Can I use fresh sage instead of dried?

Yes, fresh sage offers a brighter flavor; use about three times the amount of dried sage for the same aromatic effect.

What can I serve this dish with?

It pairs well with cooked pasta, rice, or even mashed potatoes to soak up the creamy pumpkin sauce.

Add a pinch of red pepper flakes while simmering the sauce to introduce gentle heat without overpowering other flavors.

Yes, meatballs can be shaped and cooked in advance, then frozen. Reheat gently in the sauce before serving for convenience.

Ground chicken or lean pork are good alternatives, though cooking times may vary slightly.

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 everyone asked for seconds

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

This recipe brings my family together every fall holiday

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.

Calories 450 Total Fat 25 g Carbohydrates 25 g Protein 32 g

Enjoy this comforting dish with your loved ones it's sure to warm hearts and tummies

→ Can I use fresh sage instead of dried?: Yes, fresh sage offers a brighter flavor; use about three times the amount of dried sage for the same aromatic effect.
→ What can I serve this dish with?: It pairs well with cooked pasta, rice, or even mashed potatoes to soak up the creamy pumpkin sauce.
→ How can I make the sauce spicier?: Add a pinch of red pepper flakes while simmering the sauce to introduce gentle heat without overpowering other flavors.
→ Is it possible to prepare the meatballs ahead of time?: Yes, meatballs can be shaped and cooked in advance, then frozen. Reheat gently in the sauce before serving for convenience.
→ Can I substitute ground turkey with another protein?: Ground chicken or lean pork are good alternatives, though cooking times may vary slightly.