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Turkey Meatballs in Pumpkin Sage Sauce

Turkey Meatballs in Pumpkin Sage Sauce
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Indulge in the heartwarming flavors of Turkey Meatballs in Pumpkin Sage Sauce, a dish that perfectly embodies the essence of autumn. Juicy turkey meatballs are enveloped in a creamy pumpkin and sage sauce, delivering a comforting meal ideal for cozy dinners or festive gatherings. Serve them over your favorite pasta, gnocchi, or creamy mashed potatoes to impress family and friends.

Ingredients

Scale
  • 1 1/2 cups fresh breadcrumbs (or panko breadcrumbs)
  • 3 tablespoons milk
  • 1/2 cup finely minced onion
  • 4 garlic cloves, pressed
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped parsley
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 cup grated parmesan cheese
  • 1 large whole egg plus 1 yolk
  • 1 1/2 pounds ground turkey
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil or avocado oil, for brushing over top and lightly frying
  • 2 tablespoons ghee or unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup finely minced onion
  • 6 cloves garlic, pressed
  • 2 teaspoons Italian seasoning
  • 1 (15 ounce) can plus 1 cup organic pumpkin puree
  • 1 1/2 teaspoon salt (or to your taste)
  • 1/4 teaspoon black pepper
  • 1 3/4 cups chicken stock
  • 1/2 cup grated parmesan cheese
  • 1/4 cup heavy cream
  • 2 tablespoons maple syrup
  • 1 tablespoon chopped fresh sage

Instructions

  1. Begin by gathering and prepping all of your turkey meatball ingredients according to the ingredient list above to have ready and organized for use.
  2. In a large bowl, add the breadcrumbs and pour over the milk. Let them soak for 2 to 3 minutes.
  3. Add in the onion, garlic, sage, parsley, Italian seasoning, parmesan, whole egg plus yolk. Using a fork, mix until thoroughly combined.
  4. Add ground turkey along with salt and pepper. Using a light hand, gently combine all ingredients just until well mixed.
  5. Using a 2-tablespoon scoop, portion out meatballs onto a parchment-lined platter. Freeze for 20 to 25 minutes.
  6. Lightly wet palms with water or oil and roll each portion into round meatballs quickly between palms.
  7. Brush olive oil over each meatball.
  8. Heat skillet over medium-high heat; drizzle in about 4 tablespoons of oil. Add meatballs in batches; sear until browned. Reduce heat to medium-low and cook for about 10 minutes until cooked through (165° internal temp).
  9. Wipe out skillet used for frying. Add ghee (or butter) and olive oil; heat until melted. Sauté minced onion for about 2 to 3 minutes until softened then stir in garlic and Italian seasoning until fragrant.
  10. Whisk in pumpkin puree along with salt, pepper, and chicken stock until smooth. Simmer gently for about 2 to 3 minutes.
  11. Turn off the heat and gently whisk in grated parmesan cheese, heavy cream, maple syrup, and chopped sage.
  12. Add cooked meatballs into the sauce and allow them to sit for a few minutes so they warm through again.

Nutrition

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