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Turkey Meatballs in Pumpkin Sage Sauce

Turkey Meatballs in Pumpkin Sage Sauce
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Indulge in the cozy flavors of fall with these Turkey Meatballs in Pumpkin Sage Sauce. This delightful dish features tender turkey meatballs enveloped in a creamy, savory pumpkin sauce infused with aromatic sage. Perfect for family dinners or special gatherings, this recipe brings warmth and comfort to your table. Serve it over pasta, grains, or greens for a satisfying meal that celebrates seasonal ingredients. With straightforward steps and wholesome flavors, this dish is not just easy to make but also a nutritious option everyone will love.

Ingredients

Scale
  • 1 1/2 cups fresh breadcrumbs (or panko breadcrumbs)
  • 3 tablespoons milk
  • 1/2 cup finely minced onion
  • 4 garlic cloves, pressed through garlic press
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped parsley
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 cup grated parmesan
  • 1 large whole egg plus 1 yolk
  • 1 1/2 pounds ground turkey (dark meat, 93/7 ratio lean to fat)
  • 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 through garlic press
  • 2 teaspoons Italian seasoning
  • 15 ounce can plus 1 cup organic pumpkin puree (not pumpkin pie filling)
  • 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. In a large bowl, combine fresh breadcrumbs with milk; let soak for 2-3 minutes.
  2. Add minced onion, garlic, chopped sage, parsley, Italian seasoning, grated Parmesan cheese, and egg; mix well.
  3. Incorporate ground turkey along with salt and pepper until just combined.
  4. Form the mixture into meatballs and chill in the freezer for 20-25 minutes.
  5. Heat oil in a skillet over medium-high heat; sear meatballs until browned on all sides. Set aside.
  6. In the same skillet, melt ghee (or butter) and olive oil; sauté minced onion until softened.
  7. Add garlic and Italian seasoning; stir until fragrant.
  8. Whisk in pumpkin puree and chicken stock; simmer for 2-3 minutes.
  9. Incorporate grated Parmesan, heavy cream, maple syrup, and chopped sage into the sauce until smooth.
  10. Add cooked meatballs to the sauce and warm through before serving.

Nutrition

Find it online: https://recipesamanda.com/turkey-meatballs-in-pumpkin-sage-sauce/

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