TURKEY PUMPKIN MEATBALLS WITH CINNAMON-SAGE TOMATO SAUCE

WineCheeseScallops
Jan 8
6 min read

There’s comfort food… and then there’s comfort food with character. These Turkey Pumpkin Meatballs with Cinnamon-Sage Tomato Sauce are a bold, cozy, soul-warming twist on classic Italian flavors. Tender turkey meatballs infused with pumpkin, warm spices, and fresh sage simmer gently in a silky tomato sauce enriched with more pumpkin and aromatic herbs. It’s hearty without being heavy, comforting without being predictable, and perfect for the colder months when you crave warmth in every bite.

A blue plate with spaghetti squash and red sauce on a wooden table. Silverware on a gray napkin. Fresh sage leaves beside the plate.

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Served over sweet, earthy strands of roasted spaghetti squash, this dish becomes a complete meal that feels indulgent yet nourishing. It’s packed with protein, naturally gluten-free, and layered with flavors that make your kitchen smell like autumn met Italy in the very best way. Whether you're feeding the family on a chilly evening or meal-prepping for the week ahead, these meatballs deliver big seasonal flavor with a wholesome twist.

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Ingredients on a wooden board: ground meat, egg, spices, Libby's pumpkin cans, spaghetti squash, tomato sauce, and herbs. Cooking prep.

Pumpkin Purée

Pumpkin purée isn’t just for pies — it’s a secret weapon in savory cooking. Its natural creaminess keeps turkey meatballs tender and moist without needing bread crumbs or excess fat. Pumpkin also brings subtle sweetness that pairs beautifully with warm spices like cinnamon, nutmeg, and ginger. And nutritionally, pumpkin is rich in vitamin A, antioxidants, and fiber, making the dish hearty and nutritious without any heaviness.

Sage

Sage is the star herb here — earthy, woodsy, and deeply aromatic. Fresh sage in the meatballs brings soft herbal flavor, while the minced sage leaves in the tomato sauce infuse every spoonful with a savory, almost buttery warmth. Sage is a classic seasonal herb often used in stuffing, roasts, and fall dishes, and here it bridges pumpkin and tomato beautifully, giving the entire recipe a cozy, elevated depth.

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Recipe Origin

Halved spaghetti squash on a wooden cutting board, showing its yellow, stringy interior. Warm lighting creates a cozy kitchen feel.

This recipe is inspired by the flavors of autumn comfort cooking but reimagined with a nourishing, modern twist. Classic Italian meatballs get a fall makeover with pumpkin purée, cinnamon, and sage — ingredients often found in harvest-inspired dishes. Combining pumpkin with tomato sauce may seem unexpected, but many Mediterranean regions actually use squash and gourds in savory stews, sauces, and braises.

The spaghetti squash “pasta” rounds out the dish with a light, veggie-forward base that still feels satisfying and substantial. It’s the kind of recipe that tastes like it took all day but actually fits beautifully into weekly meal planning — warm spices, balanced sweetness, rich tomato broth, and hearty turkey all coming together into a bowl of comfort that feels both familiar and refreshingly new.

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Tips, Serving Suggestions & Storage

Hand sprinkling spices onto ground meat in a metal bowl on a kitchen counter. Background shows ingredients like an egg, cans, and herbs.

Chill the meatball mixture so it firms up and rolls more easily.
Use a cookie scoop for evenly sized meatballs.
Wet your hands slightly when rolling to prevent sticking.
For deeper browning, broil the meatballs for the last 2 minutes.
Don’t skip simmering them in the sauce — it infuses flavor and keeps them tender.
Add more broth to the sauce if you prefer it thinner.
For a creamier sauce, stir in a splash of half-and-half or coconut milk.
Roast the spaghetti squash in the oven instead of microwaving for extra caramelization.
Serve with fresh parmesan or pecorino for a salty, nutty finish.
Leftovers keep well for 4 days and taste even better the next day.
Freeze in individual portions for easy reheating on busy nights.
Serve over rice, mashed potatoes, or regular pasta if you want additional heartiness.

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Unique Recipe Qualities

Hand forming meatballs with a scoop on a parchment-lined baking sheet. The meat mixture is reddish-brown. Kitchen setting.

Uses pumpkin in both the meatballs and sauce for layered flavor.
Gluten-free and lower-carb thanks to almond flour and spaghetti squash.
Warm spice blend adds cozy depth without overwhelming the tomato.
Sage creates aromatic moments in every bite.
Tender, juicy meatballs despite being lean turkey.
Perfect make-ahead meal that reheats beautifully.
Naturally nutrient-dense and family-friendly.
Comforting but not heavy — ideal for fall and winter.
Rich sauce with a silky pumpkin-tomato base.
Easy to customize for creamy, spicy, or extra-herby versions.
Oven-baked meatballs reduce mess and simplify cooking.
A full meal built around simple, seasonal ingredients.

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Turkey Pumpkin Meatballs with Cinnamon–Sage Tomato Sauce

Ingredients

Meatballs

2 lbs 93% lean ground turkey
1 cup 100% pumpkin purée
1/4 cup almond flour
1 1/2 Tbsp fresh sage, chopped
1 Tbsp brown sugar
1 1/4 tsp ground cinnamon
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp garlic powder
1 egg, lightly beaten

Cinnamon–Sage Tomato Sauce

3 cups reduced-sodium chicken or vegetable broth
1 (24 oz) jar tomato or marinara sauce
1 (15 oz) can 100% pumpkin purée
2 tsp dried basil
1 tsp garlic powder
1/2 tsp ground cinnamon
6 fresh sage leaves, minced
Salt and pepper, to taste
Pinch crushed red pepper (optional)
2 Tbsp grated Parmesan cheese

Spaghetti Squash “Pasta”

1 large spaghetti squash

Instructions

Make the Meatballs

In a large bowl, combine the turkey, pumpkin purée, almond flour, sage, brown sugar, cinnamon, salt, pepper, nutmeg, ginger, garlic powder, and egg. Mix gently with a fork until just combined.
Refrigerate the mixture for at least 30 minutes to firm up.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Roll the mixture into 1.5-inch meatballs (about 33 total).
Bake for 15 minutes, flip each meatball, and bake for another 15 minutes.

Make the Sauce

In a large pot, combine the broth, tomato sauce, pumpkin purée, basil, garlic powder, cinnamon, and minced sage.
Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
Season with salt and pepper. Stir in crushed red pepper and parmesan.

Finish the Dish

Add the baked meatballs to the simmering sauce.
Cover and cook for 10–15 minutes so the flavors meld.

Make the Spaghetti Squash

Microwave the squash for 4 minutes to soften.
Cut off both ends, slice lengthwise, and remove seeds.
Place cut-side down in a baking dish with 1 inch of water and microwave 9–10 minutes.
Once cool, scrape out strands with a fork.

Serve

Spoon meatballs and sauce over spaghetti squash. Garnish with chopped sage or parsley.

Close-up of spaghetti squash topped with chunky red tomato sauce and herbs on a black plate, creating a vibrant and appetizing scene.

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