Turkey Meatballs Pumpkin Sage
Turkey Meatballs Pumpkin Sage
Turkey meatballs with pumpkin and sage create a delightful dish that’s perfect for any occasion. This recipe combines the savory flavors of turkey with the rich, creamy texture of pumpkin, all complemented by the aromatic touch of sage. Not only is it comforting and hearty, but it’s also a family-friendly meal that makes use of budget-friendly ingredients.
Why You’ll Love This Turkey Meatballs Pumpkin Sage
This dish stands out because of its unique flavor combination. The turkey provides a lean protein that’s moist and satisfying, while the pumpkin adds a creamy richness along with essential nutrients. Sage provides a fragrant earthiness that elevates the entire dish. Plus, it’s simple to prepare and can be served over pasta or rice, making it a versatile choice for dinner.
How to Make Turkey Meatballs Pumpkin Sage
Ingredients:
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup 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
- 1 can (15 oz) pumpkin puree
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup 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
- Cooked pasta or rice
- Extra grated Parmesan cheese
- Fresh parsley, chopped
Step-by-Step Instructions:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, beaten egg, garlic, parsley, salt, and black pepper. Mix gently until just combined.
- Shape the mixture into 1-inch meatballs and arrange them on the prepared baking sheet.
- Bake for 20 to 25 minutes, until golden brown and fully cooked.
- While the meatballs bake, heat olive oil in a large skillet over medium heat.
- Add the pumpkin puree and chicken broth, stirring to combine. Bring to a gentle simmer.
- Stir in the heavy cream, Parmesan, sage, nutmeg, salt, and black pepper. Simmer for 5 minutes, stirring occasionally.
- Add the baked meatballs to the skillet, turning gently to coat them in the sauce.
- Simmer the meatballs in the sauce for an additional 5 minutes to meld the flavors.
- Serve the meatballs and pumpkin sage sauce over cooked pasta or rice. Garnish with extra Parmesan and fresh parsley if desired.
How to Serve Turkey Meatballs Pumpkin Sage
Turkey meatballs pumpkin sage are best served hot. Place a generous scoop of the creamy pumpkin sage sauce over your choice of pasta or rice. Consider adding a sprinkle of extra grated Parmesan and some chopped fresh parsley for a vibrant presentation.
How to Store Turkey Meatballs Pumpkin Sage
To store leftovers, allow the turkey meatballs with pumpkin sage to cool completely. Then, transfer them to an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, freeze the meatballs in a freezer-safe container for up to 3 months. Make sure to reheat thoroughly before serving again.
Tips to Make Turkey Meatballs Pumpkin Sage Perfect
- Ensure that the meat mixture is not overmixed, as this can make the meatballs tough.
- Use fresh herbs for the best flavor, but if unavailable, dried herbs will work as well.
- For an extra kick, add a pinch of red pepper flakes to the sauce.
- Always check for doneness with a meat thermometer; the internal temperature should reach 165°F.
Flavor Variations
Feel free to personalize this dish to suit your taste. Here are some ideas:
- Add vegetables: Incorporate spinach or kale into the meatball mixture for added nutrition.
- Swap proteins: Ground chicken or beef can replace the turkey for different flavor profiles.
- Cheese options: Mix in different cheeses, such as mozzarella or feta, for a unique twist.
Pro Tips for Success
- Use cold ingredients, especially the egg and ground turkey. This helps in maintaining the meatballs’ structure while cooking.
- If the mixture feels too wet, add a bit more breadcrumbs to help bind it.
- Bake the meatballs on a wire rack over the baking sheet for even cooking and browning.
FAQs About Turkey Meatballs Pumpkin Sage
Can I make turkey meatballs pumpkin sage in advance?
Yes, you can prepare the meatballs ahead of time and store them in the refrigerator before cooking. You can also cook them and freeze the leftovers for an easy weeknight meal later.
What can I serve with turkey meatballs pumpkin sage?
These meatballs pair well with simple sides like garlic bread, a light salad, or steamed vegetables. You can also serve them in a sub sandwich for a hearty lunch option.
Can I skip the heavy cream?
If you’re looking to reduce calories or dairy, you can substitute the heavy cream with coconut milk or low-fat milk. The sauce may be slightly thinner, but it will still be flavorful.
Final Thoughts
Turkey meatballs pumpkin sage is a unique recipe that brings together delightful flavors in a wholesome family meal. Easy to make and perfect for feeding a crowd, this dish will become a staple in your kitchen. Whether served over pasta or rice, it’s sure to leave everyone feeling satisfied. Enjoy making and sharing this delicious dish!
Turkey Meatballs with Pumpkin and Sage
Ingredients
Meatball Ingredients
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Sauce Ingredients
- 1 can pumpkin puree (15 oz)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon 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 tablespoon olive oil
Serving Suggestions
- to taste cooked pasta or rice
- to taste extra grated Parmesan cheese
- to taste fresh parsley, chopped
Instructions
Preparation
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, beaten egg, garlic, parsley, salt, and black pepper. Mix gently until just combined.
- Shape the mixture into 1-inch meatballs and arrange them on the prepared baking sheet.
Cooking
- Bake the meatballs for 20 to 25 minutes, until golden brown and fully cooked.
- While the meatballs bake, heat olive oil in a large skillet over medium heat.
- Add the pumpkin puree and chicken broth, stirring to combine. Bring to a gentle simmer.
- Stir in the heavy cream, Parmesan, sage, nutmeg, salt, and black pepper. Simmer for 5 minutes, stirring occasionally.
- Add the baked meatballs to the skillet, turning gently to coat them in the sauce.
- Simmer the meatballs in the sauce for an additional 5 minutes to meld the flavors.
Serving
- Serve the meatballs and pumpkin sage sauce over cooked pasta or rice. Garnish with extra Parmesan and fresh parsley if desired.
