Can I use ground chicken instead of turkey?

Yes, ground chicken can replace turkey for a slightly milder flavor while keeping the same texture.

How do I make the sauce creamier?

Adding heavy cream or a dairy-free substitute like coconut cream enriches the sauce's texture and taste.

This dish complements mashed potatoes, pasta, or steamed rice, balancing richness with a hearty base.

Yes, meatballs and sauce can be cooked ahead, then reheated gently to preserve flavors and texture.

Use gluten-free breadcrumbs in the meatballs to ensure the dish remains suitable for gluten-sensitive individuals.

Juicy turkey meatballs simmered in a creamy, aromatic pumpkin sage sauce—an easy, comforting dish perfect for fall or any cozy evening.

This recipe has become a favorite in my house for its rich taste and ease of preparation especially on busy weeknights.

For the Turkey Meatballs: 500 g (1 lb) ground turkey, 1 large egg, 60 g (½ cup) breadcrumbs (gluten-free if desired), 30 g (¼ cup) grated Parmesan cheese, 2 cloves garlic minced, 2 tbsp fresh parsley chopped (or 1 tbsp dried), ½ tsp salt, ¼ tsp black pepper, 2 tbsp milk
For the Pumpkin Sage Sauce: 1 tbsp olive oil, 1 small onion finely chopped, 2 cloves garlic minced, 400 g (1¾ cups) pumpkin purée (canned or homemade), 250 ml (1 cup) chicken or vegetable broth, 120 ml (½ cup) heavy cream, 1½ tsp fresh sage finely chopped (or ½ tsp dried), ¼ tsp ground nutmeg, salt and black pepper to taste, 20 g (2 tbsp) grated Parmesan cheese

Preheat oven:: Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Mix ingredients:: In a large bowl combine ground turkey egg breadcrumbs Parmesan garlic parsley salt pepper and milk. Mix until just combined do not overwork.
Shape meatballs:: Shape mixture into 16 18 small meatballs and place on the prepared baking sheet.
Bake meatballs:: Bake for 15 18 minutes or until meatballs are golden and cooked through.
Prepare sauce:: While the meatballs bake heat olive oil in a large skillet over medium heat. Add onion and sauté 3 4 minutes until soft. Stir in garlic and cook 30 seconds more.
Simmer sauce:: Add pumpkin purée chicken broth cream sage nutmeg salt and pepper. Stir well and bring to a gentle simmer. Cook 5 7 minutes stirring occasionally until slightly thickened.
Add cheese:: Stir in Parmesan cheese. Taste and adjust seasoning as needed.
Combine meatballs and sauce:: Add baked meatballs to the sauce and simmer together for 2 3 minutes to heat through and blend flavors.
Serve:: Serve hot garnished with extra sage or Parmesan if desired.

This recipe always brings everyone to the table with smiles especially on chilly evenings.

Serve over mashed potatoes pasta or rice for a heartier meal.

Substitute ground chicken for turkey for a slightly different flavor or use coconut cream and omit Parmesan for a dairy-free version.

Leftovers keep well for up to 3 days in the fridge and reheat nicely on the stove or microwave.

This dish combines comforting flavors with simple preparation making it a perfect choice for weeknight dinners.

→ Can I use ground chicken instead of turkey?: Yes, ground chicken can replace turkey for a slightly milder flavor while keeping the same texture.
→ How do I make the sauce creamier?: Adding heavy cream or a dairy-free substitute like coconut cream enriches the sauce's texture and taste.
→ What sides pair well with this dish?: This dish complements mashed potatoes, pasta, or steamed rice, balancing richness with a hearty base.
→ Is it possible to prepare this in advance?: Yes, meatballs and sauce can be cooked ahead, then reheated gently to preserve flavors and texture.
→ How can I adapt this for gluten-free diets?: Use gluten-free breadcrumbs in the meatballs to ensure the dish remains suitable for gluten-sensitive individuals.