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Turkey Meatballs in Pumpkin Sage Sauce

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These juicy turkey meatballs are seasoned with fresh sage, garlic, herbs, and parmesan, then served in a creamy, savory pumpkin sage sauce. Perfectly cozy for fall, this dish is rich, comforting, and pairs wonderfully with gnocchi, pasta, or mashed potatoes.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 6
  • Category: Entree
  • Method: Pan Frying
  • Cuisine: American
  • Diet: Low Lactose

Ingredients

1½ cups fresh breadcrumbs (or panko)

3 tablespoons milk

½ cup finely minced onion

4 garlic cloves, pressed

1 tablespoon chopped fresh sage

1 tablespoon chopped parsley

1½ teaspoons Italian seasoning

½ cup grated parmesan

1 large egg + 1 yolk

1½ pounds ground turkey (93/7 lean-to-fat)

1¼ teaspoons salt

¼ teaspoon black pepper

Olive oil or avocado oil for frying

2 tablespoons ghee or butter

1 tablespoon olive oil

½ cup finely minced onion

6 garlic cloves, pressed

2 teaspoons Italian seasoning

1 (15 oz) can + 1 cup pumpkin puree

1½ teaspoons salt

¼ teaspoon black pepper

1¾ cups chicken stock

½ cup grated parmesan

¼ cup heavy cream

2 tablespoons maple syrup

1 tablespoon chopped fresh sage

Fried sage leaves for garnish (optional)

Instructions

  1. Combine breadcrumbs and milk in a bowl and let soak for 2–3 minutes.
  2. Add onion, garlic, herbs, parmesan, eggs, salt, and pepper. Mix well.
  3. Add ground turkey and gently mix until combined. Do not overmix.
  4. Scoop into 2-tablespoon portions, place on parchment-lined platter, and chill for 25 minutes.
  5. Roll into balls with lightly wet or oiled hands. Brush with oil.
  6. Heat a large skillet with oil and sear meatballs in batches until browned and cooked through (165°F), about 10 minutes. Set aside.
  7. In the same skillet, add ghee and olive oil. Sauté onion for 2–3 minutes.
  8. Add garlic and Italian seasoning. Stir until aromatic.
  9. Whisk in pumpkin puree, salt, pepper, and chicken stock. Simmer for 2–3 minutes.
  10. Turn off heat and stir in parmesan, cream, maple syrup, and fresh sage.
  11. Return meatballs to the sauce and warm through. Serve over gnocchi, pasta, or mashed potatoes. Garnish with fried sage leaves if desired.

Notes

  • Use dark meat turkey for juicier meatballs.
  • Do not substitute pumpkin pie filling for pumpkin puree.
  • Freeze uncooked or cooked meatballs; make sauce fresh before serving.
  • Can be made ahead and reheated gently before serving.
  • Pairs well with gnocchi, linguini, penne, or mashed potatoes.

Nutrition

Find it online: https://cheftinaskitchen.com/turkey-meatballs-in-pumpkin-sage-sauce-2/