Save Tender turkey meatballs paired with a creamy, aromatic pumpkin sage sauce—perfect for a comforting autumn dinner.
This recipe has become a favorite in my household during the colder months because it combines savory meatballs with a rich, seasonal sauce.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Turkey Meatballs: 1 lb (450 g) ground turkey, 1/2 cup (60 g) breadcrumbs, 1/4 cup (25 g) grated Parmesan cheese, 1 large egg beaten, 2 cloves garlic minced, 2 tbsp fresh parsley chopped, 1/2 tsp salt, 1/4 tsp black pepper
- Pumpkin Sage Sauce: 1 can (15 oz/425 g) pumpkin puree, 1 cup (240 ml) chicken broth, 1/2 cup (120 ml) heavy cream, 1/4 cup (25 g) grated Parmesan cheese, 1 tbsp fresh sage finely chopped (or 1 tsp dried sage), 1/4 tsp ground nutmeg, 1/2 tsp salt (or to taste), 1/4 tsp black pepper, 1 tbsp olive oil
- For Serving (Optional): Cooked pasta or rice, Extra Parmesan cheese, Fresh parsley chopped
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Step 1:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2:
- In a large bowl, combine ground turkey, breadcrumbs, Parmesan, beaten egg, garlic, parsley, salt, and pepper. Mix gently until just combined.
- Step 3:
- Shape the mixture into 1-inch meatballs and arrange them on the prepared baking sheet.
- Step 4:
- Bake for 20 25 minutes until golden brown and cooked through.
- Step 5:
- While the meatballs bake, heat olive oil in a large skillet over medium heat.
- Step 6:
- Add pumpkin puree and chicken broth stir to combine and bring to a gentle simmer.
- Step 7:
- Stir in heavy cream, Parmesan, sage, nutmeg, salt, and pepper. Simmer for 5 minutes stirring occasionally.
- Step 8:
- Add the baked meatballs to the skillet turning them gently to coat with the sauce.
- Step 9:
- Simmer the meatballs in the sauce for 5 minutes to allow flavors to meld.
- Step 10:
- Serve meatballs and sauce over pasta or rice, garnished with extra Parmesan and parsley if desired.
Save My family enjoys gathering around the table to share this meal, especially when the weather turns crisp and cool.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Notes
Make ahead: Meatballs can be cooked and frozen. Reheat gently in sauce before serving. Add a splash of white wine to the sauce for extra depth. For a spicy kick add a pinch of red pepper flakes to the sauce.
Required Tools
Large mixing bowl Baking sheet Parchment paper Large skillet Measuring cups and spoons Spatula or wooden spoon
Nutritional Information
Calories: 450 Total Fat: 25 g Carbohydrates: 25 g Protein: 32 g
Save 
This dish brings warmth and comfort with every bite—ideal for cozy nights in.
Recipe Help & Answers
- → Can I make the meatballs ahead of time?
Yes, meatballs can be fully cooked and frozen. Reheat gently in the pumpkin sage sauce before serving for best flavor.
- → What can I use instead of breadcrumbs?
Gluten-free breadcrumbs or crushed crackers work well as an alternative to regular breadcrumbs.
- → How do I achieve a creamy sauce consistency?
Simmer the pumpkin puree with cream and chicken broth, stirring until smooth and slightly thickened for a rich, creamy texture.
- → Can I add more herbs to the sauce?
Fresh or dried sage is essential, but you can add parsley or a pinch of nutmeg for additional aromatic depth.
- → What sides pair well with this dish?
Cooked pasta, rice, or crusty bread are excellent accompaniments to soak up the flavorful sauce.
