Save to Pinterest Juicy turkey meatballs are simmered in a creamy, aromatic pumpkin sage sauce, capturing the essence of fall. Serve over pasta, mashed potatoes, or polenta for the ultimate comfort meal.
This recipe quickly became a family favorite during the chilly months. The savory meatballs combined with the rich sauce always bring everyone to the table eagerly.
Ingredients
- Ground turkey: 1.5 lbs (680 g) preferably 93% lean
- Panko breadcrumbs: 1/2 cup (30 g)
- Grated Parmesan cheese: 1/4 cup (25 g)
- Large egg: lightly beaten
- Yellow onion: 1/4 cup (35 g) finely chopped plus 1 small finely chopped for sauce
- Garlic: 4 cloves minced
- Fresh sage: 1 tablespoon chopped plus 2 tablespoons chopped for sauce and leaves for garnish
- Dried thyme: 1 teaspoon plus 1 teaspoon for sauce
- Salt: 1/2 teaspoon plus to taste
- Black pepper: 1/4 teaspoon plus to taste
- Olive oil: 1 tablespoon for browning plus 1 tablespoon for sauce
- Pumpkin puree: 1 (15 oz / 425 g) can (not pumpkin pie filling)
- Chicken broth: 1 cup (240 ml)
- Heavy cream: 1/2 cup (120 ml)
- Ground nutmeg: 1/4 teaspoon
- Fresh sage leaves: for serving and garnish
- Grated Parmesan cheese: for serving
- Red pepper flakes: optional garnish
Instructions
- Prepare the Meatballs:
- In a large bowl, gently combine ground turkey, panko breadcrumbs, Parmesan, egg, onion, garlic, sage, thyme, salt, and pepper. Mix until just combined do not overwork.
- Form the Meatballs:
- Shape the mixture into about 24 meatballs (1-inch diameter). Place on a parchment-lined plate or baking sheet.
- Brown the Meatballs:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the meatballs in batches turning to brown all sides about 2 3 minutes per side. Remove and set aside.
- Sauté Aromatics:
- In the same skillet add 1 tablespoon olive oil. Sauté chopped onion over medium heat until soft about 5 minutes. Add garlic cook for 1 minute until fragrant.
- Make the Sauce:
- Stir in pumpkin puree and chicken broth. Bring to a simmer and cook 5 minutes stirring occasionally.
- Add Cream and Seasonings:
- Lower heat add heavy cream Parmesan chopped sage thyme and nutmeg. Season with salt and pepper. Simmer 5 10 minutes stirring until slightly thickened.
- Simmer Meatballs in Sauce:
- Gently add browned meatballs to the sauce submerging them. Cover and simmer on low for 15 20 minutes until meatballs reach 165°F (74°C) internally and sauce thickens.
- Check for Doneness:
- Cut one meatball to ensure its cooked through.
- Serve:
- Spoon meatballs and sauce over pasta mashed potatoes or polenta. Garnish with fresh sage extra Parmesan and red pepper flakes if desired.
Save to Pinterest Gathering around the table to enjoy these meatballs makes each family meal special and cozy.
Required Tools
Large mixing bowl, large skillet with lid, wooden spoon or spatula, baking sheet or plate, measuring cups and spoons, small cookie scoop (optional), instant-read thermometer (recommended)
Allergen Information
Contains Milk (Parmesan cheese heavy cream), Egg, Gluten (panko breadcrumbs unless using gluten-free). Always check labels for hidden allergens if substituting ingredients.
Nutritional Information
Calories 355 Total Fat 20 g Carbohydrates 16 g Protein 27 g per serving
Save to Pinterest This comforting dish combines fall flavors perfectly and is sure to become a staple in your kitchen.