Turkey Meatballs in Pumpkin Sage Sauce Delight

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For this dish, you need some key items. First, grab 1 pound of ground turkey. This gives you a lean base for your meatballs. You will also need ½ cup of breadcrumbs, preferably Italian-style. These add texture and flavor. Don’t forget ¼ cup of grated Parmesan cheese for richness. You’ll also need ¼ cup of fresh parsley, finely chopped, for a fresh touch. One large egg, beaten, helps bind the mixture. Also, have 2 cloves of garlic, minced, and 1 teaspoon of onion powder ready. Season with salt and freshly cracked black pepper to taste. For the sauce, you’ll need 1 can (15 oz) of pumpkin puree. This is the star of the dish. You also want 1 cup of low-sodium chicken broth and ½ cup of heavy cream for creaminess. Finally, get 1 tablespoon of fresh sage, chopped, or 1 teaspoon of dried sage. Olive oil is needed for frying the meatballs. The seasonings play a huge role in this dish. The garlic and onion powder bring depth to the meatballs. Salt and pepper enhance all the flavors. The sage is key to the sauce, giving it a warm, herbal note. If you want extra flavor, consider adding a pinch of nutmeg to the sauce. It pairs well with pumpkin. To make this dish, you need some basic kitchen tools. Start with a large mixing bowl for combining ingredients. A sturdy skillet helps cook the meatballs evenly. Use a spatula to turn the meatballs without breaking them. A measuring cup and spoons ensure you get the right amounts. Finally, have a spoon ready for tasting and adjusting the sauce. For the complete recipe, check out the Full Recipe link. Start with a large bowl. Add 1 pound of ground turkey. Then, mix in ½ cup of breadcrumbs. Use Italian-style breadcrumbs for more taste. Next, add ¼ cup of grated Parmesan cheese. This adds richness to the meatballs. Toss in ¼ cup of finely chopped fresh parsley. It gives a nice color and flavor. Now, crack 1 large egg into the bowl and beat it first. This helps bind the meatball mixture. Next, add 2 cloves of minced garlic and 1 teaspoon of onion powder. Don’t forget salt and pepper to taste. Use your hands to mix everything well. Make sure there are no dry spots. Then, shape the mixture into meatballs about 1 inch in size. Make them compact so they hold together. Grab a large skillet and heat it over medium heat. Drizzle a bit of olive oil in the pan. Wait until the oil is hot and shimmering. Then, place the meatballs in the skillet. It’s best to do this in batches. Avoid crowding the pan. Cook the meatballs for about 7-10 minutes. Turn them often until they are golden brown on all sides. Once done, remove the meatballs and set them aside on a plate. In the same skillet, lower the heat. Add 1 can of pumpkin puree. Next, pour in 1 cup of low-sodium chicken broth. This gives the sauce a nice base. Stir in ½ cup of heavy cream for creaminess. Add 1 tablespoon of chopped fresh sage. If you don't have fresh sage, 1 teaspoon of dried sage works too. Mix well and scrape any brown bits from the bottom of the pan. Bring the sauce to a gentle simmer. Carefully place the cooked meatballs back into the skillet. Nestle them into the pumpkin sage sauce. Cover the skillet and let them simmer. Cook for another 10-15 minutes. This helps the meatballs soak up the sauce's flavor. Check if they are cooked through. Taste the sauce and adjust salt and pepper if needed. You can find the full recipe to guide you through every step. To make sure your meatballs cook well, I recommend a few steps. First, keep the size uniform, about one inch wide. This helps them cook evenly. Next, avoid overcrowding the pan when frying. Cook in batches if needed. This way, they get a nice brown crust and stay juicy inside. Lastly, check the internal temperature with a meat thermometer. They should reach 165°F for safe eating. Your sauce should be creamy and smooth. If it feels too thick, add a bit more chicken broth. If it’s too thin, let it simmer longer to thicken up. Taste as you go! Adjust the flavor with more salt, pepper, or sage if you like. The blend of pumpkin and sage creates a warm, earthy taste that pairs well with turkey. Serve your turkey meatballs on a plate with a generous scoop of sauce. For a nice touch, place them over creamy mashed potatoes or pasta. Sprinkle extra grated Parmesan cheese on top for flavor and a pop of color. A fresh parsley leaf can brighten up the dish. This makes it look fancy, even though it’s easy to prepare. For the full recipe, check out the section above. {{image_4}} You can change up the meatballs for fun. Try using ground chicken or beef instead of turkey. If you want a twist, add some chopped spinach or grated zucchini in the mix. This adds nutrients and keeps the meatballs moist. For a burst of flavor, mix in some feta or mozzarella cheese. When fall hits, you can add seasonal spices like nutmeg or cinnamon to the sauce. These spices bring warmth to the dish. In spring, swap pumpkin for butternut squash. It gives a fresh taste and pairs well with sage. You can also mix in some caramelized onions for a rich flavor. Pair these meatballs with creamy mashed potatoes for comfort. Twirled pasta is another great choice to soak up the sauce. You could also serve them over rice for a filling meal. For a lighter touch, try a side salad with mixed greens. This adds crunch and freshness to your plate. For the full recipe, check the details above. Enjoy your cooking! You can store leftover turkey meatballs in pumpkin sage sauce in an airtight container. Make sure to cool them first. They stay fresh in the fridge for about 3 to 4 days. When storing, keep the sauce with the meatballs to keep them moist. To reheat, use the stovetop or microwave. If using the stovetop, warm on low heat. Stir gently until the meatballs are hot throughout. In the microwave, cover the dish with a paper towel to prevent splatter. Heat in short bursts, checking often. This method helps keep the meatballs tender. Freezing is great for longer storage. Place the meatballs and sauce in a freezer-safe container. They keep well for up to 3 months. When you’re ready to eat, thaw in the fridge overnight. Reheat them on the stovetop for the best taste. Enjoy your meal even on busy days by prepping ahead! You can find the full recipe above. To make Turkey Meatballs in Pumpkin Sage Sauce, follow these simple steps. First, mix ground turkey, breadcrumbs, Parmesan cheese, parsley, egg, garlic, onion powder, salt, and pepper in a bowl. Use your hands to mix well. Next, shape the mixture into meatballs, about one inch wide. Heat olive oil in a skillet over medium heat. Cook the meatballs for 7-10 minutes until golden brown. Then, add pumpkin puree, chicken broth, heavy cream, and sage to the same skillet. Stir it well and simmer gently. Finally, return the meatballs to the sauce and let everything cook for another 10-15 minutes. You can find the complete instructions in the Full Recipe. Yes, you can. Ground turkey can be swapped with ground chicken or lean beef. Both options will work well in this recipe. Just keep in mind that the flavors may change slightly. Ground chicken will be light and mild, while beef offers a richer taste. You can also try ground pork for a different twist. Turkey meatballs pair nicely with many sides. You can serve them over creamy mashed potatoes or twirled pasta for a hearty meal. Another great option is to enjoy them with roasted vegetables or a fresh salad. For a festive touch, serve the meatballs with crusty bread to soak up all the delicious sauce. To check if the meatballs are done, use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don't have a thermometer, cut one meatball in half. It should be no longer pink inside, and the juices should run clear. Cooking them in the pumpkin sage sauce will also help ensure they are fully cooked and flavorful. You now have all the tools to make great Turkey Meatballs in Pumpkin Sage Sauce. We covered main ingredients, seasonings, and key tools. I shared step-by-step instructions and tips for perfect cooking. Don’t forget the variations for fun twists, and I explained how to store leftovers. Enjoy your cooking! This dish is perfect for sharing and impressing friends. You will love how easy it is to make!

WANT TO SAVE THIS RECIPE?

If you’re craving a warm, hearty meal, I’ve got the perfect dish for you: Turkey Meatballs in Pumpkin Sage Sauce. This recipe combines juicy turkey meatballs with a creamy, flavorful pumpkin sauce that’s perfect for fall or any cozy dinner. I’ll guide you through each step, share helpful tips, and suggest fun variations. Let’s dive into this delicious and healthy recipe that will wow your family and friends!

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Ingredients

Main Ingredients Overview

For this dish, you need some key items. First, grab 1 pound of ground turkey. This gives you a lean base for your meatballs. You will also need ½ cup of breadcrumbs, preferably Italian-style. These add texture and flavor. Don’t forget ¼ cup of grated Parmesan cheese for richness. You’ll also need ¼ cup of fresh parsley, finely chopped, for a fresh touch. One large egg, beaten, helps bind the mixture.

Also, have 2 cloves of garlic, minced, and 1 teaspoon of onion powder ready. Season with salt and freshly cracked black pepper to taste. For the sauce, you’ll need 1 can (15 oz) of pumpkin puree. This is the star of the dish. You also want 1 cup of low-sodium chicken broth and ½ cup of heavy cream for creaminess. Finally, get 1 tablespoon of fresh sage, chopped, or 1 teaspoon of dried sage. Olive oil is needed for frying the meatballs.

Seasonings and Flavor Enhancers

The seasonings play a huge role in this dish. The garlic and onion powder bring depth to the meatballs. Salt and pepper enhance all the flavors. The sage is key to the sauce, giving it a warm, herbal note. If you want extra flavor, consider adding a pinch of nutmeg to the sauce. It pairs well with pumpkin.

Recommended Tools and Equipment

To make this dish, you need some basic kitchen tools. Start with a large mixing bowl for combining ingredients. A sturdy skillet helps cook the meatballs evenly. Use a spatula to turn the meatballs without breaking them. A measuring cup and spoons ensure you get the right amounts. Finally, have a spoon ready for tasting and adjusting the sauce.

For the complete recipe, check out the Full Recipe link.

Step-by-Step Instructions

Preparing the Meatball Mixture

Start with a large bowl. Add 1 pound of ground turkey. Then, mix in ½ cup of breadcrumbs. Use Italian-style breadcrumbs for more taste. Next, add ¼ cup of grated Parmesan cheese. This adds richness to the meatballs. Toss in ¼ cup of finely chopped fresh parsley. It gives a nice color and flavor. Now, crack 1 large egg into the bowl and beat it first. This helps bind the meatball mixture. Next, add 2 cloves of minced garlic and 1 teaspoon of onion powder. Don’t forget salt and pepper to taste. Use your hands to mix everything well. Make sure there are no dry spots. Then, shape the mixture into meatballs about 1 inch in size. Make them compact so they hold together.

Cooking the Meatballs

Grab a large skillet and heat it over medium heat. Drizzle a bit of olive oil in the pan. Wait until the oil is hot and shimmering. Then, place the meatballs in the skillet. It’s best to do this in batches. Avoid crowding the pan. Cook the meatballs for about 7-10 minutes. Turn them often until they are golden brown on all sides. Once done, remove the meatballs and set them aside on a plate.

Making the Pumpkin Sage Sauce

In the same skillet, lower the heat. Add 1 can of pumpkin puree. Next, pour in 1 cup of low-sodium chicken broth. This gives the sauce a nice base. Stir in ½ cup of heavy cream for creaminess. Add 1 tablespoon of chopped fresh sage. If you don’t have fresh sage, 1 teaspoon of dried sage works too. Mix well and scrape any brown bits from the bottom of the pan. Bring the sauce to a gentle simmer.

Combining Meatballs and Sauce

Carefully place the cooked meatballs back into the skillet. Nestle them into the pumpkin sage sauce. Cover the skillet and let them simmer. Cook for another 10-15 minutes. This helps the meatballs soak up the sauce’s flavor. Check if they are cooked through. Taste the sauce and adjust salt and pepper if needed. You can find the full recipe to guide you through every step.

Tips & Tricks

Ensuring Perfectly Cooked Meatballs

To make sure your meatballs cook well, I recommend a few steps. First, keep the size uniform, about one inch wide. This helps them cook evenly. Next, avoid overcrowding the pan when frying. Cook in batches if needed. This way, they get a nice brown crust and stay juicy inside. Lastly, check the internal temperature with a meat thermometer. They should reach 165°F for safe eating.

Sauce Consistency and Flavor Balance

Your sauce should be creamy and smooth. If it feels too thick, add a bit more chicken broth. If it’s too thin, let it simmer longer to thicken up. Taste as you go! Adjust the flavor with more salt, pepper, or sage if you like. The blend of pumpkin and sage creates a warm, earthy taste that pairs well with turkey.

Presentation Tips for Serving

Serve your turkey meatballs on a plate with a generous scoop of sauce. For a nice touch, place them over creamy mashed potatoes or pasta. Sprinkle extra grated Parmesan cheese on top for flavor and a pop of color. A fresh parsley leaf can brighten up the dish. This makes it look fancy, even though it’s easy to prepare. For the full recipe, check out the section above.

Variations

Alternative Ingredients for Meatballs

You can change up the meatballs for fun. Try using ground chicken or beef instead of turkey. If you want a twist, add some chopped spinach or grated zucchini in the mix. This adds nutrients and keeps the meatballs moist. For a burst of flavor, mix in some feta or mozzarella cheese.

Seasonal Variations and Add-ins

When fall hits, you can add seasonal spices like nutmeg or cinnamon to the sauce. These spices bring warmth to the dish. In spring, swap pumpkin for butternut squash. It gives a fresh taste and pairs well with sage. You can also mix in some caramelized onions for a rich flavor.

Suggested Side Dishes

Pair these meatballs with creamy mashed potatoes for comfort. Twirled pasta is another great choice to soak up the sauce. You could also serve them over rice for a filling meal. For a lighter touch, try a side salad with mixed greens. This adds crunch and freshness to your plate.

For the full recipe, check the details above. Enjoy your cooking!

Storage Info

Storing Leftovers

You can store leftover turkey meatballs in pumpkin sage sauce in an airtight container. Make sure to cool them first. They stay fresh in the fridge for about 3 to 4 days. When storing, keep the sauce with the meatballs to keep them moist.

Reheating Tips

To reheat, use the stovetop or microwave. If using the stovetop, warm on low heat. Stir gently until the meatballs are hot throughout. In the microwave, cover the dish with a paper towel to prevent splatter. Heat in short bursts, checking often. This method helps keep the meatballs tender.

Freezing Options

Freezing is great for longer storage. Place the meatballs and sauce in a freezer-safe container. They keep well for up to 3 months. When you’re ready to eat, thaw in the fridge overnight. Reheat them on the stovetop for the best taste. Enjoy your meal even on busy days by prepping ahead! You can find the full recipe above.

FAQs

How to make Turkey Meatballs in Pumpkin Sage Sauce?

To make Turkey Meatballs in Pumpkin Sage Sauce, follow these simple steps. First, mix ground turkey, breadcrumbs, Parmesan cheese, parsley, egg, garlic, onion powder, salt, and pepper in a bowl. Use your hands to mix well. Next, shape the mixture into meatballs, about one inch wide. Heat olive oil in a skillet over medium heat. Cook the meatballs for 7-10 minutes until golden brown. Then, add pumpkin puree, chicken broth, heavy cream, and sage to the same skillet. Stir it well and simmer gently. Finally, return the meatballs to the sauce and let everything cook for another 10-15 minutes. You can find the complete instructions in the Full Recipe.

Can I substitute ground turkey with another meat?

Yes, you can. Ground turkey can be swapped with ground chicken or lean beef. Both options will work well in this recipe. Just keep in mind that the flavors may change slightly. Ground chicken will be light and mild, while beef offers a richer taste. You can also try ground pork for a different twist.

What to serve with Turkey Meatballs in Pumpkin Sage Sauce?

Turkey meatballs pair nicely with many sides. You can serve them over creamy mashed potatoes or twirled pasta for a hearty meal. Another great option is to enjoy them with roasted vegetables or a fresh salad. For a festive touch, serve the meatballs with crusty bread to soak up all the delicious sauce.

How do I know when the meatballs are cooked through?

To check if the meatballs are done, use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cut one meatball in half. It should be no longer pink inside, and the juices should run clear. Cooking them in the pumpkin sage sauce will also help ensure they are fully cooked and flavorful.

You now have all the tools to make great Turkey Meatballs in Pumpkin Sage Sauce. We covered main ingredients, seasonings, and key tools. I shared step-by-step instructions and tips for perfect cooking. Don’t forget the variations for fun twists, and I explained how to store leftovers.

Enjoy your cooking! This dish is perfect for sharing and impressing friends. You will love how easy it is to make!

For this dish, you need some key items. First, grab 1 pound of ground turkey. This gives you a lean base for your meatballs. You will also need ½ cup of breadcrumbs, preferably Italian-style. These add texture and flavor. Don’t forget ¼ cup of grated Parmesan cheese for richness. You’ll also need ¼ cup of fresh parsley, finely chopped, for a fresh touch. One large egg, beaten, helps bind the mixture. Also, have 2 cloves of garlic, minced, and 1 teaspoon of onion powder ready. Season with salt and freshly cracked black pepper to taste. For the sauce, you’ll need 1 can (15 oz) of pumpkin puree. This is the star of the dish. You also want 1 cup of low-sodium chicken broth and ½ cup of heavy cream for creaminess. Finally, get 1 tablespoon of fresh sage, chopped, or 1 teaspoon of dried sage. Olive oil is needed for frying the meatballs. The seasonings play a huge role in this dish. The garlic and onion powder bring depth to the meatballs. Salt and pepper enhance all the flavors. The sage is key to the sauce, giving it a warm, herbal note. If you want extra flavor, consider adding a pinch of nutmeg to the sauce. It pairs well with pumpkin. To make this dish, you need some basic kitchen tools. Start with a large mixing bowl for combining ingredients. A sturdy skillet helps cook the meatballs evenly. Use a spatula to turn the meatballs without breaking them. A measuring cup and spoons ensure you get the right amounts. Finally, have a spoon ready for tasting and adjusting the sauce. For the complete recipe, check out the Full Recipe link. Start with a large bowl. Add 1 pound of ground turkey. Then, mix in ½ cup of breadcrumbs. Use Italian-style breadcrumbs for more taste. Next, add ¼ cup of grated Parmesan cheese. This adds richness to the meatballs. Toss in ¼ cup of finely chopped fresh parsley. It gives a nice color and flavor. Now, crack 1 large egg into the bowl and beat it first. This helps bind the meatball mixture. Next, add 2 cloves of minced garlic and 1 teaspoon of onion powder. Don’t forget salt and pepper to taste. Use your hands to mix everything well. Make sure there are no dry spots. Then, shape the mixture into meatballs about 1 inch in size. Make them compact so they hold together. Grab a large skillet and heat it over medium heat. Drizzle a bit of olive oil in the pan. Wait until the oil is hot and shimmering. Then, place the meatballs in the skillet. It’s best to do this in batches. Avoid crowding the pan. Cook the meatballs for about 7-10 minutes. Turn them often until they are golden brown on all sides. Once done, remove the meatballs and set them aside on a plate. In the same skillet, lower the heat. Add 1 can of pumpkin puree. Next, pour in 1 cup of low-sodium chicken broth. This gives the sauce a nice base. Stir in ½ cup of heavy cream for creaminess. Add 1 tablespoon of chopped fresh sage. If you don't have fresh sage, 1 teaspoon of dried sage works too. Mix well and scrape any brown bits from the bottom of the pan. Bring the sauce to a gentle simmer. Carefully place the cooked meatballs back into the skillet. Nestle them into the pumpkin sage sauce. Cover the skillet and let them simmer. Cook for another 10-15 minutes. This helps the meatballs soak up the sauce's flavor. Check if they are cooked through. Taste the sauce and adjust salt and pepper if needed. You can find the full recipe to guide you through every step. To make sure your meatballs cook well, I recommend a few steps. First, keep the size uniform, about one inch wide. This helps them cook evenly. Next, avoid overcrowding the pan when frying. Cook in batches if needed. This way, they get a nice brown crust and stay juicy inside. Lastly, check the internal temperature with a meat thermometer. They should reach 165°F for safe eating. Your sauce should be creamy and smooth. If it feels too thick, add a bit more chicken broth. If it’s too thin, let it simmer longer to thicken up. Taste as you go! Adjust the flavor with more salt, pepper, or sage if you like. The blend of pumpkin and sage creates a warm, earthy taste that pairs well with turkey. Serve your turkey meatballs on a plate with a generous scoop of sauce. For a nice touch, place them over creamy mashed potatoes or pasta. Sprinkle extra grated Parmesan cheese on top for flavor and a pop of color. A fresh parsley leaf can brighten up the dish. This makes it look fancy, even though it’s easy to prepare. For the full recipe, check out the section above. {{image_4}} You can change up the meatballs for fun. Try using ground chicken or beef instead of turkey. If you want a twist, add some chopped spinach or grated zucchini in the mix. This adds nutrients and keeps the meatballs moist. For a burst of flavor, mix in some feta or mozzarella cheese. When fall hits, you can add seasonal spices like nutmeg or cinnamon to the sauce. These spices bring warmth to the dish. In spring, swap pumpkin for butternut squash. It gives a fresh taste and pairs well with sage. You can also mix in some caramelized onions for a rich flavor. Pair these meatballs with creamy mashed potatoes for comfort. Twirled pasta is another great choice to soak up the sauce. You could also serve them over rice for a filling meal. For a lighter touch, try a side salad with mixed greens. This adds crunch and freshness to your plate. For the full recipe, check the details above. Enjoy your cooking! You can store leftover turkey meatballs in pumpkin sage sauce in an airtight container. Make sure to cool them first. They stay fresh in the fridge for about 3 to 4 days. When storing, keep the sauce with the meatballs to keep them moist. To reheat, use the stovetop or microwave. If using the stovetop, warm on low heat. Stir gently until the meatballs are hot throughout. In the microwave, cover the dish with a paper towel to prevent splatter. Heat in short bursts, checking often. This method helps keep the meatballs tender. Freezing is great for longer storage. Place the meatballs and sauce in a freezer-safe container. They keep well for up to 3 months. When you’re ready to eat, thaw in the fridge overnight. Reheat them on the stovetop for the best taste. Enjoy your meal even on busy days by prepping ahead! You can find the full recipe above. To make Turkey Meatballs in Pumpkin Sage Sauce, follow these simple steps. First, mix ground turkey, breadcrumbs, Parmesan cheese, parsley, egg, garlic, onion powder, salt, and pepper in a bowl. Use your hands to mix well. Next, shape the mixture into meatballs, about one inch wide. Heat olive oil in a skillet over medium heat. Cook the meatballs for 7-10 minutes until golden brown. Then, add pumpkin puree, chicken broth, heavy cream, and sage to the same skillet. Stir it well and simmer gently. Finally, return the meatballs to the sauce and let everything cook for another 10-15 minutes. You can find the complete instructions in the Full Recipe. Yes, you can. Ground turkey can be swapped with ground chicken or lean beef. Both options will work well in this recipe. Just keep in mind that the flavors may change slightly. Ground chicken will be light and mild, while beef offers a richer taste. You can also try ground pork for a different twist. Turkey meatballs pair nicely with many sides. You can serve them over creamy mashed potatoes or twirled pasta for a hearty meal. Another great option is to enjoy them with roasted vegetables or a fresh salad. For a festive touch, serve the meatballs with crusty bread to soak up all the delicious sauce. To check if the meatballs are done, use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don't have a thermometer, cut one meatball in half. It should be no longer pink inside, and the juices should run clear. Cooking them in the pumpkin sage sauce will also help ensure they are fully cooked and flavorful. You now have all the tools to make great Turkey Meatballs in Pumpkin Sage Sauce. We covered main ingredients, seasonings, and key tools. I shared step-by-step instructions and tips for perfect cooking. Don’t forget the variations for fun twists, and I explained how to store leftovers. Enjoy your cooking! This dish is perfect for sharing and impressing friends. You will love how easy it is to make!

Turkey Meatballs in Pumpkin Sage Sauce

Indulge in a comforting fall dish with Turkey Meatballs in Pumpkin Sage Sauce! This easy recipe combines flavorful ground turkey with a creamy pumpkin sauce, perfect for cozy dinners. Learn to create juicy meatballs and elevate your meal with fresh sage and Parmesan. Ideal for family gatherings, this dish is sure to impress! Click through to explore the full recipe and bring this delicious flavor to your table.
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Ingredients
  

1 pound ground turkey

½ cup breadcrumbs (preferably Italian-style for extra flavor)

¼ cup grated Parmesan cheese

¼ cup fresh parsley, finely chopped

1 large egg, beaten

2 cloves garlic, minced

1 teaspoon onion powder

Salt and freshly cracked black pepper, to taste

1 can (15 oz) pumpkin puree

1 cup low-sodium chicken broth

½ cup heavy cream

1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)

Olive oil, for frying

Instructions
 

In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan, chopped parsley, beaten egg, minced garlic, onion powder, and a pinch of salt and pepper. Using your hands, mix thoroughly until all ingredients are evenly distributed.

    Shape the turkey mixture into meatballs, roughly 1 inch in diameter, ensuring they are compact to hold their shape while cooking.

      Heat a large skillet over medium heat and drizzle with olive oil. Once the oil is shimmering, carefully add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 7-10 minutes, turning occasionally until they are golden brown on all sides. Remove the meatballs from the skillet and set aside on a plate.

        In the same skillet, reduce the heat to low and add the pumpkin puree, chicken broth, heavy cream, and chopped sage. Stir the mixture well, scraping up any browned bits from the bottom of the pan, and bring it to a gentle simmer.

          Carefully return the meatballs to the skillet, nestling them into the sauce. Cover the skillet and let them simmer for an additional 10-15 minutes, or until the meatballs are cooked through and bubbling in the savory sauce.

            Before serving, taste the sauce and adjust the seasoning by adding more salt and pepper if desired.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                - Presentation Tips: Serve the meatballs ladled generously with pumpkin sage sauce over a bed of creamy mashed potatoes or twirled pasta. For an elegant touch, sprinkle extra grated Parmesan cheese and fresh sage on top as a garnish. A fresh parsley leaf can also add a pop of color to the plate!

                  WANT TO SAVE THIS RECIPE?