What’s the best way to cook the turkey meatballs evenly?

Shape uniform 1-inch meatballs and bake on a parchment-lined baking sheet at 375°F until golden and cooked through, about 20-25 minutes.

How can I make the pumpkin sage sauce creamy without heavy cream?

Substitute heavy cream with coconut milk or a cashew cream for a dairy-free option while maintaining a rich texture.

Yes, meatballs can be cooked ahead and frozen. Reheat gently in the pumpkin sage sauce before serving to retain moisture and flavor.

Serve over cooked pasta, rice, or creamy mashed potatoes to complement the rich sauce and tender meatballs.

The fresh sage adds an earthy aroma, while nutmeg imparts subtle warmth, balancing the sweetness of pumpkin and richness of Parmesan.

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

I first served this recipe on a chilly fall evening and it quickly became a family favorite.

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

Step 1 Preheat Oven:: Preheat your oven to 375°F (190°C) Line a baking sheet with parchment paper
Step 2 Mix Meatballs:: In a large bowl combine ground turkey breadcrumbs Parmesan beaten egg garlic parsley salt and pepper Mix gently until just combined
Step 3 Shape Meatballs:: Shape the mixture into 1 inch meatballs and arrange them on the prepared baking sheet
Step 4 Bake Meatballs:: Bake for 20 25 minutes until golden brown and cooked through
Step 5 Heat Oil:: While the meatballs bake heat olive oil in a large skillet over medium heat
Step 6 Add Pumpkin and Broth:: Add pumpkin puree and chicken broth stir to combine and bring to a gentle simmer
Step 7 Stir in Cream and Seasonings:: Stir in heavy cream Parmesan sage nutmeg salt and pepper Simmer for 5 minutes stirring occasionally
Step 8 Add Meatballs to Sauce:: Add the baked meatballs to the skillet turning them gently to coat with the sauce
Step 9 Simmer Meatballs:: Simmer the meatballs in the sauce for 5 minutes to allow flavors to meld
Step 10 Serve:: Serve meatballs and sauce over pasta or rice garnished with extra Parmesan and parsley if desired

This recipe always brings my family together around the table especially during chilly fall nights.

Calories per serving: 450 Total Fat: 25 g Carbohydrates: 25 g Protein: 32 g

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

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

This dish is perfect for meal prep and tastes even better the next day.

→ What’s the best way to cook the turkey meatballs evenly?: Shape uniform 1-inch meatballs and bake on a parchment-lined baking sheet at 375°F until golden and cooked through, about 20-25 minutes.
→ How can I make the pumpkin sage sauce creamy without heavy cream?: Substitute heavy cream with coconut milk or a cashew cream for a dairy-free option while maintaining a rich texture.
→ Can I prepare the meatballs in advance?: Yes, meatballs can be cooked ahead and frozen. Reheat gently in the pumpkin sage sauce before serving to retain moisture and flavor.
→ What sides pair well with the turkey meatballs in pumpkin sage sauce?: Serve over cooked pasta, rice, or creamy mashed potatoes to complement the rich sauce and tender meatballs.
→ How do the spices enhance the sauce’s flavor?: The fresh sage adds an earthy aroma, while nutmeg imparts subtle warmth, balancing the sweetness of pumpkin and richness of Parmesan.