Why You’ll Love This Recipe
These aren’t your average meatballs — they’re juicy, flavorful, and infused with the essence of fall. The pumpkin not only adds a subtle sweetness but also keeps the meatballs moist and tender. Sage brings a warm, earthy aroma that pairs beautifully with turkey, while Parmesan and garlic add savory depth. They’re easy to make, bake beautifully in the oven, and taste incredible with everything from creamy sauces to simple pan gravy.
Print
Savory Pumpkin Sage Turkey Meatballs: Cozy Fall Flavors in Every Bite
- Total Time: 35 mins
- Yield: 16–18 meatballs
- Diet: Low Fat
Description
Savory Pumpkin Sage Turkey Meatballs are tender, flavorful bites made with lean ground turkey, pumpkin puree, fresh sage, and Parmesan cheese. These cozy autumn-inspired meatballs are perfectly spiced, juicy, and delicious served with pasta, mashed potatoes, or as an appetizer with creamy dipping sauce.
Ingredients
- 1 lb ground turkey (93% lean)
- 1/3 cup pumpkin puree
- 1/4 cup grated Parmesan cheese
- 1/3 cup breadcrumbs (plain or seasoned)
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon finely chopped fresh sage (or 1 teaspoon dried)
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional, for warmth)
- 2 tablespoons olive oil (for searing or baking spray for oven)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper, or heat olive oil in a skillet for stovetop cooking.
- In a large bowl, combine ground turkey, pumpkin puree, Parmesan, breadcrumbs, egg, garlic, sage, onion powder, salt, pepper, and nutmeg.
- Mix gently until combined — do not overmix to keep the meatballs tender.
- Form the mixture into 1 1/2-inch meatballs (about 16–18 total).
- To bake: Place meatballs on the prepared baking sheet, spray lightly with oil, and bake for 18–20 minutes, or until golden and cooked through (internal temperature 165°F / 74°C).
- To pan-sear: Heat olive oil in a skillet over medium heat and cook the meatballs for 3–4 minutes per side, until browned and cooked through.
- Serve warm, topped with extra Parmesan and fresh sage. They pair beautifully with creamy mashed potatoes, pasta, or a light sage butter sauce.
Notes
- Make them gluten-free by using gluten-free breadcrumbs.
- Double the recipe and freeze uncooked meatballs for up to 2 months; bake from frozen for an extra 5 minutes.
- These meatballs taste amazing with a brown butter sage sauce or a drizzle of maple mustard glaze.
- For meal prep, store cooked meatballs in the fridge for up to 4 days and reheat in sauce or in the oven.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course / Appetizer
- Method: Baking or Pan-Searing
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ground Turkey: Lean yet flavorful — the perfect canvas for the pumpkin and herbs.
Pumpkin Puree: Adds moisture, subtle sweetness, and a hint of earthy richness.
Breadcrumbs: Help bind the mixture while keeping the meatballs tender.
Egg: Ensures the meatballs hold together without drying out.
Parmesan Cheese: Adds umami and a nutty richness that complements the turkey.
Fresh Sage: The star herb — warm, earthy, and aromatic, perfectly paired with pumpkin.
Garlic: Infuses the meatballs with savory depth.
Onion or Shallot: Adds sweetness and flavor; sautéed beforehand for the best texture.
Salt and Black Pepper: Essential for balance and seasoning.
Ground Nutmeg (optional): A pinch enhances the pumpkin flavor and brings cozy fall warmth.
Olive Oil: For greasing the pan or brushing over the meatballs before baking.
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil.
In a skillet over medium heat, sauté onion (or shallot) and garlic in a bit of olive oil until softened and fragrant, about 3–4 minutes. Let cool slightly.
In a large mixing bowl, combine ground turkey, pumpkin puree, breadcrumbs, egg, Parmesan, sage, salt, pepper, and nutmeg. Add the cooled onion and garlic. Mix gently until just combined — don’t overwork the meat or it may become tough.
Use a scoop or spoon to form 1½-inch meatballs and arrange them on the prepared baking sheet. Lightly brush the tops with olive oil.
Bake for 18–20 minutes, or until the meatballs are golden and reach an internal temperature of 165°F (74°C). For a crispier exterior, broil for 1–2 minutes at the end.
Serve warm with your favorite sauce — a simple brown butter sage drizzle, creamy Parmesan sauce, or even a cranberry glaze for a holiday touch.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes about 20 meatballs, serving 4–6 people. Prep time is 15 minutes, cooking time is 20 minutes, and total time is around 35 minutes — perfect for a quick yet comforting meal.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 350°F (175°C) for 10 minutes, or on the stovetop with a splash of broth. You can also freeze cooked meatballs for up to 2 months — thaw overnight in the refrigerator and reheat before serving.
Variations and Customizations
Creamy Sage Sauce
Serve the meatballs with a simple sauce made from butter, garlic, sage, cream, and a sprinkle of Parmesan.
Spicy Pumpkin Meatballs
Add a pinch of cayenne pepper or crushed red pepper flakes to the mixture for a subtle kick.
Cranberry-Glazed Version
Toss the meatballs in a sweet-tart glaze made with cranberry sauce and a splash of balsamic vinegar.
Cheese-Stuffed Meatballs
Insert a small cube of mozzarella or fontina cheese inside each meatball before baking for a melty surprise.
Gluten-Free Version
Use gluten-free breadcrumbs or crushed gluten-free crackers as a binder.
Skillet Version
Instead of baking, brown the meatballs in a skillet with butter and olive oil, then simmer in sauce for extra flavor.
FAQs
1. Can I use ground chicken instead of turkey?
Yes, ground chicken works beautifully with the same flavors and texture.
2. Can I make these ahead of time?
Absolutely — mix and shape the meatballs, then refrigerate up to 24 hours before baking.
3. Can I freeze them raw?
Yes — freeze on a baking sheet until solid, then transfer to a bag and bake straight from frozen (add 5 minutes to baking time).
4. Can I use canned pumpkin pie filling?
No, use 100% pure pumpkin puree — pumpkin pie filling contains sugar and spices.
5. What sauce pairs best with these meatballs?
A sage cream sauce, brown butter drizzle, or tangy cranberry glaze complements them beautifully.
6. How do I keep the meatballs moist?
Pumpkin naturally adds moisture, but don’t overbake — remove them as soon as they reach 165°F.
7. Can I use dried sage instead of fresh?
Yes — use about 1 teaspoon dried sage for every tablespoon of fresh.
8. Can I pan-fry instead of bake?
Yes, just cook them over medium heat in olive oil until browned and cooked through.
9. Can I add spinach or kale?
Absolutely — finely chopped greens make a great addition for extra nutrition.
10. What can I serve with these?
Mashed potatoes, creamy polenta, or roasted vegetables pair perfectly with their savory, herby flavor.
Conclusion
Savory Pumpkin Sage Turkey Meatballs bring the best of fall to your dinner table — tender, flavorful, and beautifully seasoned with sage and Parmesan. The pumpkin keeps them moist while adding a subtle sweetness that pairs perfectly with the earthy herbs and rich turkey. Whether served as a cozy weeknight meal or part of a festive holiday spread, these meatballs are comfort food at its finest — wholesome, satisfying, and full of autumn warmth.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!