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Turkey Meatballs in Pumpkin Sage Sauce

Turkey Meatballs in Pumpkin Sage Sauce
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Turkey Meatballs in Pumpkin Sage Sauce is a heartwarming dish that captures the essence of autumn with its rich flavors and creamy sauce. These tender turkey meatballs are infused with fresh herbs and spices, then bathed in a luscious pumpkin sage sauce that complements their savory profile. Perfect for cozy family dinners or festive gatherings, this recipe is not only easy to prepare but also makes for delightful leftovers. Serve these meatballs over pasta, mashed potatoes, or alongside crusty bread for a satisfying meal that will leave everyone asking for seconds.

Ingredients

Scale
  • 1 1/2 cups fresh 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 teaspoons 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
  • 2 cups organic pumpkin puree
  • 1 1/2 teaspoons 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
  • Fried sage leaves, optional garnish

Instructions

  1. In a large bowl, combine breadcrumbs and milk; let soak for 2-3 minutes.
  2. Add minced onion, garlic, sage, parsley, Italian seasoning, parmesan cheese, and eggs; mix until combined.
  3. Gently fold in ground turkey, salt, and pepper until just mixed.
  4. Shape into meatballs and chill in the freezer for 20-25 minutes.
  5. Heat oil in a skillet and sear meatballs on medium-high heat until browned (about 10 minutes), ensuring they reach an internal temperature of 165°F.
  6. For the sauce, sauté onion in ghee and olive oil until soft; add garlic and Italian seasoning.
  7. Whisk in pumpkin puree, chicken stock, salt, pepper; simmer for 2-3 minutes.
  8. Stir in parmesan cheese, heavy cream, maple syrup, and chopped sage; return meatballs to sauce until warmed through.

Nutrition

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