Can I prepare the meatballs ahead of time?

Yes, the meatballs can be baked in advance and frozen. Reheat them gently in the pumpkin sage sauce before serving to preserve moisture and flavor.

What can I use instead of breadcrumbs?

For a gluten-free option, substitute regular breadcrumbs with certified gluten-free breadcrumbs or ground oats to maintain texture.

Parmesan adds a nutty, salty depth. If unavailable, you can substitute with Pecorino Romano or omit it, adjusting salt accordingly.

Yes, a pinch of red pepper flakes added to the sauce brings a gentle heat that complements the creamy pumpkin and sage flavors.

Serve the meatballs over cooked pasta, rice, or even creamy polenta for a hearty, satisfying meal.

Tender turkey meatballs paired with a creamy, aromatic pumpkin sage sauce—perfect for a comforting autumn dinner.

This is one of my favorite dishes to prepare during the fall. The pumpkin sage sauce adds a unique twist to classic turkey meatballs.

For the 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
For the 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

Preheat Oven:: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Mix Meatball Ingredients:: In a large bowl combine ground turkey breadcrumbs Parmesan beaten egg garlic parsley salt and pepper. Mix gently until just combined.
Form Meatballs:: Shape the mixture into 1-inch meatballs and arrange them on the prepared baking sheet.
Bake Meatballs:: Bake for 20 25 minutes until golden brown and cooked through.
Prepare Sauce Base:: While the meatballs bake heat olive oil in a large skillet over medium heat.
Add Pumpkin and Broth:: Add pumpkin puree and chicken broth stir to combine and bring to a gentle simmer.
Add Remaining Sauce Ingredients:: Stir in heavy cream Parmesan sage nutmeg salt and pepper. Simmer for 5 minutes stirring occasionally.
Combine Meatballs and Sauce:: Add the baked meatballs to the skillet turning them gently to coat with the sauce.
Simmer Together:: Simmer the meatballs in the sauce for 5 minutes to allow flavors to meld.
Serve:: Serve meatballs and sauce over pasta or rice garnished with extra Parmesan and parsley if desired.

My family always looks forward to this dish during the colder months it's become a seasonal tradition.

Make sure not to overmix the meatball ingredients to keep them tender and juicy.

Pair with your favorite pasta or a side of steamed vegetables for a balanced meal.

Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to one month.

This recipe brings warmth and comfort to your table with minimal effort and delicious results.

→ Can I prepare the meatballs ahead of time?: Yes, the meatballs can be baked in advance and frozen. Reheat them gently in the pumpkin sage sauce before serving to preserve moisture and flavor.
→ What can I use instead of breadcrumbs?: For a gluten-free option, substitute regular breadcrumbs with certified gluten-free breadcrumbs or ground oats to maintain texture.
→ Is it necessary to use Parmesan cheese?: Parmesan adds a nutty, salty depth. If unavailable, you can substitute with Pecorino Romano or omit it, adjusting salt accordingly.
→ Can I add a spicy element to this dish?: Yes, a pinch of red pepper flakes added to the sauce brings a gentle heat that complements the creamy pumpkin and sage flavors.
→ What side dishes pair well with this dish?: Serve the meatballs over cooked pasta, rice, or even creamy polenta for a hearty, satisfying meal.