PALEO TURKEY MEATBALLS IN PUMPKIN SAGE SAUCE
Updated: 23 hours ago
The perfect cozy fall dinner!
Introduction
As the crisp autumn air rolls in, there's nothing like the cozy comfort of fall flavors to warm you up from the inside out. These savory paleo turkey meatballs with a creamy pumpkin sauce are the perfect dish to capture the essence of the season. Packed with hearty protein, fragrant herbs, and a rich, velvety sauce, this recipe is not only delicious but also Paleo and AIP-friendly! Whether you're meal-prepping or looking for a crowd-pleasing dish for a chilly evening, these meatballs are sure to become a fall favorite.
Table of Contents
Ingredients for the Paleo Turkey Meatballs
Paleo Turkey Meatball Ingredients:
Almond Flour*: A gluten-free alternative to breadcrumbs that helps bind the meatballs while adding a light, nutty flavor. See note below for AIP swap
Finely Minced Onion: Sweet and savory, onion provides a rich base that enhances the overall flavor of the turkey meatballs.
Garlic Cloves: Garlic adds a robust and aromatic kick that makes the meatballs irresistibly flavorful.
Fresh Sage: This earthy, aromatic herb brings warmth and depth to the meatballs, making them perfect for fall.
Parsley, Rosemary, Red Pepper Flakes: A blend of herbs for freshness (parsley), earthiness (rosemary), and a hint of heat (red pepper flakes) to balance the flavors.*
Ground Turkey (93/7) :Lean yet juicy, ground turkey serves as the ideal protein base, staying moist while delivering rich flavor.
Pumpkin Sage Sauce Ingredients:
Ghee or Dairy Free Unsalted Butter: Adds a creamy, nutty richness to the sauce, creating a smooth base for the pumpkin.
Olive Oil: Used to sauté the aromatics, this oil imparts a subtle fruitiness and brings out the richness of the pumpkin.
Finely Minced Onion: Adds a sweet, caramelized depth that complements the savory and sweet balance of the sauce.
Pressed Garlic: Bold and aromatic, garlic deepens the flavor of the sauce and pairs perfectly with the pumpkin and sage.
Italian Seasoning: A blend of dried herbs that adds a savory and aromatic touch, bringing together all the flavors.
Organic Pumpkin Puree: The key ingredient, pumpkin puree gives the sauce its signature earthy sweetness and creamy texture.
Chicken Stock: Creates a rich, savory base for the sauce, helping to thin out the pumpkin and add a delicious depth of flavor.
Coconut Cream: Brings a dairy-free creaminess to the sauce, adding a subtle tropical sweetness that balances the richness.
Fresh Sage: Adds an earthy, fragrant touch, infusing the sauce with that signature fall flavor.
Ingredient Substitutions:
Almond Flour: Any gluten free flour will work just fine in this recipe. To keep this recipe AIP compliant, use Tigernut flour.
Ground Turkey: Fell free to swap the ground turkey for ground chicken
Chicken Stock: The chicken stock can be swapped with a bone broth for a higher protein dish!
Red Pepper: Omit to keep the dish AIP compliant
How to Make the Fall Meatballs in Pumpkin Sage Sauce
For the Meatballs:
Prep all Ingredients: Begin by gathering and prepping all of your turkey meatball ingredients according to the ingredient list above to have ready and organized for use.
Make the Turkey Meatballs: To prepare your turkey meatballs, to a large bowl add the almond flour, minced onion, red pepper, sage, and rosemary. Mix with your hands until combined thoroughly.
Form the Meatballs: Using a large cookie scoop, portion out the meatballs onto a dish and then roll into balls.
Cook the Meatballs: To a large skillet, add one tablespoon olive oil or neutral cooking oil. Add the meatballs, cook on each side about 3 minutes until golden brown and cooked 75% through. Remove from the pan.
For the Sauce:
Sautee the Onions and Sage: To the same skillet, add the dairy free butter (or ghee). Add the minced onions, and sage. Sautee until brown.
Add the Pumpkin Purée: Once the onions are golden brown, add the pumpkin puree, and chicken stock.
Add the Coconut Cream: Add the coconut cream to thicken the sauce. Stir and let come to a boil.
Add the Turkey Meatballs Back: Add the Turkey Meatballs back in and cover the pan for 4 minutes.
Plate: To a plate, add the pumpkin sauce, meatballs, and top with sage. Enjoy!
Frequently Asked Questions
Can I substitute ground turkey with another type of meat? Absolutely! While ground turkey pairs wonderfully with sage and pumpkin, you can substitute it with ground chicken, beef, or even pork. Just keep in mind that the flavor profile will change slightly, and different meats may require adjustments in cooking time.
Can I make the meatballs ahead of time? Definitely! You can prep the meatballs in advance and store them in the fridge for up to 24 hours before cooking. Alternatively, you can cook and freeze the meatballs for up to 3 months. Just thaw and reheat when you're ready to serve.
What can I serve with these turkey meatballs and pumpkin sage sauce? These meatballs pair beautifully with roasted vegetables, mashed cauliflower, or zucchini noodles for a light, low-carb option. You can also serve them over gluten-free pasta or quinoa for a heartier meal.
Can I use canned pumpkin pie filling instead of pumpkin puree? No, it's important to use pure pumpkin puree, as canned pumpkin pie filling contains added sugars and spices that will drastically change the flavor of the sauce. Stick with plain pumpkin puree for the best results.
Storage Instructions:
Refrigerating:
Meatballs: After cooking, allow the meatballs to cool to room temperature. Place them in an airtight container and store them in the refrigerator for up to 4 days.
Pumpkin Sage Sauce: Once the sauce has cooled, transfer it to an airtight container. Store in the refrigerator for up to 4 days.
Freezing:
Meatballs: You can freeze cooked or uncooked meatballs. If freezing after cooking, let them cool completely, then place them on a baking sheet in a single layer and freeze for 1-2 hours. Once frozen, transfer the meatballs to a freezer-safe container or zip-top bag. They will keep for up to 3 months.
Pumpkin Sage Sauce: Allow the sauce to cool completely before transferring it to a freezer-safe container. Leave a little space at the top to allow for expansion. The sauce will keep in the freezer for up to 3 months.
Reheating:
Meatballs: To reheat, place the refrigerated or thawed meatballs in a skillet with a little oil and warm over medium heat for about 5-7 minutes, until heated through. You can also reheat them in the oven at 350°F (175°C) for 10-12 minutes or in the microwave for 1-2 minutes.
Pumpkin Sage Sauce: Reheat the sauce in a saucepan over medium-low heat, stirring occasionally until warmed through. Add a splash of chicken stock or coconut cream to adjust the consistency, if needed.
Full Recipe:
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