Description
Pumpkin turkey meatballs offer a cozy and healthy fall dinner option, combining moist ground turkey with creamy pumpkin puree, fresh herbs, and warming spices. Paired with a savory mushroom gravy, this dish is perfect served over rice, egg noodles, or mashed potatoes. The recipe includes easy baking instructions, gluten-free alternatives, and helpful meal prep tips to enjoy comfort food everyone loves.
Ingredients
Meatballs
- 1.5 lb ground turkey
- ¼ cup canned pumpkin puree
- ½ cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
- 1 clove garlic, minced
- 1 egg, lightly beaten
- Chopped parsley (optional for topping)
Mushroom Gravy
- 8 oz package baby Bella mushrooms, sliced
- 4 tablespoons butter, divided
- 3 tablespoons flour
- 3 cups chicken broth
- ¼ teaspoon Worcestershire sauce
- 1 teaspoon Everything but the Leftovers seasoning or poultry seasoning
- 1 tablespoon fresh sage, chopped or torn
Instructions
- Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat with non-stick cooking spray, and set aside.
- Make Turkey Meatballs: In a large bowl, combine all meatball ingredients thoroughly but avoid overmixing to keep the meatballs tender. Use a cookie scoop to roll the mixture into about 30 small, uniform meatballs, approximately 25 grams each. Dampen your hands with water to prevent sticking while shaping them.
- Bake: Arrange the meatballs on the prepared baking sheet and lightly spray with nonstick spray. Bake on the middle rack for 25 minutes or until the internal temperature reaches 165°F (74°C). For additional color, broil on low for 2-3 minutes after baking.
- Sauté the Mushrooms: In a skillet over medium heat, sauté the sliced mushrooms with 1 tablespoon of butter until browned, about 3 minutes. Break mushrooms into smaller pieces if preferred. Remove mushrooms from the skillet and set aside.
- Make the Sauce: In the same skillet, melt the remaining 3 tablespoons of butter. Sprinkle the flour over the butter and whisk constantly until the roux turns light brown, about 2 minutes. Gradually whisk in the chicken broth to create a smooth gravy and simmer until thickened.
- Season the Gravy: Add Worcestershire sauce, Everything but the Leftovers or poultry seasoning, and fresh sage to the gravy. Adjust salt and pepper according to taste, considering the sodium content of your broth.
- Combine and Serve: Return the cooked meatballs and mushrooms to the skillet with the gravy. Reduce heat to low and let simmer together for 5 minutes to marry the flavors. Serve hot over rice, egg noodles, or mashed potatoes, and garnish with chopped parsley if desired.
Notes
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Fresh sage adds more vibrant flavor, but dried sage is a suitable substitute.
- To keep meatballs moist, avoid overmixing the turkey mixture.
- Broiling meatballs briefly after baking enhances browning and adds texture.
- Adjust salt in gravy based on the saltiness of your chicken broth.
- This recipe can be made ahead and refrigerated or frozen for meal prep convenience.
