Description
These pumpkin-sage turkey meatballs are warm, slightly sweet, and savory—perfect for chilly fall nights. A lighter comfort dish that pairs beautifully with autumn recipes.
Ingredients
- 1 lb (450 g) ground turkey
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1/3 cup panko (or gluten-free crumbs)
- 2 tablespoons finely chopped fresh sage
- 1 small shallot, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1–2 tablespoons oil (for searing)
- 1 cup chicken broth (for sauce)
- 1/2 cup pumpkin (for sauce)
- Few sage leaves (for sauce)
Instructions
- Combine ground turkey, pumpkin puree, egg, panko, sage, shallot, salt, pepper, and nutmeg in a large bowl.
- Mix gently until just combined; avoid overworking the mixture.
- Form into 1 to 1.5-inch meatballs.
- Heat oil in a large ovenproof skillet over medium-high heat.
- Brown meatballs for 2 minutes per side.
- Transfer skillet to a preheated 375°F (190°C) oven and bake for 8–10 minutes until the internal temperature reaches 165°F (74°C).
- For sauce, simmer chicken broth, pumpkin, and sage leaves for 5 minutes and toss meatballs in it to serve.
Notes
Chill formed meatballs for 20 minutes before cooking to help them keep their shape. These meatballs pair well with pasta, rice, or on toasted rolls for sliders.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American