Baked Turkey Meatballs with Pumpkin Sauce
Tender baked turkey meatballs with pumpkin, breadcrumbs and sage are served in a smooth, savory pumpkin and chicken broth sauce. A little butter rounds out the sauce without making it heavy.
- autumn
- baked
- baked meatballs
- family dinner
- meat
- meatballs
- pumpkin
- sage
- savory sauce
- turkey
- Cuisine
- American
Shopping options
Check ingredients to include themPackage used · most used first
Plain canned pumpkin puree, not sweetened pumpkin pie filling · 1.33 Cup
Libby's 100% Pure Canned Pumpkin
Sale
77%
Details
Ground turkey, 93% lean · 1.25 Pound
Kroger® 93/7 Lean Fresh Ground Turkey - 1 LB
63%
Details
Garlic, minced · 3 Each
Garlic
30%
Details
Low-sodium chicken broth · 1 Cup
Swanson Unsalted Chicken Broth
Sale
26%
Details
Large egg · 1 Each
Kroger® Grade A Large White Eggs
17%
Details
Plain breadcrumbs · 0.5 Cup
Progresso™ Plain Style Bread Crumbs
16%
Details
Dried rubbed sage · 1 Teaspoon
McCormick Rubbed Sage
6%
Details
Unsalted butter · 1 Tablespoon
Kroger® Unsalted Butter Sticks
3%
Details
Olive oil · 1 Tablespoon
Kroger® Pure Olive Oil
3%
Details
Ground black pepper · 0.5 Teaspoon
McCormick Pure Ground Black Pepper
Sale
3%
Details
Fine salt · 0.75 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
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1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Ground turkey, 93% lean-1 1/4 pounds
- Plain canned pumpkin puree, not sweetened pumpkin pie filling-1 1/3 cups
- Low-sodium chicken broth-1 cup
- Plain breadcrumbs-1/2 cup
- Olive oil-1 tablespoon
- Garlic cloves-3 each
- Large egg-1 each
- Unsalted butter-1 tablespoon
- Dried rubbed sage-1 teaspoon
- Fine salt-3/4 teaspoon
- Ground black pepper-1/2 teaspoon
Wash your hands with soap and water. Heat the oven to 425°F (220°C), with a rack in the center. Line the baking sheet with parchment paper. Peel and mince the garlic, keeping the meatball and sauce portions separate.
In the mixing bowl, beat the egg with 1/3 cup pumpkin puree. Stir in the breadcrumbs, 3/4 teaspoon sage, 1 minced garlic clove, 1/2 teaspoon salt and 1/4 teaspoon pepper. Let stand for 5 minutes so the breadcrumbs absorb the moisture.
Add the ground turkey and mix gently just until evenly combined. Avoid squeezing or kneading the mixture, which can make the meatballs dense. Divide into 20 equal portions and gently roll into balls approximately 1 1/2 inches across. Arrange on the baking sheet with space between them. Wash your hands and clean any surfaces and utensils that touched the raw turkey mixture.
Keep raw turkey and its utensils separate from ready-to-eat foods; wash hands and clean surfaces and utensils that contact the raw mixture.
Bake for 18–22 minutes, until the meatballs are lightly browned and an instant-read thermometer inserted into the center of several meatballs registers at least 165°F (74°C). Continue baking if necessary to reach that temperature.
Use a clean instant-read thermometer to verify the centers reach at least 165°F (74°C); clean the probe before and after use.
While the meatballs bake, heat the olive oil in the skillet over medium-low heat. Add the remaining 2 minced garlic cloves and 1/4 teaspoon sage. Cook, stirring, for 30–60 seconds, until fragrant but not browned.
Whisk in the remaining 1 cup pumpkin puree, followed gradually by the chicken broth. Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a gentle simmer and cook uncovered for 6–8 minutes, whisking occasionally, until smooth and thick enough to coat a spoon. Avoid a vigorous boil; the sauce will thicken further as it stands.
Reduce the heat to low and stir in the butter until melted. Transfer the fully cooked meatballs to the skillet with a clean spatula. Gently turn them in the sauce and heat for 1–2 minutes.
Serve promptly, dividing the 20 meatballs and all the sauce evenly among four portions.
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