Pumpkin Sage Meatballs Recipe

Introduction

These pumpkin sage meatballs offer a unique twist on a classic favorite, blending savory herbs with the subtle sweetness of pumpkin. Perfect as an appetizer or a main dish, they bring warm fall flavors to your table in just 40 minutes.

Ingredients

• 1 pound ground turkey or chicken
• 1/2 cup canned pumpkin puree
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 clove garlic, minced
• 2 tablespoons fresh sage, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• Marinara sauce, for serving (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a large mixing bowl, combine the ground turkey or chicken with the pumpkin puree and mix until well blended.
3. Step 3: Add the breadcrumbs, Parmesan cheese, egg, minced garlic, chopped sage, oregano, salt, and black pepper. Mix until all ingredients are well incorporated.
4. Step 4: Using a tablespoon or cookie scoop, portion the mixture and roll it into balls, about one inch in diameter. You should have approximately 18-20 meatballs.
5. Step 5: Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches to avoid overcrowding. Cook for about 3-4 minutes on each side, until they are browned evenly.
6. Step 6: Transfer the browned meatballs to the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until they are cooked through and reach an internal temperature of 165°F (74°C).
7. Step 7: Serve the meatballs hot, with marinara sauce for dipping if desired.

Tips & Variations

• Use fresh breadcrumbs for a lighter texture or substitute with panko for extra crunch.
• Try adding a pinch of nutmeg or cinnamon to enhance the pumpkin flavor.
• If you prefer, swap ground turkey for ground chicken or beef depending on your preference.
• Serve meatballs over cooked pasta or quinoa for a more substantial meal.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat or microwave until heated through. They can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs gluten-free?

Yes, simply replace the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to keep the texture and bind the meatballs properly.

Can I use fresh sage instead of dried?

Absolutely! Fresh sage adds a brighter, more aromatic flavor. Use about twice the amount of fresh sage compared to dried for best results.

Pumpkin Sage Meatballs Recipe

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★★★★★

4.8 from 118 reviews

• Author: Lila
• Total Time: 40 minutes
• Yield: 18–20 meatballs 1x
• Diet: Low Fat

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Description

These Pumpkin Sage Meatballs combine lean ground turkey or chicken with seasonal pumpkin puree and aromatic fresh sage, creating a flavorful and moist dish perfect for any occasion. They are browned in a skillet for a crispy exterior, then baked to ensure they are perfectly cooked through. Served with marinara sauce, they make a delightful appetizer or main course.

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Ingredients

Scale 1x2x3x

Meatball Mixture

• 1 pound ground turkey or chicken
• 1/2 cup canned pumpkin puree
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 clove garlic, minced
• 2 tablespoons fresh sage, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Cooking

• 2 tablespoons olive oil
• Marinara sauce, for serving (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs after browning.
2. Mix Meatball Ingredients: In a large mixing bowl, combine the ground turkey or chicken with the pumpkin puree and mix until well blended to create a moist base. Then add breadcrumbs, Parmesan cheese, egg, minced garlic, chopped sage, dried oregano, salt, and black pepper. Mix until all ingredients are thoroughly incorporated.
3. Form Meatballs: Using a tablespoon or cookie scoop, portion the mixture and roll into balls about one inch in diameter. You should have approximately 18-20 meatballs for even cooking.
4. Brown Meatballs: Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches to avoid overcrowding. Cook each batch for approximately 3-4 minutes on each side until they are evenly browned with a crispy outer layer.
5. Bake Meatballs: Transfer the browned meatballs to the prepared baking sheet. Bake in the preheated oven for 10-12 minutes or until the internal temperature reaches 165°F (74°C), ensuring they are fully cooked and moist inside.
6. Serve: Serve the meatballs hot, optionally with marinara sauce for dipping or as a topping for pasta, sandwiches, or salads.

Notes

• Using ground turkey or chicken keeps the meatballs lean and healthy.
• Fresh sage adds an aromatic and earthy flavor that complements the pumpkin.
• Ensure not to overcrowd the skillet while browning to prevent steaming instead of crisping.
• Baking after browning ensures the meatballs are cooked through without drying out.
• Breadcrumbs help bind the meatballs and keep them tender.
• Use a meat thermometer to check for doneness to avoid undercooked poultry.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American

Keywords: pumpkin sage meatballs, turkey meatballs, chicken meatballs, autumn recipes, healthy meatballs, baked meatballs, savory meatballs