Save Juicy turkey meatballs simmered in a creamy, aromatic pumpkin sage sauce—an easy, comforting dish perfect for fall or any cozy evening.
I first served this to my family on a chilly autumn evening and it quickly became a favorite comfort food.
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Ingredients
- 500 g (1 lb) ground turkey: For the meatballs
- 1 large egg: Binder for meatballs
- 60 g (½ cup) breadcrumbs: Gluten-free if desired
- 30 g (¼ cup) grated Parmesan cheese: Adds flavor
- 2 cloves garlic, minced: For savory taste
- 2 tbsp fresh parsley, chopped (or 1 tbsp dried): Herbs for freshness
- ½ tsp salt: Seasoning
- ¼ tsp black pepper: Seasoning
- 2 tbsp milk: Moisture for meatballs
- 1 tbsp olive oil: For sauce
- 1 small onion, finely chopped: Flavor base for sauce
- 2 cloves garlic, minced: Additional flavor
- 400 g (1¾ cups) pumpkin purée (canned or homemade): Sauce base
- 250 ml (1 cup) chicken or vegetable broth: Adds depth to sauce
- 120 ml (½ cup) heavy cream: Creamy texture
- 1½ tsp fresh sage, finely chopped (or ½ tsp dried): Aromatic herb
- ¼ tsp ground nutmeg: Warm spice
- Salt and black pepper, to taste: Seasoning
- 20 g (2 tbsp) grated Parmesan cheese: Finishing flavor
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Instructions
- Step 1:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Step 2:
- In a large bowl, combine ground turkey, egg, breadcrumbs, Parmesan, garlic, parsley, salt, pepper, and milk. Mix until just combined do not overwork.
- Step 3:
- Shape mixture into 16 18 small meatballs and place on the prepared baking sheet.
- Step 4:
- Bake for 15 18 minutes or until meatballs are golden and cooked through.
- Step 5:
- While the meatballs bake heat olive oil in a large skillet over medium heat. Add onion and sauté 3 4 minutes until soft. Stir in garlic and cook 30 seconds more.
- Step 6:
- Add pumpkin purée chicken broth cream sage nutmeg salt and pepper. Stir well and bring to a gentle simmer. Cook 5 7 minutes stirring occasionally until slightly thickened.
- Step 7:
- Stir in Parmesan cheese. Taste and adjust seasoning as needed.
- Step 8:
- Add baked meatballs to the sauce and simmer together for 2 3 minutes to heat through and blend flavors.
- Step 9:
- Serve hot garnished with extra sage or Parmesan if desired.
Save My family always looks forward to this meal on crisp fall nights, gathering around the table to share servings and stories.
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Notes
Serve over mashed potatoes pasta or rice for a heartier meal. Substitute ground chicken for turkey if preferred. For a dairy-free version use coconut cream and omit Parmesan.
Required Tools
Mixing bowls Baking sheet Parchment paper Large skillet Wooden spoon or spatula
Nutritional Information
Calories 385 Total Fat 22 g Carbohydrates 16 g Protein 30 g per serving.
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This recipe combines comforting flavors with easy preparation for a perfect weeknight dinner.
Recipe FAQs
- → Can I substitute ground chicken for turkey?
Yes, ground chicken can be used interchangeably with turkey for a similar texture and flavor.
- → How do I make this dish gluten-free?
Use gluten-free breadcrumbs in the meatballs to keep the dish free of gluten.
- → What can I use instead of heavy cream in the sauce?
Coconut cream is a great dairy-free alternative that maintains the creaminess of the sauce.
- → How should I store leftovers?
Keep leftovers refrigerated in an airtight container for up to 3 days. Reheat gently on the stove or microwave.
- → What sides pair well with this dish?
Serve over mashed potatoes, pasta, or steamed rice for a satisfying and hearty meal.
