Description
A delightful autumn dish featuring tender turkey meatballs coated in a rich pumpkin sage sauce, perfect for pasta or mashed potatoes.
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
- 1 large egg plus 1 yolk
- 1 1/2 pounds ground turkey (93/7 ratio)
- 1 1/4 teaspoons salt
- 1/4 teaspoon black pepper
- Olive oil or avocado oil, for brushing and frying
- 2 tablespoons ghee or unsalted butter
- 1 tablespoon olive oil
- 1/2 cup finely minced onion
- 6 garlic cloves, pressed
- 2 teaspoons Italian seasoning
- 1 (15 ounce) can plus 1 cup organic pumpkin puree
- 1 1/2 teaspoon salt (to 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
- Fried sage leaves, optional garnish
Instructions
- Gather and prep all turkey meatball ingredients.
- In a large bowl, add breadcrumbs and pour over milk. Let sit for 2-3 minutes to soak.
- Add onion, garlic, sage, parsley, Italian seasoning, Parmesan, and egg to the bowl. Mix until well combined.
- Gently add ground turkey, salt, and pepper. Mix lightly until combined.
- Portion out meatballs using a 2-tablespoon scoop, place on a parchment-lined platter, and chill in the freezer for 20-25 minutes.
- Once chilled, wet palms and roll meatballs into round shapes.
- Brush olive oil over meatballs. Heat skillet over medium-high heat, add oil, and sear meatballs until browned, about 10 minutes. Transfer to a clean platter.
- For the sauce, wipe the skillet, add ghee and olive oil, and sauté minced onion for 2-3 minutes.
- Add garlic and Italian seasoning, stirring until fragrant. Whisk in pumpkin puree, salt, pepper, and chicken stock until smooth.
- Let sauce simmer gently for 2-3 minutes. Turn off heat and whisk in Parmesan, heavy cream, maple syrup, and chopped sage.
- Add meatballs to the sauce to warm through for a few minutes. Top with fried sage leaves if desired and serve.
Notes
Use fresh herbs for the best flavor and fry meatballs in batches for even cooking. Lemon juice can brighten up the sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
Keywords: turkey meatballs, pumpkin sauce, autumn recipes, comfort food, healthy dinner