Autumn Delight: Pumpkin Sage Turkey Meatballs Recipe
These Autumn Delight Pumpkin Sage Turkey Meatballs combine lean ground turkey with seasonal pumpkin purée and fragrant sage, creating a flavorful and moist meatball perfect for cozy fall meals. They are browned on the stovetop and finished cooking in a savory, creamy sauce infused with maple syrup for a subtle sweetness, making this dish a comforting and elegant autumn supper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 1 lb ground turkey
- ½ cup pumpkin purée (canned or fresh)
- ¼ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- ⅓ cup panko breadcrumbs
Pumpkin Sage Mixture
- 2 tbsp fresh sage, finely chopped
- 1 clove garlic, minced
- ½ tsp ground nutmeg
Sauce
- 1 cup low-sodium chicken broth
- ¼ cup heavy cream (or coconut cream for dairy-free)
- 1 tbsp maple syrup
Seasonings & Garnish
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil (for browning)
- Extra sage leaves, for garnish
Instructions
- Preparing the Meatball Mixture: In a large bowl, combine the ground turkey, pumpkin purée, grated Parmesan cheese, lightly beaten egg, panko breadcrumbs, finely chopped fresh sage, minced garlic, and ground nutmeg. Season the mixture with salt and freshly ground black pepper to taste. Gently fold everything together until thoroughly combined, being careful not to overmix to keep the meatballs tender.
- Shaping & Browning: Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs carefully and brown them on all sides, turning gently to create a nice crust. Once browned, remove the meatballs from the pan and set them aside.
- Making the Sauce: In the same pan, pour in 1 cup of low-sodium chicken broth, scraping the browned bits from the bottom with a wooden spoon to incorporate all the flavorful residue. Stir in the ¼ cup of heavy cream (or coconut cream for dairy-free option) and 1 tablespoon maple syrup, mixing well to create a creamy, slightly sweet sauce.
- Finishing & Serving: Return the browned meatballs to the pan with the sauce and reduce the heat to low. Cover and let the meatballs simmer gently until cooked through, about 10-12 minutes. Remove the pan from heat and let the meatballs rest for 3 to 5 minutes to redistribute the juices and maintain moisture. Garnish with extra fresh sage leaves before serving for an aromatic touch and added color.
Notes
- You can substitute Parmesan cheese with a dairy-free alternative to make the dish vegan-friendly, though it will no longer include turkey.
- Using canned pumpkin purée is convenient, but fresh roasted pumpkin purée enhances the dish’s flavor for the best seasonal taste.
- Maple syrup adds subtle sweetness to balance the savory flavors, but you can adjust the quantity or omit it based on preference.
- For a gluten-free version, replace panko breadcrumbs with gluten-free breadcrumbs or ground oats.
- Meatballs can be served over pasta, rice, or with roasted vegetables for a complete meal.
Keywords: pumpkin turkey meatballs, autumn recipes, sage meatballs, cozy fall dinner, easy meatballs, pumpkin sage sauce, healthy turkey recipes
