What makes the pumpkin sage sauce creamy?

The creamy texture comes from heavy cream combined with pumpkin puree and Parmesan cheese, which create a rich, smooth sauce.

Can I bake the meatballs in advance?

Yes, meatballs can be baked ahead of time, frozen, and gently reheated in the sauce before serving to save time.

Cooked pasta or rice complement the flavorful meatballs and sauce, absorbing the creamy pumpkin goodness.

Adding a pinch of red pepper flakes to the pumpkin sage sauce offers a gentle spicy kick without overpowering the flavors.

Yes, substitute regular breadcrumbs with certified gluten-free breadcrumbs to accommodate gluten sensitivities.

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

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

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.
Heat olive oil:: 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 sauce ingredients:: Stir in heavy cream Parmesan sage nutmeg salt and pepper. Simmer for 5 minutes stirring occasionally.
Add meatballs to sauce:: Add the baked meatballs to the skillet turning them gently to coat with the sauce.
Simmer meatballs:: 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 gathers around the table savoring these meatballs makes every meal special and cozy.

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.

Large mixing bowl Baking sheet Parchment paper Large skillet Measuring cups and spoons Spatula or wooden spoon

Contains Dairy (Parmesan cream) Egg Gluten (breadcrumbs unless gluten free option is used). Always check product labels if you have severe allergies.

Enjoy these flavorful meatballs as a perfect autumn comfort meal.

→ What makes the pumpkin sage sauce creamy?: The creamy texture comes from heavy cream combined with pumpkin puree and Parmesan cheese, which create a rich, smooth sauce.
→ Can I bake the meatballs in advance?: Yes, meatballs can be baked ahead of time, frozen, and gently reheated in the sauce before serving to save time.
→ What sides go well with this dish?: Cooked pasta or rice complement the flavorful meatballs and sauce, absorbing the creamy pumpkin goodness.
→ How can I add a spicy note to this dish?: Adding a pinch of red pepper flakes to the pumpkin sage sauce offers a gentle spicy kick without overpowering the flavors.
→ Is there a gluten-free option for the meatballs?: Yes, substitute regular breadcrumbs with certified gluten-free breadcrumbs to accommodate gluten sensitivities.