Description
Savory turkey meatballs simmered in a creamy, comforting pumpkin sage sauce. A delicious fall recipe perfect for any occasion.
Ingredients
Scale
- 1.5 lbs Ground Turkey (93% lean)
- 1/2 cup Panko Bread Crumbs
- 1/4 cup Grated Parmesan Cheese
- 1 Large Egg, lightly beaten
- 1/4 cup Finely Chopped Yellow Onion
- 2 Cloves Garlic, minced
- 1 tbsp Fresh Sage, finely chopped
- 1 tsp Dried Thyme
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Olive Oil (for browning)
- 1 tbsp 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 tbsp Fresh Sage, finely chopped
- 1/4 tsp Nutmeg
- Salt and Pepper to taste
- Fresh Sage Leaves (for garnish)
- Grated Parmesan Cheese (for garnish)
- Cooked Pasta (for serving)
Instructions
- In a large bowl, combine ground turkey, panko bread crumbs, Parmesan cheese, egg, chopped onion, minced garlic, fresh sage, thyme, salt, and pepper. Mix gently until just combined.
- Form the mixture into 1-inch meatballs. Place on a parchment-lined plate or baking sheet.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown meatballs on all sides. Remove and set aside.
- In the same skillet, heat 1 tbsp olive oil over medium heat. Sauté the chopped onion until softened (5-7 minutes). Add minced garlic and cook for 1 minute until fragrant.
- Stir in pumpkin puree and chicken broth. Simmer for 5 minutes.
- Reduce heat to low. Stir in heavy cream and Parmesan cheese until melted and smooth.
- Stir in fresh sage and nutmeg. Season with salt and pepper to taste.
- Gently add browned meatballs to the sauce, ensuring they are submerged.
- Cover and simmer on low for 15-20 minutes, or until meatballs are cooked through and sauce has thickened. Stir occasionally.
Notes
- Do not overmix the meatball mixture to avoid tough meatballs.
- Allow meatballs to sear without moving them too much when browning.
- Be careful not to burn the garlic when sautéing.
- Adjust seasonings in the sauce to your preference.
- Meatballs and sauce can be made ahead and stored separately in the refrigerator for up to 2-3 days.
- These meatballs freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Browning and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 4-5 meatballs with sauce)
- Calories: Estimated 350-450 (will vary based on serving size and accompaniments)
- Sugar: Estimated 6-10g
- Sodium: Estimated 500-700mg
- Fat: Estimated 18-25g
- Saturated Fat: Estimated 6-9g
- Unsaturated Fat: Estimated 12-16g
- Trans Fat: Estimated 0-0.5g
- Carbohydrates: Estimated 15-25g
- Fiber: Estimated 2-4g
- Protein: Estimated 25-35g
- Cholesterol: Estimated 100-150mg
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