Turkey Meatballs in Pumpkin Sauce

With notes of thyme and sage mixed in with the rich pumpkin sauce, this recipe delivers the flavors of fall.

Fall is the perfect time to enjoy seasonal flavors in comforting meals. These Turkey Meatballs in Pumpkin Sauce offer a savory pumpkin taste and can be served over roasted vegetables, cauliflower rice, or riced mushrooms.

Beyond its taste, these Turkey Meatballs are a great recipe to make for dinner during a crazy week when you want minimal clean-up. Most of the cooking is done in one pan, with only a few mixing bowls needed that can be popped into the dishwasher after. Now you can be festive in fall without a full sink of dirty dishes.

The meatballs themselves bring together a blend of savory ingredients, with finely ground almonds adding a subtle nutty flavor. While many traditional meatball recipes use breadcrumbs to add structure and texture, we use almonds to help bind the ingredients and keep the recipe gluten free. For the best consistency, we recommend pulsing the almonds in a food processor, although finely chopping them by hand also works.

There are two common methods for cooking meatballs: baking or pan-frying. While baking is a simpler option that requires no added oil, pan-frying creates a flavorful, browned exterior. It also adds depth to the pumpkin sauce, as the browned bits left in the skillet can be incorporated into the sauce as it cooks.

We were able to get the pumpkin sauce in this recipe to a great consistency without the use of any dairy or dairy alternatives by using a whole can of pumpkin puree. Its thick consistency mixed with the minimal chicken broth creates a great texture. Not to mention, pumpkin puree is filled with vitamins that are great for eye health and a strong immune system.¹

TIPS:

If the sauce is too thick, add 1 tablespoon water in increments until consistency is to your liking.
Wet your palms with water before forming the meatballs to help keep them from sticking to your hands.

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Reference

1. FoodData Central [Internet]. fdc.nal.usda.gov. Available from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/168448/nutrients

Turkey Meatballs in Pumpkin Sauce

Recipe by: Isabella Mead
Serves: 4
Serving Size: 4-5 meatballs
Meal: Dinner

Serves: 4
Serving Size: 4-5 meatballs
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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Ingredients

For the Turkey Meatballs

1 lb. ground turkey
1 large egg
¹⁄₃ cup almonds, finely ground
¹⁄₂ white onion, minced and divided
1 tsp. ground sage
1¹⁄₂ tsp. ground thyme
¹⁄₂ tsp. black pepper

For the Pumpkin Sauce

2 Tbsp. olive oil, divided
2 garlic cloves, minced
1¹⁄₂ cups chicken bone broth
1 (15 oz.) can pumpkin purée
4 bay leaves
1 tsp. apple cider vinegar
Fresh thyme or sage, for garnish

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Directions

In a large bowl, gently mix turkey, egg, almonds, half the minced onion, sage, thyme, and pepper until combined. Roll mixture into 16–20 meatballs.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs and sear about 2–3 minutes per side, turning until browned all over. Transfer to a plate and set aside.
In the same skillet, heat remaining tablespoon olive oil over medium-low heat. Add remaining onion and sauté 5–7 minutes, until softened and lightly golden. Stir in garlic and cook another 30 seconds.
Pour in chicken broth, scraping up any browned bits from bottom of skillet. Whisk in pumpkin purée until smooth. Add bay leaves. Bring to a gentle simmer and cook uncovered approximately 5 minutes, stirring occasionally.
Mix in apple cider vinegar. Return meatballs to skillet and simmer gently for 10–15 minutes or until meatballs reach an internal temperature of 165°F.
Remove bay leaves and serve garnished with fresh thyme or sage.