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–+ servings
Turkey Meatballs in Pumpkin-Sage Sauce

Tender Turkey Meatballs in Pumpkin-Sage Sauce for Cozy Nights

A comforting dish featuring tender turkey meatballs in a creamy pumpkin-sage sauce, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Turkey Lean protein option
  • 1 cup Fresh Breadcrumbs Panko works as substitute
  • 1/4 cup Milk Any variety of milk
  • 1 medium Onion Or use shallots
  • 2 cloves Garlic Fresh minced or powder
  • 1 tbsp Fresh Sage Dried sage can substitute
  • 1 tbsp Italian Seasoning Can be homemade
  • 1/2 cup Parmesan Cheese Pecorino Romano as substitute
  • 1 large Eggs Regular or flax egg works
For the Sauce
  • 1 cup Canned Pumpkin Puree Or roasted fresh pumpkin
  • 1/2 cup Heavy Cream Substitute with half-and-half

Equipment

  • Large mixing bowl
  • baking sheet
  • Large skillet
  • Saucepan

Method
 

Cooking Steps
  1. Soak fresh breadcrumbs in a splash of milk for about 5 minutes. Then add ground turkey, minced onion, minced garlic, chopped sage, Italian seasoning, Parmesan, and eggs. Mix gently until combined.
  2. Dampen hands and scoop portions to form meatballs about 1 inch in diameter. Arrange on a baking sheet for even cooking.
  3. Heat a skillet over medium heat with olive oil. Cook meatballs for 8-10 minutes until golden brown.
  4. In a saucepan, combine pumpkin puree, heavy cream, minced garlic, sage, and additional Parmesan. Heat for about 5 minutes.
  5. Gently add the cooked meatballs to the sauce and let simmer for 5 minutes.
  6. Serve warm, garnished with extra sage or Parmesan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 18gProtein: 30gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 120IUVitamin C: 10mgCalcium: 15mgIron: 10mg

Notes

Mix gently to avoid dense meatballs. Cook in batches for even browning. Store leftovers separately in airtight containers.

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