Description
Enjoy savory Turkey Meatballs in Pumpkin Sage Sauce that are perfect for fall! Try this comforting recipe today and delight your taste buds!
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
- 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 organic pumpkin puree
- 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
- In a large bowl, add the breadcrumbs and pour over the milk. Let them sit for 2 to 3 minutes to soak.
- Add in the minced onion, garlic, sage, parsley, Italian seasoning, parmesan cheese, whole egg plus yolk. Using a fork, mix the ingredients until thoroughly combined.
- Add ground turkey along with salt and pepper. Gently combine all ingredients using a light hand until well mixed. Expect a sticky mixture; this is normal.
- Using a 2-tablespoon scoop, portion out your turkey meatballs onto a parchment-lined platter. Place them into the freezer to chill for 20 to 25 minutes.
- Once chilled, lightly wet your palms with water or oil. Roll each portion into round meatballs quickly between your palms.
- Brush each meatball lightly with olive oil. Heat skillet over medium-high heat with about 4 tablespoons of oil. Add batches of meatballs to sear until browned on all sides (about 10 minutes), ensuring they reach an internal temperature of 165°F.
- Gather your sauce ingredients while keeping cooked meatballs warm on a platter. Wipe out the skillet used for frying. Add ghee (or butter) and olive oil until melted.
- Sauté minced onion in hot skillet. After about 2 to 3 minutes until softened, stir in garlic and Italian seasoning until aromatic.
- Whisk in pumpkin puree. Add salt, pepper, chicken stock until smooth. Allow sauce to gently simmer for about 2 to 3 minutes.
- Turn off heat. Whisk in parmesan cheese, heavy cream, maple syrup, and chopped sage until combined.
- Add meatballs back into sauce. Allow them to warm through together before serving. Top with fried sage leaves if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying and Simmering
- Cuisine: Autumn Comfort Food
Nutrition
- Serving Size: 3 meatballs (approximately 150g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg