Welcome to Fall Flavors!
Hi there! I don’t know about you, but as soon as the leaves start to change colors, I crave warm, comforting meals that make me feel all cozy inside. That’s why I’m super excited to share with you this delightful Turkey Meatballs in Pumpkin Sage Sauce recipe. It’s packed with flavor, and trust me, it’s the perfect dinner for those chilly fall evenings.
Nutritional Benefits
Let’s talk a little about why this dish is not only delicious but also nutritious! Using ground turkey is a fantastic choice since it’s leaner than beef, meaning it’s lower in fat but still packed with protein. Plus, pumpkin is a nutritional powerhouse: it’s high in fiber, vitamin A, and antioxidants. Adding fresh sage gives it that lovely aromatic flavor while also providing health benefits like anti-inflammatory properties. So, you can feel good about whipping up this cozy dish!
Fun Variations to Try
- Whole30 or Keto: Swap out the breadcrumbs for almond flour or finely crushed pork rinds to keep it low-carb!
- Dairy-Free Delight: You can skip the heavy cream and use coconut milk instead for a dairy-free option while still keeping it creamy and delicious.
- Add Some Veggies: Chopped spinach or grated zucchini can be added to the meatball mixture for extra nutrition without sacrificing flavor.
Your Turkey Meatballs in Pumpkin Sage Sauce Recipe
Ingredients
- 1 pound ground turkey
- 1/4 cup fresh sage leaves, finely chopped
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/2 onion, finely chopped
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Pinch of nutmeg (optional for seasoning)
- Fresh thyme (for optional garnish)
Serves 4–6 people
Standard portions → 4 servings
Slightly smaller portions → up to 6 servings
Instructions
- Prepare the Meatballs: In a large bowl, mix together ground turkey, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped onion, and finely chopped sage leaves. Season with salt, pepper, and a pinch of nutmeg if you like. Make sure everything’s well-combined, but don’t overmix—I really feel that keeping it tender is key here!
- Shape the Meatballs: Now, form the mixture into small, golf ball-sized meatballs. You should get about 16-20 meatballs, depending on how big you make them.
- Sear the Meatballs: Heat the olive oil in a large skillet over medium-high heat. Add the meatballs carefully, leaving enough space between each one so they can brown nicely. Sear them for about 3-4 minutes on each side until they’re golden brown and fully cooked through. Once done, transfer them to a plate and set aside.
- Make the Pumpkin Sage Sauce: In the same skillet, reduce the heat to medium. You might want to add a little more olive oil if the pan is looking dry. Toss in any remaining chopped sage leaves and sauté for about 30 seconds until they’re fragrant. Then, stir in the pumpkin puree, chicken broth, and heavy cream. Mix it all together until the sauce is nice and smooth, and then bring it to a gentle simmer.
- Combine Meatballs and Sauce: Add the seared meatballs back into the skillet, making sure they’re well-coated with that luscious pumpkin sage sauce. Let them simmer in the sauce for an extra 5-7 minutes so all those fabulous flavors meld together beautifully.
- Serve: Taste the sauce and adjust the seasoning if necessary. Serve the meatballs hot, garnished with fresh sage leaves and maybe a sprinkle of thyme if you have it on hand. This is perfect over creamy mashed potatoes or even with some crusty bread to soak up that delicious sauce!
Practical Tips
- If you want perfectly shaped meatballs, a cookie scoop works wonders!
- To keep your meatballs juicy, don’t press them too tightly when shaping.
- If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
Equipment Needed
Here’s a quick list of the tools you’ll need to whip up this cozy meal:
- A large mixing bowl
- A large skillet for searing and making the sauce
- A spoon or spatula for mixing
- A cookie scoop or your hands for shaping meatballs
- A cutting board and knife for prepping ingredients
Frequently Asked Questions
- Can I make the meatballs ahead of time? Absolutely! You can prepare them earlier in the day and pop them into the refrigerator until you’re ready to cook them.
- Is there a substitute for pumpkin puree? Yes! You can use sweet potato puree or even butternut squash puree as a tasty alternative.
- How can I store leftovers? Place them in an airtight container in the fridge for up to three days or freeze them for up to three months.
- Can I bake the meatballs instead of frying them? Definitely! Just place them on a baking sheet and bake at 400°F (200°C) for about 20-25 minutes.
- Can I use ground chicken instead of turkey? Yes, ground chicken is a great substitute if that’s what you have on hand!
Join the Cozy Cooking Community!
Now that you know how to make these incredible Turkey Meatballs in Pumpkin Sage Sauce, I hope you’ll give it a try! It’s such a delightful dish to share with family or friends. I’d love to see how yours turn out, so feel free to share your pictures and tag me on Pinterest! Happy cooking!
