Description
Tender turkey meatballs simmered in a creamy, flavorful pumpkin sage sauce. A perfect fall comfort food served over pasta, mashed potatoes, or polenta.
Ingredients
- 1.5 lbs ground turkey (preferably 93% lean)
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for browning)
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh sage
- 1 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Fresh sage leaves
- Grated Parmesan cheese
- Red pepper flakes
Instructions
1. In a large bowl, gently combine the ground turkey, panko breadcrumbs, Parmesan cheese, egg, chopped onion, minced garlic, chopped sage, dried thyme, salt, and pepper. Don’t overmix.
2. Form the mixture into 1.5-inch meatballs. Wet hands slightly to prevent sticking. Place on a parchment-lined baking sheet.
3. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 2–3 minutes per side. Remove from skillet and set aside.
4. In the same skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5–7 minutes. Add minced garlic and cook for another minute, until fragrant.
5. Stir in the pumpkin puree, chicken broth, heavy cream, Parmesan cheese, chopped sage, dried thyme, and nutmeg. Whisk until smooth.
6. Bring the sauce to a simmer, then reduce heat to low and simmer for 10–15 minutes, stirring occasionally.
7. Season the sauce with salt and pepper to taste.
8. Gently add the browned meatballs to the pumpkin sage sauce.
9. Cover the skillet and let the meatballs simmer in the sauce for 15–20 minutes, or until cooked through (internal temperature of 165°F/74°C) and the sauce has thickened. Stir occasionally.
10. Serve over pasta, mashed potatoes, or polenta. Garnish with fresh sage leaves, grated Parmesan cheese, and/or red pepper flakes.
Notes
Don’t overmix the meatball mixture, or they will be tough.
Browning the meatballs adds a lot of flavor.
Use 93% lean ground turkey for best results.
The meatballs can be made ahead of time and stored in the refrigerator for up to 24 hours before cooking. The sauce can also be made ahead of time and reheated when ready to serve.
Cooked meatballs can be frozen for up to 3 months. Let them cool completely before transferring them to a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating. The sauce can also be frozen, but the texture may change slightly upon thawing.
For a richer flavor, add 1/2 cup of dry white wine to the sauce after sautéing the onions and garlic. Let it simmer for a few minutes to reduce before adding the pumpkin puree.
Substitute the heavy cream with coconut cream or cashew cream for a dairy-free version. You can also omit the Parmesan cheese or use a dairy-free Parmesan alternative.
Grated zucchini, carrots, or spinach can be added to the meatball mixture for extra nutrients and moisture.
Add a pinch of red pepper flakes or a dash of hot sauce to the meatball mixture or the sauce for a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 portion