Turkey Meatballs in Pumpkin Sage Sauce: A Cozy Fall Dinner Recipe

When the air turns crisp and the leaves start to crunch underfoot, there’s only one thing I want for dinner: something warm, rich, and unmistakably fall. Enter Turkey Meatballs in Pumpkin Sage Sauce—a comforting, flavor-packed dinner that brings all the autumn vibes without feeling heavy.

These tender turkey meatballs are seasoned to perfection, pan-fried until golden, and then simmered in a creamy, dreamy pumpkin sage sauce that tastes like a hug in a bowl. Whether you’re feeding your family on a busy weeknight or looking for an elegant twist on ground turkey meals, this dish checks every box.

Why You’ll Love These Pumpkin Sauce Meatballs

• A cozy, satisfying fall dinner recipe made with wholesome ingredients
• Creamy and savoury with subtle sweetness from pumpkin and maple
• Packed with protein and flavour, thanks to Parmesan and fresh herbs
• Easily paired with pasta, gnocchi, or mashed potatoes for a complete meal

Ingredients

For the Turkey Meatballs:

• 1 1/2 cups fresh or panko breadcrumbs
• 3 tbsp milk
• 1/2 cup finely minced onion
• 4 garlic cloves, minced
• 1 tbsp chopped fresh sage
• 1 tbsp chopped parsley
• 1 1/2 tsp Italian seasoning
• 1/2 cup grated parmesan
• 1 whole egg + 1 yolk
• 1 1/2 lbs ground dark turkey (93/7 lean)
• 1 1/4 tsp salt
• 1/4 tsp black pepper
• Olive or avocado oil for cooking

For the Pumpkin Sage Sauce:

• 2 tbsp ghee or unsalted butter
• 1 tbsp olive oil
• 1/2 cup finely minced onion
• 6 garlic cloves, pressed
• 2 tsp Italian seasoning
• 1 can (15 oz) + 1 cup pumpkin puree
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 1 3/4 cups chicken stock
• 1/2 cup grated parmesan
• 1/4 cup heavy cream
• 2 tbsp maple syrup
• 1 tbsp chopped fresh sage
• Optional: Fried sage leaves for garnish

Let’s Get Cooking!

1. Prep the Meatballs: In a bowl, soak breadcrumbs in milk for 2–3 minutes. Stir in onion, garlic, sage, parsley, Italian seasoning, parmesan, egg, and yolk.
2. Add turkey, salt, and pepper. Gently mix until just combined. Scoop meatballs using 2 tbsp portions onto a parchment-lined tray. Freeze for 20–25 minutes to firm up.
3. Roll into even balls. Brush with oil and fry in batches in a hot skillet until golden brown and fully cooked (about 10 minutes, internal temp 165°F). Set aside.

Make the Pumpkin Sage Sauce

1. In the same skillet, heat ghee and oil over medium heat. Sauté onion for 2–3 minutes. Add garlic and Italian seasoning.
2. Stir in pumpkin puree, salt, pepper, and chicken stock. Simmer gently for 2–3 minutes until warmed through.
3. Remove from heat and stir in parmesan, cream, maple syrup, and fresh sage.
4. Return the meatballs to the skillet, spooning sauce over them to coat. Simmer for a few more minutes until everything is warmed through.

Helpful Tips for Creamy Sage Sauce Success

• Use dark meat turkey for extra juicy meatballs that don’t dry out.
• Don’t skip the chilling step. It makes shaping and frying so much easier.
• Love extra sauce? Double the sauce ingredients and serve with crusty bread to soak it up.
• No ghee? Use unsalted butter instead.

From My Fall Table to Yours

This recipe came to life during a chilly October evening when I needed a dinner that felt comforting but not too indulgent. I had leftover pumpkin puree in the fridge and fresh sage from the garden—an hour later, we were sitting down to a meal that felt like Thanksgiving without all the work. My family instantly declared it a “make-again” meal, and now it’s a staple in our cool-weather rotation.

What to Serve With Pumpkin Sage Meatballs

Serve these savory meatballs over creamy mashed potatoes, pillowy gnocchi, or buttered noodles. A side of roasted Brussels sprouts or a fall salad with apple and pecans rounds out the meal beautifully. Don’t forget the crusty bread—you’ll want every last drop of that creamy sage sauce.

How to Store and Reheat

Let meatballs and sauce cool completely before storing in an airtight container. Refrigerate for up to 4 days or freeze for up to 2 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.

FAQs About These Ground Turkey Meals

Can I use ground chicken instead of turkey?

Yes! Ground chicken works well but may be a bit leaner—add a splash of oil to keep things moist.

Can I make this ahead?

Absolutely. The meatballs can be formed and frozen ahead of time, then cooked from frozen or thawed.

Is this kid-friendly?

Yes! The pumpkin and maple add subtle sweetness, and the sauce is smooth and creamy.

Can I make it dairy-free?

Use dairy-free parmesan and a plant-based cream like cashew or oat. Still cozy and delicious.

A Fall Favourite You’ll Make on Repeat

Turkey Meatballs in Pumpkin Sage Sauce is everything a fall dinner recipe should be—rich, comforting, and full of seasonal flavor. It’s a dish that feels fancy but is easy enough for a weeknight. Whether you’re making it for your family, friends, or just yourself (with plenty of leftovers!), this recipe is sure to become a cold-weather staple.

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Turkey Meatballs in Pumpkin Sage Sauce

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• Author: Amanda Thompson
• Total Time: 50 minutes
• Yield: 4–6 servings 1x
• Diet: Halal

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Description

These Turkey Meatballs in Pumpkin Sage Sauce are a cozy fall dinner dream come true. Juicy, herbed turkey meatballs are pan-fried and simmered in a rich, creamy pumpkin sauce infused with fresh sage, parmesan, and a hint of maple syrup. It’s a comforting, protein-rich dish perfect for chilly evenings, elegant enough for guests, and simple enough for a weeknight meal.

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Ingredients

Scale 1x2x3x

For the Turkey Meatballs:

• 1½ cups fresh or panko breadcrumbs

• 3 tbsp milk

• ½ cup finely minced onion

• 4 garlic cloves, minced

• 1 tbsp chopped fresh sage

• 1 tbsp chopped parsley

• 1½ tsp Italian seasoning

• ½ cup grated parmesan

• 1 whole egg + 1 yolk

• 1½ lbs ground dark turkey (93/7 lean)

• 1¼ tsp salt

• ¼ tsp black pepper

• Olive or avocado oil for cooking

For the Pumpkin Sage Sauce:

• 2 tbsp ghee or unsalted butter

• 1 tbsp olive oil

• ½ cup finely minced onion

• 6 garlic cloves, pressed

• 2 tsp Italian seasoning

• 1 can (15 oz) + 1 cup pumpkin puree

• 1½ tsp salt

• ¼ tsp black pepper

• 1¾ cups chicken stock

• ½ cup grated parmesan

• ¼ cup heavy cream

• 2 tbsp maple syrup

• 1 tbsp chopped fresh sage

• Optional: Fried sage leaves for garnish

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Instructions

For the Meatballs:

1. Soak breadcrumbs in milk for 2–3 minutes. Stir in onion, garlic, herbs, seasoning, parmesan, egg, and yolk.

2. Add ground turkey, salt, and pepper. Mix gently until combined. Scoop into ~2 tbsp portions.

3. Freeze on a tray for 20–25 minutes to firm. Roll into balls.

4. Pan-fry in hot skillet with oil until golden and cooked through (internal temp 165°F). Set aside.

For the Sauce:

1. In the same skillet, heat ghee and olive oil. Sauté onion 2–3 minutes. Add garlic and Italian seasoning.

2. Stir in pumpkin puree, salt, pepper, and chicken stock. Simmer 2–3 minutes.

3. Remove from heat. Stir in parmesan, cream, maple syrup, and fresh sage.

4. Return meatballs to skillet. Spoon sauce over them. Simmer a few minutes until heated through.

Notes

Use dark meat turkey for tender, juicy meatballs.

Chilling helps the meatballs keep their shape while frying.

Double the sauce if serving with pasta or bread.

Substitute butter for ghee if needed.

For dairy-free, use plant-based cream and vegan parmesan.

• Prep Time: 25 minutes (plus chilling)
• Cook Time: 25 minutes
• Category: Plats
• Method: Pan-Fried + Simmered
• Cuisine: American