Turkey Meatballs: The Ultimate Turkey Meatballs In Pumpkin Sage Sauce Recipe
Introduction to Turkey Meatballs
Turkey meatballs are a delightful, healthy twist on a classic dish. They are easy to prepare, packed with flavor, and make a wonderful meal any day of the week. This recipe for Turkey Meatballs in Pumpkin Sage Sauce combines the hearty taste of turkey with the rich, creamy texture of pumpkin, making it a perfect comfort food. Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, this recipe is sure to satisfy.
A Personal Story Behind My Turkey Meatballs Journey
Growing up, my family often made meatballs for special occasions. I fondly remember the aroma that filled our kitchen and the joy of gathering around the table to enjoy a hearty meal. As I grew older, I wanted to recreate those memories while making healthier choices. That’s when I discovered turkey meatballs! The first time I made them, I knew I had found a winner. Now, I love sharing this recipe with friends and family, especially during the fall season when pumpkin is in abundance.
What Makes This Turkey Meatballs Recipe Special?
What sets this recipe apart is the unique combination of flavors in the pumpkin sage sauce. The pumpkin adds a creamy richness that perfectly complements the turkey meatballs, while sage brings a delightful earthiness. This dish is not only delicious but also nutritious, making it a fantastic option for those who want to enjoy comfort food without the guilt. Plus, it’s a versatile dish that can be served with pasta, rice, or even on its own!
The Full Turkey Meatballs Recipe
Ingredients
- 1 lb. ground turkey
- 1/3 cup pumpkin puree
- 1/4 cup panko bread crumbs
- 1 egg
- 1/8 teaspoon ground cloves
- 1-2 tablespoons minced sage (or rosemary & thyme)
- Salt & pepper, to taste
- Olive oil
- Pumpkin pasta sauce
- Freshly shredded parmesan and additional minced sage, for serving
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground turkey, pumpkin puree, panko bread crumbs, egg, ground cloves, minced sage, salt, and pepper. Mix well using your hands.
- Using a cookie scoop, form the mixture into 1.5-2 tablespoon-sized balls and place them on the prepared baking sheet.
- Bake for 15 minutes or until lightly browned, then transfer the meatballs to a non-stick skillet drizzled with olive oil.
- Pour the pumpkin pasta sauce over the meatballs and simmer for another 5 minutes until the sauce is warm and the meatballs reach an internal temperature of 165°F.
- Serve the meatballs topped with freshly shredded parmesan and minced sage.
Serving Suggestions and Variations for Turkey Meatballs
These turkey meatballs can be served in various ways. For a complete meal, try pairing them with whole wheat pasta, quinoa, or a side of steamed vegetables. If you’re looking for a lighter option, serve them over a bed of spinach or arugula. You can also add a sprinkle of parmesan cheese on top for extra flavor. Feel free to experiment with different herbs and spices in the sauce to suit your taste!
Frequently Asked Questions About Turkey Meatballs
Can I make these meatballs ahead of time?
Yes! You can prepare the meatballs and store them in the refrigerator for up to 24 hours before baking. You can also freeze them for later use.
What can I substitute for pumpkin puree?
If you don’t have pumpkin puree, you can use butternut squash puree or sweet potato puree as a delicious alternative.
How do I know when the meatballs are done?
The best way to check is by using a meat thermometer. They should reach an internal temperature of 165°F (74°C).
Is this recipe suitable for a gluten-free diet?
Yes! Simply swap out the panko bread crumbs for gluten-free bread crumbs.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Calories per Serving: 250
- Servings: 4
Turkey Meatballs In Pumpkin Sage Sauce
Equipment
- Oven Preheat to 425°F (220°C)
Ingredients
Main Ingredients
- 1 lb. ground turkey
- 1/3 cup pumpkin puree
- 1/4 cup panko bread crumbs
- 1 egg
- 1/8 teaspoon ground cloves
- 1-2 tablespoons minced sage or rosemary & thyme
- Salt & pepper to taste
- Olive oil
- Pumpkin pasta sauce
- Freshly shredded parmesan and additional minced sage for serving
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground turkey, pumpkin puree, panko bread crumbs, egg, ground cloves, minced sage, salt, and pepper. Mix well using your hands.
- Using a cookie scoop, form the mixture into 1.5-2 tablespoon-sized balls and place them on the prepared baking sheet.
- Bake for 15 minutes or until lightly browned, then transfer the meatballs to a non-stick skillet drizzled with olive oil.
- Pour the pumpkin pasta sauce over the meatballs and simmer for another 5 minutes until the sauce is warm and the meatballs reach an internal temperature of 165°F.
- Serve the meatballs topped with freshly shredded parmesan and minced sage.
Notes
- Freeze the meatballs without the sauce in a freezer-safe container for 2-3 months.