Can I use ground chicken instead of turkey?

Yes, ground chicken can be substituted for turkey with similar results in texture and flavor.

How do I make the pumpkin sage sauce thicker?

Simmer the sauce longer to reduce liquid, or add a small slurry of cornstarch mixed with water while stirring.

Yes, meatballs can be baked and frozen. Reheat gently in the warm sauce before serving.

Cooked pasta, rice, or crusty bread complement the dish nicely and soak up the pumpkin sauce.

Adding red pepper flakes or a pinch of cayenne pepper to the sauce provides a pleasant spicy kick.

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

This recipe has become a fall favorite in my household for its warmth and simplicity.

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

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

My family especially enjoys this dish on cozy weekend nights together.

Per serving, this meal provides approximately 450 calories with 25 g of total fat, 25 g of carbohydrates, and 32 g of protein.

Contains dairy (Parmesan, cream), egg, gluten (breadcrumbs unless gluten-free is used). Always check product labels for allergens.

Preparation time is 20 minutes, cooking time 30 minutes, with 5 minutes resting time for a total of 55 minutes.

This dish brings a lovely balance of flavors and makes an ideal family dinner any night of the week.

→ Can I use ground chicken instead of turkey?: Yes, ground chicken can be substituted for turkey with similar results in texture and flavor.
→ How do I make the pumpkin sage sauce thicker?: Simmer the sauce longer to reduce liquid, or add a small slurry of cornstarch mixed with water while stirring.
→ Is it possible to prepare the meatballs ahead of time?: Yes, meatballs can be baked and frozen. Reheat gently in the warm sauce before serving.
→ What side dishes pair well with these meatballs?: Cooked pasta, rice, or crusty bread complement the dish nicely and soak up the pumpkin sauce.
→ Can I add a spicy element to the sauce?: Adding red pepper flakes or a pinch of cayenne pepper to the sauce provides a pleasant spicy kick.