Can I use ground chicken instead of turkey?

Yes, ground chicken can be substituted for turkey with similar results. Adjust seasoning as needed to complement the milder flavor.

How do I make the dish dairy-free?

Replace heavy cream with coconut cream and omit Parmesan cheese to create a dairy-free version that remains rich and flavorful.

Mashed potatoes, cooked pasta, or steamed rice are excellent sides that complement the creamy pumpkin sage sauce.

Meatballs can be shaped and baked in advance, then stored in the refrigerator for up to 3 days before reheating with the sauce.

Yes, use gluten-free breadcrumbs to maintain texture while keeping the dish suitable for gluten-free diets.

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

This recipe quickly became a family favorite during chilly months and is always requested for its rich, comforting flavors.

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
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 Meatballs:: 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:: 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:: 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.

My family especially enjoys this dish during fall holidays when everyone gathers around for a cozy meal.

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

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

This recipe contains eggs, milk (Parmesan, cream), and gluten (breadcrumbs); always check ingredient labels if unsure.

This dish brings warmth and comfort to any meal and is simple enough for weeknight cooking.

→ Can I use ground chicken instead of turkey?: Yes, ground chicken can be substituted for turkey with similar results. Adjust seasoning as needed to complement the milder flavor.
→ How do I make the dish dairy-free?: Replace heavy cream with coconut cream and omit Parmesan cheese to create a dairy-free version that remains rich and flavorful.
→ What sides pair well with these meatballs?: Mashed potatoes, cooked pasta, or steamed rice are excellent sides that complement the creamy pumpkin sage sauce.
→ Can I prepare the meatballs ahead of time?: Meatballs can be shaped and baked in advance, then stored in the refrigerator for up to 3 days before reheating with the sauce.
→ Is it possible to make this gluten-free?: Yes, use gluten-free breadcrumbs to maintain texture while keeping the dish suitable for gluten-free diets.