plain pumpkin puree, not pumpkin pie filling.
  • 1 cup Chicken Broth Substitution: Vegetable broth for a vegetarian twist.
  • 1/2 cup Heavy Cream Substitution: Coconut cream or cashew cream for a dairy-free version.
  • 1/4 tsp Nutmeg Optional: A dash of cinnamon can also add a different depth of flavor.
For Garnish
  • a few Fresh Sage Leaves Adds freshness and visual appeal.
  • 1/4 cup Grated Parmesan Cheese A finishing touch of flavor.
  • 1/4 tsp Red Pepper Flakes For a little bit of heat, if desired.

Equipment

  • Mixing Bowl
  • Skillet
  • Baking Sheet
  • whisk

Method
 

Step‑by‑Step Instructions for Turkey Meatballs with Pumpkin Sage Sauce
  1. In a large mixing bowl, combine ground turkey, panko breadcrumbs, grated Parmesan, egg, chopped onion, minced garlic, fresh sage, dried thyme, salt, and pepper. Gently mix until just combined.
  2. Shape the mixture into 1.5-inch meatballs and place them on a parchment-lined baking sheet.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat, then brown each meatball on all sides for about 2-3 minutes.
  4. In the same skillet, add another tablespoon of olive oil if needed, and sauté the diced onion for about 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds.
  5. Stir in pumpkin puree, chicken broth, heavy cream, and remaining grated Parmesan until smooth.
  6. Bring the sauce to a gentle simmer and let it thicken for about 10-15 minutes.
  7. Adjust the seasoning with salt and pepper as needed.
  8. Add the browned meatballs back into the skillet and let them simmer gently for 15-20 minutes until cooked through.
  9. Serve over pasta, mashed potatoes, or creamy polenta, garnished with fresh sage, Parmesan, and red pepper flakes.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 30gProtein: 28gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 140IUVitamin C: 15mgCalcium: 20mgIron: 15mg

Notes

Mix gently to avoid tough meatballs, brown for enhanced flavor, and consider adding a splash of dry white wine for richness.

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