These Pumpkin Sage Meatballs are the perfect way to welcome the cooler evenings, simmering in a velvety, savory pumpkin sauce that’s brimming with cozy herbs. It’s a simple, yet incredibly flavorful dish that feels both special and comforting.
My dad, James, adored the shift into autumn and its call for honest, hearty meals. This dish is pure him: the earthy smell of sage filling the kitchen, the warmth from the oven. He would have called it the perfect bowl of fall comfort food to warm you right down to your toes.
Why This Recipe Feels Like a Hug in a Bowl
- Flavor Profile: Savory, earthy, and warm, with pronounced notes of sage and a subtly sweet, creamy pumpkin finish.
- Texture: The meatballs are tender and juicy, while the sauce is silky and smooth.
- Ease of Cooking: This one-pan friendly meal is straightforward and perfect for a weeknight dinner, coming together in well under an hour.
- Versatility: Delicious served over pasta, rice, or even creamy polenta, making it easily adaptable.
- Perfect for Fall: This dish fully embraces autumn flavors and is the ultimate cozy meal for a chilly evening.
What You’ll Need From Your Kitchen
For the Meatballs:
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for searing)
For the Pumpkin Sauce:
- 1 cup pumpkin purée (unsweetened)
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 2 tablespoons butter
- 1 garlic clove, minced
- 1 teaspoon fresh sage, chopped
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh herbs for garnish (sage, thyme)
The Tools That Make This Recipe a Breeze
My Trusted Skillet
A good, heavy skillet is my trusted friend for this recipe because it sears the meatballs beautifully and can go straight into the oven.
A Good Mixing Bowl
You’ll want a nice, large bowl for mixing the meatballs so you have plenty of room to combine everything gently without overworking the turkey.
Bringing It All to Life, Step by Step
Step 1: A Gentle Mix for Tender Meatballs
First, preheat your oven to 375°F (190°C). In a large bowl, gently mix the ground turkey, breadcrumbs, Parmesan, egg, garlic, sage, thyme, onion powder, salt, and pepper. My best tip here is to mix with your hands just until everything is combined, overworking the mixture can make the meatballs tough.
Step 2: Getting That Perfect Golden-Brown Sear
Shape the mixture into 1-inch meatballs. Heat the olive oil in a large, oven-safe skillet over medium heat. Carefully place the meatballs in the skillet and sear them for about 6–7 minutes, turning them so they get a lovely brown crust on all sides. That browning is where so much flavor comes from!
Step 3: A Quick Bake to Finish the Job
Now, transfer the entire skillet into your preheated oven. Let the meatballs bake for 10 minutes, which is just enough time to ensure they’re cooked through and wonderfully juicy.
Step 4: Creating That Silky Pumpkin Dream
While the meatballs are in the oven, you can whip up the quick and easy pumpkin sauce. In a separate saucepan, melt the butter over medium-low heat and sauté the minced garlic until it’s fragrant, about a minute. Then, stir in the pumpkin purée, broth, heavy cream, chopped sage, and smoked paprika. Let it simmer gently for about 5 minutes, stirring until it becomes silky and smooth. Don’t forget to season with a little salt and pepper to your liking.
Step 5: Letting All the Flavors Marry
Carefully remove the skillet from the oven. Nestle the cooked sage turkey meatballs into the warm pumpkin sauce, spooning some of that velvety goodness right over the top. Let everything simmer together on the stove for another 3 minutes so the flavors can meld beautifully.
Step 6: The Final Flourish
To finish, garnish with a few fresh sage leaves and a sprinkle of thyme. These pumpkin meatballs are heavenly served immediately with your favorite pasta, fluffy rice, or some simple roasted vegetables.
A Quick Word on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used.
Simple Swaps for a Lighter Meal
- Leaner Meat: While the recipe uses standard ground turkey, you can opt for 99% lean ground turkey to reduce the fat content.
- Dairy-Free Option: Swap the heavy cream in the sauce for full-fat canned coconut milk, which is already listed as an alternative and provides a wonderful richness. You can also use a dairy-free Parmesan alternative in the meatballs.
- Gluten-Free Breadcrumbs: To make the dish gluten-free, simply substitute the breadcrumbs with your favorite gluten-free variety or even crushed pork rinds for a low-carb option.
My Favorite Ways to Serve These Meatballs
- Over Creamy Polenta: The silky pumpkin sauce pairs beautifully with the comforting texture of creamy polenta for a truly hearty meal.
- With Zucchini Noodles: For a lighter, low-carb meal, serve these turkey meatballs and sauce over a bed of sautéed zucchini noodles.
- As Appetizers: Make the meatballs a bit smaller and serve them on a platter with toothpicks for a perfect party appetizer that celebrates autumn flavors.
A Few Little Secrets for Success
- Don’t Overwork the Mixture: Be gentle when combining the meatball ingredients. Overmixing can result in dense, tough meatballs instead of light and tender ones.
- Don’t Skip the Sear: Don’t be tempted to skip searing the meatballs before baking. This step creates a delicious crust that adds a deep, savory flavor to the final dish.
- A Gentle Simmer is Key: Keep the pumpkin sauce at a gentle simmer. Boiling it, especially after adding the cream, can cause it to separate or curdle.
How to Keep the Goodness for Later
To store leftovers, allow the meatballs and sauce to cool completely before transferring them to an airtight container. They will keep well in the refrigerator for up to 4 days. For reheating, gently warm them in a saucepan over low heat, adding a splash of broth if the sauce has thickened too much.
From My Kitchen to Yours
There is something so special about a recipe that can bring the feeling of a season into your home. This dish does that for me, it’s the taste of autumn in a skillet. I hope these Pumpkin Sage Meatballs bring as much warmth and comfort to your table as they have to mine, and that you create your own wonderful memories with every bite.
Just in Case You Were Wondering…
Can I make these ahead of time to save on prep?
Absolutely! You can prepare the meatballs and store them uncooked in the refrigerator for up to 24 hours before searing and baking. This makes it a great option for meal prep.
What if I don’t have ground turkey on hand?
This recipe would also be delicious with ground chicken or even ground pork. Each will bring a slightly different flavor to the dish, so feel free to experiment!
My sauce seems a little too thick, what should I do?
If your sauce is thicker than you’d like, you can easily thin it by whisking in a tablespoon or two of chicken or vegetable broth until it reaches your desired consistency.
Print
Pumpkin Sage Meatballs
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Tender turkey meatballs simmered in a velvety, savory pumpkin sauce infused with fresh sage and thyme — the ultimate cozy fall comfort dish.
Ingredients
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for searing)
- 1 cup pumpkin purée (unsweetened)
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream (or coconut milk)
- 2 tablespoons butter
- 1 garlic clove, minced
- 1 teaspoon fresh sage, chopped
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh herbs for garnish (sage, thyme)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, gently mix the ground turkey, breadcrumbs, Parmesan, egg, garlic, sage, thyme, onion powder, salt, and pepper.
- Shape mixture into 1-inch meatballs.
- Heat olive oil in an oven-safe skillet over medium heat. Sear meatballs for 6–7 minutes, turning to brown all sides.
- Transfer skillet to oven and bake for 10 minutes until cooked through.
- Meanwhile, melt butter in a saucepan over medium-low heat. Sauté garlic for 1 minute.
- Stir in pumpkin purée, broth, cream, sage, and smoked paprika. Simmer 5 minutes until smooth. Season with salt and pepper.
- Return meatballs to skillet, spoon sauce over, and simmer 3 minutes.
- Garnish with fresh sage and thyme. Serve over pasta, rice, or polenta.
Notes
For a lighter option, use lean ground turkey and substitute coconut milk for a dairy-free version. Gluten-free breadcrumbs can also be used. Store leftovers up to 4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Skillet + Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 115mg
Keywords: pumpkin, sage, meatballs, fall, comfort food, turkey recipe