Description
Turkey Meatballs in Pumpkin Sage Sauce
Ingredients:
Turkey Meatballs:
1 ½ cups fresh breadcrumbs (or panko)
3 tbsp milk
½ cup finely minced onion
4 garlic cloves, pressed
1 tbsp chopped fresh sage
1 tbsp chopped parsley
1 ½ tsp Italian seasoning
½ cup grated Parmesan cheese
1 large egg + 1 yolk
1 ½ lbs ground turkey (93/7 lean-to-fat ratio)
1 ¼ tsp salt
¼ tsp black pepper
Olive oil or avocado oil for frying
Pumpkin Sage Sauce:
2 tbsp ghee or unsalted butter
1 tbsp olive oil
½ cup finely minced onion
6 garlic cloves, pressed
2 tsp Italian seasoning
1 (15 oz) can + 1 cup organic pumpkin puree
1 ½ tsp salt
¼ tsp black pepper
1 ¾ cups chicken stock
½ cup grated Parmesan cheese
¼ cup heavy cream
2 tbsp maple syrup
1 tbsp chopped fresh sage
Optional: Fried sage leaves for garnish
Directions:
Prepare Meatballs: Soak breadcrumbs in milk for 2-3 minutes. Add onion, garlic, sage, parsley, Italian seasoning, Parmesan, egg, and yolk. Mix well. Add turkey, salt, and pepper; gently combine until sticky and moist. Form 2-tbsp-sized meatballs and chill for 20-25 minutes.
Cook Meatballs: Heat 4 tbsp oil in a skillet over medium-high heat. Brown meatballs, then cook on medium heat until fully cooked (165°F internal temperature). Set aside.
Make Sauce: In the same skillet, heat ghee and oil. Sauté onion for 2-3 minutes. Add garlic and Italian seasoning; stir until aromatic. Whisk in pumpkin puree, salt, pepper, and chicken stock. Simmer for 2-3 minutes.
Finish Sauce: Turn off heat and whisk in Parmesan, cream, maple syrup, and chopped sage.
Combine and Serve: Add meatballs to the sauce and let warm for a few minutes. Garnish with fried sage leaves if desired. Serve over gnocchi, pasta, or mashed potatoes.
Prep Time: 1 hour
Kcal: 450 per serving
Step-by-Step Guide
1. Soak the Binders: In a large bowl, combine the fresh breadcrumbs and milk. Let sit for 2-3 minutes to create a panade, which ensures tender meatballs.
2. Build the Meatball Base: To the soaked breadcrumbs, add the minced onion, pressed garlic, fresh herbs, Italian seasoning, Parmesan, egg, and yolk. Mix thoroughly until a cohesive paste forms.
3. Combine with Turkey: Add the ground turkey, salt, and pepper. Using your hands, gently mix just until the ingredients are evenly distributed. Overmixing will result in tough meatballs.
4. Form and Chill: Using a 2-tbsp measure or cookie scoop, portion the mixture. Roll into balls and place on a plate. Refrigerate for 20-25 minutes; this helps them hold their shape during cooking.
5. Brown and Cook: Heat oil in a large skillet over medium-high heat. Brown meatballs on all sides, then reduce heat to medium and cook through, turning occasionally, until internal temperature reaches 165°F. Remove and set aside.
6. Create the Sauce Base: In the same skillet, melt ghee with olive oil. Sauté onion until soft. Add garlic and Italian seasoning, cooking for 30 seconds until fragrant.
7. Simmer the Sauce: Whisk in pumpkin puree, salt, pepper, and chicken stock. Bring to a gentle simmer for 2-3 minutes, allowing flavors to meld.
8. Finish the Sauce: Remove skillet from heat. Whisk in Parmesan, heavy cream, maple syrup, and chopped fresh sage until smooth and creamy.
9. Combine and Serve: Return meatballs to the skillet, gently turning to coat in the sauce. Warm for 2-3 minutes before serving.
Serving Suggestions
These meatballs and sauce are incredibly versatile. For a classic comfort meal, serve over soft potato gnocchi, pappardelle pasta, or creamy mashed potatoes. To keep it lower-carb, try them with zucchini noodles, cauliflower mash, or a simple bed of sautéed spinach. Garnish with extra Parmesan, fried sage leaves for a crispy texture, and a crack of black pepper.
How-to Summary
Create tender turkey meatballs by mixing a breadcrumb panade with herbs, Parmesan, and ground turkey. Chill, then brown and cook through. In the same pan, build a savory-sweet pumpkin sauce with sautéed aromatics, stock, puree, cream, and maple syrup. Combine meatballs with the finished sauce and serve over your chosen base.
Frequently Asked Questions
Can I bake the meatballs instead of pan-frying? Yes. Arrange chilled meatballs on a parchment-lined baking sheet, drizzle with oil, and bake at 400°F for 15-20 minutes until cooked through.
What can I use instead of heavy cream? Full-fat coconut milk is an excellent dairy-free alternative that maintains richness. For a lighter option, half-and-half will work, though the sauce will be slightly thinner.
Can I make this dish ahead of time? Absolutely. Prepare meatballs and sauce separately. Store in the fridge for up to 2 days. Reheat gently in a skillet, adding a splash of stock if the sauce has thickened too much.
Is there a substitute for fresh sage? While fresh is best for flavor, you can use 1 teaspoon of dried rubbed sage in the meatballs and 1 teaspoon in the sauce. The flavor will be more muted.
My sauce seems too thick. How can I thin it? Simply whisk in additional chicken stock, 2 tablespoons at a time, until your desired consistency is reached.
Common Mistakes to Avoid
Avoid overmixing the turkey meatball mixture, as this develops the protein strands and leads to a dense, rubbery texture. Do not skip the chilling step; it prevents the meatballs from falling apart in the pan. When making the sauce, ensure you remove the skillet from the heat before adding the Parmesan and cream to prevent the dairy from curdling or separating. Finally, use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
Conclusion
This recipe for Turkey Meatballs in Pumpkin Sage Sauce transforms simple ingredients into an elegant, flavorful autumn dish. The tender, herb-infused meatballs pair perfectly with the creamy, savory-sweet sauce, creating a meal that feels both comforting and sophisticated. By following the detailed steps and tips, you can master this recipe and enjoy a restaurant-quality dinner that is sure to become a seasonal favorite.