Turkey Meatballs in Pumpkin Sage Sauce
Cozy and flavorful! These turkey meatballs in a creamy pumpkin sage sauce make the perfect wholesome meal for any night.
Equipment
- Mixing Bowl
- Baking sheet or skillet
- Large skillet or saucepan
- Measuring cups and spoons
- Wooden spoon or spatula
- Serving dish or plate
Ingredients
- 1 pound ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 can (15 oz) pumpkin puree
- 1 cup chicken broth
- 1 teaspoon ground sage
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan, chopped parsley, egg, minced garlic, salt, pepper, and dried oregano. Mix gently until just combined.
- Shape the mixture into small, even-sized meatballs, about 1 to 1.5 inches in diameter.
- Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides for about 5-7 minutes total, turning carefully. They do not need to be fully cooked through at this point.
- In the same skillet or a separate saucepan, combine pumpkin puree, chicken broth, ground sage, cinnamon, and nutmeg. Stir over medium heat until smooth and simmering.
- Add the browned meatballs back into the skillet with the pumpkin sauce. Reduce heat to low, cover, and simmer gently for 15-20 minutes until meatballs are fully cooked and sauce thickens slightly.
- Serve over pasta, rice, or with roasted vegetables and enjoy your Turkey Meatballs in Pumpkin Sage Sauce.
Notes
- Use canned pumpkin puree year-round to enjoy this dish beyond fall.
- Substitute fresh sage for ground sage by using 1 tablespoon fresh chopped sage for 1 teaspoon ground.
- Store cooked meatballs and sauce in the refrigerator for up to 3 days or freeze for up to 3 months.
- For gluten-free option, replace breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Avoid overmixing meatball mixture to keep them tender and juicy.