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Turkey Meatballs with Pumpkin Sage Sauce Recipe

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Savor the flavors of fall with these succulent turkey meatballs simmered in a rich and creamy pumpkin sage sauce. This comforting dish combines lean ground turkey meatballs with a fragrant pumpkin-based sauce infused with fresh herbs and warming spices, perfect for a cozy family dinner.

Ingredients

Scale

For the Turkey Meatballs

  • 1.5 lbs ground turkey (preferably 93% lean)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (for browning)

For the Pumpkin Sage Sauce

  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh sage
  • 1 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste

For Garnish

  • Fresh sage leaves
  • Grated Parmesan cheese
  • Red pepper flakes

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine ground turkey, panko breadcrumbs, grated Parmesan, beaten egg, finely chopped onion, minced garlic, fresh sage, dried thyme, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated, forming a sticky mixture ready for shaping.
  2. Form the Meatballs: Using your hands, shape the turkey mixture into meatballs approximately 1 to 1.5 inches in diameter. Place them on a plate or tray, ready for cooking.
  3. Brown the Meatballs: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs in batches without crowding the pan. Cook them until browned on all sides, about 5 to 7 minutes total, turning gently to ensure even color. Remove meatballs and set aside.
  4. Sauté the Aromatics: In the same skillet, add another tablespoon of olive oil. Sauté the finely chopped onion and minced garlic over medium heat until soft and fragrant, about 3 to 4 minutes.
  5. Add Pumpkin and Seasonings: Stir in the pumpkin puree, chicken broth, heavy cream, grated Parmesan, fresh sage, dried thyme, nutmeg, salt, and pepper. Mix well to combine into a smooth, creamy sauce.
  6. Simmer the Meatballs in Sauce: Return the browned meatballs to the skillet, nestling them into the pumpkin sauce. Reduce heat to low, cover, and let simmer gently for 15 to 20 minutes, allowing flavors to meld and meatballs to cook through fully.
  7. Serve and Garnish: Transfer the meatballs and pumpkin sage sauce to serving dishes. Garnish with fresh sage leaves, extra grated Parmesan, and a sprinkle of red pepper flakes for a touch of heat if desired. Serve warm with your choice of sides such as pasta, rice, or crusty bread.

Notes

  • Ensure ground turkey is not too lean (aim for 93% lean) to keep meatballs moist.
  • Do not use pumpkin pie filling; only use pure pumpkin puree for the sauce.
  • You can substitute chicken broth with vegetable broth to make it poultry-free.
  • Adjust seasoning to taste, especially salt and pepper depending on broth saltiness.
  • For a lighter alternative, replace heavy cream with half-and-half or a non-dairy creamer.
  • Shape meatballs evenly for uniform cooking.
  • Serve with pasta, polenta, or roasted vegetables for a complete meal.

Find it online: https://amandafood.com/turkey-meatballs-with-pumpkin-sage-sauce-recipe/