Juicy turkey meatballs simmered in a velvety pumpkin sage sauce a cozy and savory fall-inspired dinner that’s both comforting and nourishing.

Scale

1 lb ground turkey

1/3 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

1 tbsp fresh parsley, chopped

1/2 tsp salt

1/4 tsp black pepper

1 tbsp olive oil (for browning)

For the pumpkin sage sauce:

1 tbsp butter

2 cloves garlic, minced

1 tbsp fresh sage, chopped (or 1 tsp dried)

1 cup pumpkin purée

1 cup chicken broth

1/2 cup heavy cream (or coconut milk for dairy-free)

1/4 tsp nutmeg

Salt and pepper, to taste

Fresh Parmesan and sage leaves for garnish

1. In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix until just combined.

2. Roll into 1-inch meatballs.

3. Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 6–8 minutes. Remove and set aside.

4. In the same skillet, melt butter. Add garlic and sage; sauté for 1 minute until fragrant.

5. Stir in pumpkin purée, chicken broth, and cream. Season with nutmeg, salt, and pepper.

6. Simmer for 3–4 minutes, then return meatballs to the skillet.

7. Cover and simmer on low for 10 minutes until meatballs are cooked through and sauce thickens.

8. Serve warm, garnished with Parmesan and extra sage.

Serve over mashed potatoes, pasta, or rice for a hearty meal.

Substitute ground chicken or pork if desired.

The sauce can be made ahead and stored in the fridge for up to 3 days.

Keywords: turkey meatballs, pumpkin sauce, sage cream sauce, fall dinner, healthy comfort food