Pumpkin Pasta with Pumpkin Sage Turkey Meatballs Recipe

If you’re craving a cozy, flavorful meal that’s bursting with the essence of fall, you’re in for a treat. I absolutely love sharing this Pumpkin Pasta with Pumpkin Sage Turkey Meatballs Recipe because it brings together the comforting sweetness of pumpkin with aromatic sage and hearty turkey meatballs, all tossed in a luscious pumpkin-spiced tomato sauce. When I first tried this recipe, I found it to be the perfect balance of warmth and freshness that hit all the right notes for dinner. Trust me, once you make it, you’ll want to make it again and again!

this Recipe

Ingredients You’ll Need

The magic in this Pumpkin Pasta with Pumpkin Sage Turkey Meatballs Recipe lies in the harmonious blend of spices, the earthy pumpkin, and fresh sage. Each ingredient plays its part, so be sure to shop for fresh herbs and good-quality canned tomatoes for the best results.

• Ground Turkey: I prefer lean turkey to keep these meatballs light yet full of protein.
• Whole Wheat Panko Crumbs: Adds a wonderful texture without making the meatballs dense.
• Pumpkin Puree: Make sure it’s pure pumpkin, not pumpkin pie filling, for that natural sweetness.
• Onion & Garlic Powder: These pantry staples amp up flavor without extra chopping.
• Ground Cinnamon and Allspice: Trust me, these spices bring warmth and an unexpected pop to the dish.
• Fresh Sage Leaves: Minced in the meatballs and as garnishes, they add herbal brightness.
• Crushed Tomatoes: Use high-quality canned crushed tomatoes for a rich base.
• Olive Oil: For sautéing veggies and brushing meatballs for a nice golden crust.
• Balsamic Vinegar: Adds depth and balances the acidity in the sauce beautifully.
• Tomato Paste: Enhances richness and color in the pumpkin spaghetti sauce.
• Chicken or Veggie Broth: Keeps the sauce saucy and flavorful.
• Maple Syrup and Coconut Sugar: These natural sweeteners boost the pumpkin’s sweetness without overpowering.
• Banza Chickpea Spaghetti (or your favorite pasta): I love Banza for a protein-packed pasta, but any spaghetti works great.
• Parmesan Cheese: Freshly grated for topping and adding that classic savory note.
• Red Pepper Flakes: Optional, but a pinch adds great warmth if you like a little heat.

Variations

I’m all about making recipes your own, and this Pumpkin Pasta with Pumpkin Sage Turkey Meatballs Recipe is no exception. Whether you want to make it dairy-free, swap the turkey, or tone down the spices, there’s plenty of room to adjust.

• Use Ground Chicken or Beef: I’ve made this with chicken when turkey wasn’t in the fridge, and it worked beautifully – just watch the cooking time as beef might need longer.
• Swap Pasta for Zoodles: Great for a low-carb version. The sauce clings wonderfully, making it still feel indulgent.
• Dairy-Free Option: Skip the parmesan or use a vegan alternative. The sauce and meatballs are packed with flavor, so you won’t miss it.
• Add a Dash of Nutmeg: I sometimes sprinkle a hint of nutmeg into the sauce for extra warmth – it’s a lovely seasonal touch.

How to Make Pumpkin Pasta with Pumpkin Sage Turkey Meatballs Recipe

Step 1: Mix and Shape the Meatballs

Start by combining the ground turkey, whole wheat panko, pumpkin, onion powder, garlic powder, salt, cinnamon, allspice, and minced sage leaves in a large bowl. I like to mix gently with my hands here – you want everything combined but not overworked, which keeps the meatballs tender. Using a small ice cream scoop or a spoon, portion out 15-18 meatballs and roll them gently into balls. Pro tip: I usually make these a few hours ahead and keep them in the fridge wrapped, which helps them hold their shape and deepen in flavor.

Step 2: Prepare the Pumpkin Spaghetti Sauce

In a large pot or dutch oven, heat olive oil over medium heat. Add chopped onions and garlic, stirring until the onions turn translucent and the garlic smells fragrant (about 4-5 minutes). Next, stir in tomato paste and let it cook for about 30 seconds until it darkens slightly – this step really boosts the sauce’s richness.

Deglaze the pan by adding the balsamic vinegar, scraping any flavorful bits off the bottom. Now, toss in crushed tomatoes, pumpkin puree, chicken or veggie broth, maple syrup, coconut sugar, garlic powder, onion powder, cinnamon, allspice, salt, pepper, and a pinch of red chili flakes if you like a little kick. Bring it all to a boil, then lower the heat and simmer gently for at least 30 minutes to bring all those flavors together beautifully. To get the sauce silky smooth, blend it with an immersion blender or carefully transfer it to a regular blender. Your patience here pays off with that perfect sauce texture!

Step 3: Bake the Meatballs to Golden Perfection

While the sauce simmers, preheat your oven to 400°F (200°C). Place the meatballs on a greased baking sheet and brush each one lightly with olive oil; this helps them brown nicely. Bake for about 8-10 minutes on one side, then carefully flip them and bake for another 8-10 minutes on the other side. You’re aiming for golden brown outside and cooked through inside – juicy and flavorful!

Step 4: Cook the Pasta and Combine Everything

Cook your Banza spaghetti (or preferred pasta) according to the package instructions until al dente. Don’t forget to reserve some pasta water before draining – it’s a kitchen trick I use all the time to loosen sauces if needed. Toss the cooked pasta with as much pumpkin spaghetti sauce as you like, adding reserved pasta water little by little if the sauce feels too thick. This ensures every strand is perfectly coated.

Step 5: Plate and Garnish

Divide the saucy spaghetti between 4-6 bowls. Top each with 3-4 warm pumpkin sage turkey meatballs, a generous sprinkle of grated parmesan cheese, a pinch of red pepper flakes if desired, and a few small sage leaves for that fresh, earthy brightness. Serve immediately and watch your family or guests dive in!

How to Serve Pumpkin Pasta with Pumpkin Sage Turkey Meatballs Recipe

Garnishes

I always finish this dish with freshly grated parmesan and a few tiny sage leaves picked fresh if I have them on hand – it brings a lovely freshness and a bit of crunch. A pinch of red pepper flakes adds a subtle spicy warmth that I think balances the sweet pumpkin wonderfully.

Side Dishes

My go-to sides here are a simple mixed green salad with a light vinaigrette or roasted Brussels sprouts dressed with a bit of lemon and garlic. I find these sides complement the pasta without overpowering it and keep the meal feeling balanced.

Creative Ways to Present

For special occasions, I’ve served this dish in shallow pasta bowls topped with extra whole sage leaves crisped in olive oil – the aroma fills the room! You could also make mini meatball sliders with the sauce as a dip or plate it family-style on a rustic wooden board for a beautiful autumn dinner party.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs and sauce separately in airtight containers in the fridge for up to 3 days. This way, you can reheat the sauce gently while warming the meatballs in the oven to keep their texture intact.

Freezing

This Pumpkin Pasta with Pumpkin Sage Turkey Meatballs Recipe freezes well! After baking, let the meatballs cool completely and freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Sauce can be frozen in portions, too. When ready, thaw overnight in the fridge before reheating.

Reheating

I recommend reheating the sauce on low heat on the stovetop, stirring occasionally, and warming the meatballs separately in the oven at 350°F for about 10 minutes to retain their texture. Combine everything just before serving for that fresh, just-made feel.

FAQs

Final Thoughts

This Pumpkin Pasta with Pumpkin Sage Turkey Meatballs Recipe holds a special place in my heart because it combines familiar comfort food vibes with the exciting taste of fall spices and pumpkin. It’s a dish that impresses guests but also feels like a warm home-cooked hug after a busy day. I genuinely hope you give this a try and enjoy every bite as much as my family and I do – trust me, it’s worth it!

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