Overhead shot of Air Fryer Meatballs in a Pumpkin Sage Sauce in a white bowl on a gray countertop.



For Meatballs:

For sauce:

  • 2 Tbsp ghee
  • 2 Tbsp fresh sage, chopped
  • 1 Tbsp garlic, minced
  • ½ cup yellow onion, chopped
  • 1 cup pumpkin puree
  • 1 can (13.5 oz) unsweetened coconut cream, clear liquid drained
  • ¼ cup nutritional yeast
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp red pepper flakes


  1. In a medium sized bowl, mix together all meatball ingredients taking care not to overmix.
  2. Shape mixture into 1 ½ inch balls. I use a 1 ½ inch scoop to make sizes uniform. This will make about 20 meatballs.
  3. Place meatballs in a single layer in air fryer basket working in batches so they do not overlap. Air fry at 375° for 10 minutes until no longer pink inside.
  4. While meatballs are cooking, start your sauce by heating a medium pan over medium heat. Add ghee and melt.
  5. Once ghee is melted and hot, add sage and allow to cook for 1 minute. Add garlic and cook for another 30 seconds. Then, add onion and cook, stirring frequently, until translucent. 
  6. Add remaining sauce ingredients and mix well. Allow sauce to simmer over low heat for 8-10 minutes, stirring occasionally. 
  7. Pour sauce into a blender and blend well. Taste and adjust seasoning if desired. 
  8. Pour enough sauce over meatballs to coat well and serve on a toothpick or serve over pasta or rice adding more sauce to the dish.
  9. Garnish with fresh sage and smoked paprika if desired.

Meet the creator, Brooke English!

Brooke English stands smiling at the camera.

I chose this dish for the holidays because these meatballs can be served finger-food style or as a main dish. The pumpkin sage sauce brings warm, fall flavors to the Thanksgiving table in this quick and easy recipe.