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Pumpkin Sage Meatballs

Pumpkin sage meatballs are browned in a skillet, then simmered in a pumpkin cream sauce until cooked through. The finish includes crispy fried sage and parmesan for a savory, creamy bite over pasta or polenta.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

For meatballs
  • 1.5 lb ground pork or beef
  • 0.33 cup pumpkin puree
  • 0.33 cup breadcrumbs
  • 0.25 cup parmesan
  • 1 egg
  • 1 tbsp fresh sage, minced
  • 3 clove garlic, minced
  • 1 tsp salt
  • 0.5 tsp pepper
For pumpkin cream sauce
  • 1 cup pumpkin
  • 1 cup heavy cream
  • 3 clove garlic, minced
  • 0.5 cup parmesan
  • 0.25 tsp nutmeg
  • 1 tbsp fresh sage
For cooking
  • 1 tbsp olive oil

Equipment

  • 1 cast iron skillet

Method
 

Make the meatballs
  1. In a mixing bowl, combine ground pork or beef, pumpkin puree, breadcrumbs, parmesan, egg, fresh sage, minced, garlic, minced, salt, and pepper until just combined, with no more mixing than needed. Stop as soon as the mixture looks evenly bound.
  2. Roll the mixture into 1.5-inch balls and set them on a plate. Keep the size consistent so they cook through at the same rate.
  3. Heat olive oil in a large skillet over medium-high heat until it shimmers. Brown the meatballs in batches for even color, then remove them to a plate.
Simmer the pumpkin cream sauce
  1. Reduce heat to medium and sauté garlic, minced until fragrant, about 1-2 minutes. Keep it moving so it doesn’t brown too quickly.
  2. Add pumpkin, heavy cream, parmesan, and nutmeg to the skillet and stir to combine. Bring to a gentle simmer, then simmer for 5 minutes, stirring occasionally.
  3. Return the browned meatballs to the sauce and keep at a gentle simmer. Cook for 15 minutes, until the centers are cooked through and the sauce thickens slightly.
Finish and serve
  1. In the same skillet (or a small splash of fresh olive oil if needed), fry fresh sage until crisp and darkened at the edges. Turn once and watch closely so it stays fragrant and doesn’t burn.
  2. Top the meatballs with the crispy fried sage and an extra sprinkle of parmesan. Serve immediately over pasta or polenta.

Notes

Pro tip: simmer the sauce gently—too aggressive a boil can split the heavy cream. Refrigerate leftovers in an airtight container up to 3 days; reheat on the stovetop with a splash of cream or milk. Freezing is not recommended because the cream sauce may separate after thawing. For a lighter option, use half-and-half instead of heavy cream.