Description
These Turkey Meatballs in Pumpkin Sage Sauce offer a deliciously comforting and flavorful meal perfect for fall. Tender turkey meatballs are gently browned and simmered in a creamy, savory pumpkin sauce enhanced with sage, garlic, and a hint of maple syrup. This hearty yet light dish balances the earthiness of pumpkin with aromatic herbs, making it a cozy and satisfying dinner option that serves four.
Ingredients
Scale
Meatballs
- 1 1/2 cups (slightly heaping) fresh breadcrumbs (or panko breadcrumbs)
- 3 tablespoons milk
- 1/2 cup finely minced onion
- 4 garlic cloves, pressed through garlic press
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped parsley
- 1 1/2 teaspoons Italian seasoning
- 1/2 cup grated parmesan
- 1 large whole egg plus 1 yolk
- 1 1/2 pounds ground turkey (dark meat, 93/7 ratio lean to fat)
- 1 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil or avocado oil, for brushing over top and lightly frying
Pumpkin Sage Sauce
- 2 tablespoons ghee or unsalted butter
- 1 tablespoon olive oil
- 1/2 cup finely minced onion
- 6 cloves garlic, pressed through garlic press
- 2 teaspoons Italian seasoning
- 1 (15 ounce) can plus 1 cup organic pumpkin puree (not pumpkin pie filling)
- 1 1/2 teaspoon salt (or to your taste)
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken stock
- 1/2 cup grated parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons maple syrup
- 1 tablespoon chopped fresh sage
- Fried sage leaves, optional garnish
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Prepare the Breadcrumb Mixture: In a large bowl, soak the breadcrumbs in milk for 2 to 3 minutes to moisten them thoroughly. Then add the finely minced onion, pressed garlic cloves, chopped fresh sage, chopped parsley, Italian seasoning, and grated parmesan cheese. Mix well to combine all ingredients uniformly, forming the flavorful base for the meatballs.
- Add Turkey and Seasonings: Gently fold in the ground turkey along with 1 1/4 teaspoon salt and 1/4 teaspoon black pepper. Use a delicate hand to mix until just combined, ensuring the meat mixture remains tender and not overworked, which helps keep the meatballs juicy.
- Shape and Chill Meatballs: Form the mixture into evenly sized meatballs, then place them in the refrigerator to chill for 20 to 25 minutes. This chilling step helps the meatballs hold their shape during cooking.
- Brown the Meatballs: Heat a skillet over medium heat and brush it with olive oil or avocado oil. Fry the meatballs until they are browned on all sides and cooked through completely. Browning adds a delicious crust and depth of flavor to the meatballs.
- Prepare the Pumpkin Sage Sauce: Using the same skillet, add ghee or unsalted butter and olive oil. Sauté the minced onion and pressed garlic until translucent and aromatic. Stir in the Italian seasoning, pumpkin puree, chicken stock, salt, and black pepper. Bring to a simmer, then add grated parmesan cheese, heavy cream, and maple syrup, stirring well to create a creamy, slightly sweet sauce infused with sage.
- Simmer Meatballs in Sauce: Add the cooked meatballs back into the skillet with the pumpkin sage sauce. Allow everything to simmer together briefly so the meatballs absorb the flavors of the sauce. Stir in chopped fresh sage and sprinkle with fresh parsley before serving. Optionally garnish with fried sage leaves for extra aroma and presentation.
Notes
- Using ground turkey dark meat with a 93/7 lean-to-fat ratio helps keep the meatballs moist and flavorful.
- Do not overmix the meat mixture to ensure tender meatballs.
- Organic pumpkin puree is preferred over pumpkin pie filling, which contains additional spices and sugars.
- Chilling the meatballs before cooking helps maintain their shape and improves texture.
- Maple syrup adds a subtle sweetness to balance the earthy pumpkin and savory herbs.
- Fried sage leaves are optional but add a lovely crispy garnish and aroma.
