Turkey Meatballs That Will Make You Say “YUM!”

Okay, so have you ever been like, “What the heck should I make for dinner?” and then you realize it’s fall and all you want is something cozy and hearty? Yeah, me too! And that’s when I stumbled upon these turkey meatballs in pumpkin sage sauce and honestly, my life was forever changed. Like, I can’t even!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

So, picture this: you’re in the grocery store, completely overwhelmed by all the choices, and you just want the essentials, right? Here’s what you need:

– Fresh breadcrumbs (or panko, if you’re fancy)
– Milk (just a splash)
– Onion (the more the better, amirite?)
– Garlic! (I mean, can you ever have too much?)
– Fresh sage (this stuff is magical)
– Parsley (because why not?)
– Italian seasoning (who doesn’t love a little spice?)
– Parmesan (grated, please!)
– Ground turkey (dark meat! Get that flavor!)
– Salt & pepper (duh)
– Olive oil or avocado oil (for that perfect fry)
– Ghee or butter (because butter makes everything better)
– Canned pumpkin puree (not the pie filling, trust me)
– Chicken stock, heavy cream, and maple syrup (ohhh, the sweet and savory combo!)

So Here’s Why I Make This Constantly

Okay, real talk. The first time I made these, it was a total disaster. I mixed everything, forgot the egg (oops!), and ended up with something that resembled a meatball pancake. But then I tried again, added the egg, and BOOM—deliciousness! Now it’s like a fall tradition in my house. My family goes bonkers for these meatballs! I mean, who doesn’t love the combo of turkey and pumpkin? Plus, it’s a sneaky way to get in some veggies (and they can’t even tell!). We’ve started calling it “pumpkin spice meatball night” and it’s all the rage!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Listen closely—here’s the golden nugget of wisdom: chill those meatballs in the freezer for 20 minutes! Seriously, it makes them SO much easier to work with. Like, they don’t fall apart, and you don’t end up with a gooey mess everywhere. Trust me, your future self will thank you.

Don’t Mess This Up (My Top Tips)

– Don’t skip the soaking breadcrumbs step! It makes a huge difference.
– When you’re frying them, don’t overcrowd the pan! They need space to breathe (and brown nicely).
– Use a meat thermometer if you’re unsure about doneness. 165° is your magic number!
– And for the love of all that’s good, don’t forget that fresh sage on top—adds a nice crunch and looks pretty!

How to Keep Them From Disappearing (Or, How to Store Them)

If you somehow have leftovers (which I rarely do), just pop them in an airtight container and they’ll be good in the fridge for about 3-4 days. Wanna freeze them? Go for it! Just make sure they’re in a freezer-safe container, and you can keep them for a couple of months. Just thaw and reheat in the sauce when you’re ready for round two!

If You Liked This, You’ll Probably Like These Too

Okay, if you’re vibing with these meatballs, you might wanna check out my creamy mushroom pasta (so cozy!) or maybe some spicy chicken chili (perfect for chilly nights). Oh, and don’t forget the cheesy garlic bread on the side!

So, what do you think? Are you ready to dive into this turkey meatball adventure? What’s your favorite cozy fall dish? Let’s chat! 🍂👩‍🍳

Turkey Meatballs in Pumpkin Sage Sauce

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Indulge in the comforting flavors of fall with these Turkey Meatballs in Pumpkin Sage Sauce. Juicy turkey meatballs are lovingly coated in a creamy pumpkin sauce infused with fresh sage, garlic, and parmesan. Perfectly paired with your favorite pasta or mashed potatoes, this dish is a hearty meal that warms the heart and satisfies the palate.

Author: XXXXX
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: Serves 6
Category: Entree
Method: Frying
Cuisine: American

Ingredients

Scale

1 1/2 cups fresh breadcrumbs
3 tablespoons milk
1/2 cup onion, finely minced
4 garlic cloves, pressed
1 tablespoon fresh sage, chopped
1 tablespoon parsley, chopped
1 1/2 teaspoons Italian seasoning
1/2 cup grated parmesan cheese
1 large egg + 1 yolk
1 1/2 pounds ground turkey (93/7 ratio)
1 teaspoon salt (to taste)
1/4 teaspoon black pepper
2 tablespoons ghee or unsalted butter
1 (15 ounce) can pumpkin puree
1 3/4 cups chicken stock
1/4 cup heavy cream
2 tablespoons maple syrup

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Instructions

Combine breadcrumbs and milk in a large bowl; let sit for 3 minutes. Add onion, garlic, sage, parsley, Italian seasoning, parmesan cheese, and eggs. Mix well.
Gently fold in ground turkey, salt, and pepper until just combined. Chill meatball mixture for at least 20 minutes.
Roll meatballs into balls and sear them in oil over medium-high heat until browned and cooked through (165°F internal temperature).
In the same skillet, melt ghee and sauté onion until soft. Add garlic and Italian seasoning; stir in pumpkin puree, chicken stock, salt, pepper, cream, parmesan cheese, and maple syrup until smooth.
Return meatballs to skillet to warm through in the sauce before serving.