Can I substitute ground chicken for the turkey?

Yes, ground chicken works well and provides a similar texture and mild flavor that pairs nicely with the pumpkin sage sauce.

How can I make the sauce dairy-free?

Use coconut cream instead of heavy cream and omit the Parmesan cheese to create a creamy, dairy-free sauce.

This dish pairs perfectly with mashed potatoes, pasta, or rice, enhancing its comforting qualities.

You can bake the meatballs in advance and refrigerate them for up to three days before adding to the sauce.

Yes, by using gluten-free breadcrumbs, the meatballs remain gluten-free without compromising texture.

Fresh sage and a dash of ground nutmeg provide warm, aromatic notes that complement the pumpkin perfectly.

Juicy turkey meatballs simmered in a creamy, aromatic pumpkin sage sauce—an easy, comforting dish perfect for fall or any cozy evening.

I first served this recipe to my family on a chilly evening and it quickly became a favorite comfort meal.

For the Turkey Meatballs: 500 g (1 lb) ground turkey, 1 large egg, 60 g (½ cup) breadcrumbs (gluten-free if desired), 30 g (¼ cup) grated Parmesan cheese, 2 cloves garlic minced, 2 tbsp fresh parsley chopped (or 1 tbsp dried), ½ tsp salt, ¼ tsp black pepper, 2 tbsp milk
For the Pumpkin Sage Sauce: 1 tbsp olive oil, 1 small onion finely chopped, 2 cloves garlic minced, 400 g (1¾ cups) pumpkin purée (canned or homemade), 250 ml (1 cup) chicken or vegetable broth, 120 ml (½ cup) heavy cream, 1½ tsp fresh sage finely chopped (or ½ tsp dried), ¼ tsp ground nutmeg, salt and black pepper to taste, 20 g (2 tbsp) grated Parmesan cheese

Step 1:: Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Step 2:: In a large bowl combine ground turkey egg breadcrumbs Parmesan garlic parsley salt pepper and milk. Mix until just combined do not overwork.
Step 3:: Shape mixture into 16 18 small meatballs and place on the prepared baking sheet.
Step 4:: Bake for 15 18 minutes or until meatballs are golden and cooked through.
Step 5:: While the meatballs bake heat olive oil in a large skillet over medium heat. Add onion and sauté 3 4 minutes until soft. Stir in garlic and cook 30 seconds more.
Step 6:: Add pumpkin purée chicken broth cream sage nutmeg salt and pepper. Stir well and bring to a gentle simmer. Cook 5 7 minutes stirring occasionally until slightly thickened.
Step 7:: Stir in Parmesan cheese. Taste and adjust seasoning as needed.
Step 8:: Add baked meatballs to the sauce and simmer together for 2 3 minutes to heat through and blend flavors.
Step 9:: Serve hot garnished with extra sage or Parmesan if desired.

This recipe quickly became a family favorite; we enjoy sharing it on cozy fall evenings.

Serve over mashed potatoes pasta or rice for a heartier meal.

Substitute ground chicken for turkey or use coconut cream and omit Parmesan for a dairy-free version.

Leftovers keep well for up to 3 days in the fridge and can be reheated gently on the stove.

This easy recipe offers a perfect balance of flavors and comfort, ideal for any fall night.

→ Can I substitute ground chicken for the turkey?: Yes, ground chicken works well and provides a similar texture and mild flavor that pairs nicely with the pumpkin sage sauce.
→ How can I make the sauce dairy-free?: Use coconut cream instead of heavy cream and omit the Parmesan cheese to create a creamy, dairy-free sauce.
→ What sides complement this dish best?: This dish pairs perfectly with mashed potatoes, pasta, or rice, enhancing its comforting qualities.
→ Can these meatballs be prepared ahead of time?: You can bake the meatballs in advance and refrigerate them for up to three days before adding to the sauce.
→ Is this dish suitable for a gluten-free diet?: Yes, by using gluten-free breadcrumbs, the meatballs remain gluten-free without compromising texture.
→ What spices enhance the flavor of the pumpkin sauce?: Fresh sage and a dash of ground nutmeg provide warm, aromatic notes that complement the pumpkin perfectly.