Description
Delicious turkey meatballs simmered in a rich and creamy pumpkin sage sauce, perfect for a comforting fall-inspired meal. The combination of tender meatballs and the smooth, flavorful sauce makes this dish an ideal choice for a cozy dinner served alongside pasta, rice, or crusty bread.
Ingredients
Scale
For the Meatballs:
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (for frying)
For the Pumpkin Sage Sauce:
- 1 cup canned pumpkin puree
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh sage, chopped
- 1/2 tsp nutmeg
- Salt and black pepper to taste
Instructions
- Prepare Meatball Mixture: In a large mixing bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, and black pepper. Mix until well combined.
- Form Meatballs: Shape the mixture into small meatballs, about 1-inch in diameter, ensuring they hold together tightly.
- Cook Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches to avoid overcrowding. Cook each batch until browned on all sides and fully cooked through, about 5-7 minutes per batch. Remove cooked meatballs and set aside on a plate.
- Sauté Onions: In the same skillet, add butter and let it melt. Add the finely chopped onion and sauté until soft and translucent, about 3-4 minutes.
- Add Garlic: Add minced garlic to the skillet and sauté for an additional minute until fragrant, taking care not to burn it.
- Prepare Sauce: Stir in pumpkin puree, chicken broth, and heavy cream. Mix until smooth and bring the mixture to a gentle simmer over medium heat.
- Season Sauce: Add chopped fresh sage, nutmeg, and season with salt and black pepper to taste. Stir well to combine all flavors.
- Simmer Meatballs in Sauce: Return the cooked meatballs to the skillet, ensuring they are submerged in the pumpkin sage sauce. Cover the skillet and let everything simmer gently for 10-15 minutes until the sauce thickens slightly and the flavors meld together.
- Serve: Serve the turkey meatballs hot, generously drizzled with the pumpkin sage sauce. This dish pairs beautifully with pasta, rice, or crusty bread for a complete meal.
Notes
- To make the meatballs more tender, avoid overmixing the turkey mixture.
- Fresh sage gives the best flavor, but dried sage can be substituted in a pinch (use about 1 teaspoon if dried).
- If you prefer a thicker sauce, simmer it a few minutes longer before adding meatballs.
- Make sure meatballs are cooked through completely; turkey should reach an internal temperature of 165°F (74°C).
- Leftover meatballs and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
