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Turkey Meatballs in Pumpkin Sage Sauce Recipe

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4.4 from 15 reviews

This comforting dish features tender turkey meatballs simmered in a rich and creamy pumpkin sage sauce, offering a deliciously savory twist perfect for cozy dinners. The combination of fresh herbs, Parmesan, and a hint of maple syrup balances the earthy pumpkin flavor with subtle sweetness, creating a hearty and flavorful meal.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Turkey 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 cheese
  • 1 large whole egg plus 1 yolk
  • 1 1/2 pounds ground turkey (dark meat, 93/7 lean to fat ratio)
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil or avocado oil, for brushing and lightly frying

Pumpkin Sage Sauce

  • 2 tablespoons ghee or unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup finely minced onion
  • 6 garlic cloves, 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 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

Instructions

  1. Prep Ingredients: Begin by gathering and prepping all of your turkey meatball ingredients according to the list, organizing them for efficient use during cooking.
  2. Soak Breadcrumbs: In a large bowl, add the breadcrumbs and pour over the milk, letting them soak for 2 to 3 minutes to soften.
  3. Mix Meatball Base: Add minced onion, garlic, sage, parsley, Italian seasoning, Parmesan cheese, and eggs to the soaked breadcrumbs. Use a fork to thoroughly combine ingredients.
  4. Add Turkey and Seasonings: Gently fold in ground turkey along with salt and pepper, mixing lightly just until combined; the mixture should be sticky and moist.
  5. Portion Meatballs: Using a 2 tablespoon scoop, portion the mixture onto a parchment or wax paper-lined platter. Freeze the formed meatballs for 20 to 25 minutes to firm up.
  6. Shape Meatballs: After chilling, lightly wet your palms with water or oil and quickly roll each portion into smooth, round meatballs.
  7. Prepare to Fry: Brush each meatball lightly with olive oil. Heat a large heavy-bottom skillet over medium-high heat and add about 4 tablespoons of oil.
  8. Cook Meatballs: Add meatballs in batches to the hot oil, searing them to brown on one side. Reduce heat to medium or medium-low and continue cooking, turning to brown all sides and cook through to an internal temperature of 165°F (about 10 minutes). Set cooked meatballs aside on a clean platter.
  9. Prep Sauce Ingredients: While meatballs cook, ready all pumpkin sage sauce ingredients for use.
  10. Saute Aromatics: Wipe out the skillet and add ghee and olive oil; once melted and hot, add minced onion and sauté 2 to 3 minutes until softened.
  11. Add Garlic and Italian Seasoning: Stir in garlic and Italian seasoning; once fragrant, whisk in pumpkin puree, salt, pepper, and chicken stock until smooth.
  12. Simmer Sauce: Let the sauce gently simmer for 2 to 3 minutes to marry flavors, then remove from heat.
  13. Finish Sauce: Off heat, whisk in grated Parmesan, heavy cream, maple syrup, and fresh chopped sage until fully combined and creamy.
  14. Combine Meatballs and Sauce: Add cooked meatballs into the sauce to warm through for a few minutes.
  15. Serve: Garnish with fried sage leaves if desired and serve the turkey meatballs in pumpkin sage sauce over your choice of gnocchi, linguini, penne, bow tie pasta, or creamy mashed potatoes.

Notes

  • Freezing the meatballs before cooking helps them hold their shape and makes rolling easier.
  • Use dark meat ground turkey (93/7) for juicier meatballs.
  • Do not use pumpkin pie filling as it contains sugars and spices not suitable for this savory sauce.
  • Fried sage leaves add a lovely crispy garnish and extra sage flavor.
  • Check internal temperature of meatballs to ensure they reach 165°F for food safety.
  • This sauce pairs well with a variety of pastas and mashed potatoes for a comforting meal.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American

Find it online: https://avascooking.com/turkey-meatballs-in-pumpkin-sage-sauce-recipe/