Print

Turkey Meatballs in Pumpkin Sage Sauce

Print Recipe

A warm and comforting dish featuring flavorful turkey meatballs simmered in a creamy pumpkin sage sauce, perfect for cozy dinners.

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 (dark meat, 93/7 ratio lean to fat)
  • 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 (for sauce)
  • 6 cloves garlic, pressed (for sauce)
  • 2 teaspoons Italian seasoning (for sauce)
  • 1 (15-ounce) can plus 1 cup organic pumpkin puree
  • 1 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (for sauce)
  • 1 3/4 cups chicken stock
  • 1/2 cup grated parmesan cheese (for sauce)
  • 1/4 cup heavy cream
  • 2 tablespoons maple syrup
  • 1 tablespoon chopped fresh sage (for sauce)
  • Fried sage leaves (optional garnish)

Instructions

  1. Prep the meatball ingredients by gathering and preparing everything needed.
  2. In a large bowl, add fresh breadcrumbs and pour milk over them; let soak for 2-3 minutes.
  3. Add minced onion, pressed garlic, chopped sage, chopped parsley, Italian seasoning, grated parmesan, and the egg/yolk to the soaked breadcrumbs, mixing until combined.
  4. Gently combine in the ground turkey, salt, and black pepper until well mixed.
  5. Portion out turkey meatballs on a lined platter using a 2-tablespoon scoop, then chill in the freezer for 20-25 minutes.
  6. Shape the meatballs and roll them between your palms.
  7. Brush oil over each meatball; heat a skillet, add oil, sear meatballs, then cook for about 10 minutes until cooked through (165°F/74°C).
  8. Prep the pumpkin sage sauce by adding ghee/oil to a hot skillet; sauté minced onion for about 2-3 minutes.
  9. Stir in pressed garlic and Italian seasoning, then add pumpkin puree, salt, black pepper, and chicken stock, whisking until smooth. Simmer for 2-3 minutes.
  10. Whisk in grated parmesan, heavy cream, maple syrup, and chopped sage until combined.
  11. Add cooked meatballs into the sauce, warm through. Garnish with fried sage leaves if using.
  12. Serve hot over pasta, gnocchi, mashed potatoes, or with crusty bread.

Notes

Use fresh ingredients for the best flavor. Consider chilling meatballs before cooking to maintain shape.

Nutrition

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