Turkey Meatballs with Pumpkin Sage Sauce
A warm and cozy dish featuring tender turkey meatballs in a creamy pumpkin sage sauce, perfect for weeknight dinners or special occasions.
Ingredients
For the Meatballs
- 1.5 lbs ground turkey (preferably 93% lean) Ground turkey for tender meatballs.
- 1/2 cup panko breadcrumbs For texture.
- 1/4 cup grated Parmesan cheese Plus more for garnish.
- 1 large egg, lightly beaten Binding agent.
- 1/4 cup finely chopped yellow onion For flavor.
- 2 cloves garlic, minced Fresh garlic for taste.
- 1 tablespoon chopped fresh sage Can substitute with dried sage.
- 1 teaspoon dried thyme For flavor.
- 1/2 teaspoon salt To taste.
- 1/4 teaspoon black pepper To taste.
- 1 tablespoon olive oil (for browning) For cooking meatballs.
For the Sauce
- 1 tablespoon olive oil For sautéing the onions.
- 1 small yellow onion, finely chopped Base for sauce.
- 2 cloves garlic, minced For flavor.
- 1 15 ounce can pumpkin puree Not pumpkin pie filling.
- 1 cup chicken broth For sauce consistency.
- 1/2 cup heavy cream For creaminess.
- 2 tablespoons chopped fresh sage For additional flavor.
- 1 teaspoon dried thyme For seasoning.
- 1/4 teaspoon nutmeg Adds warmth.
- Fresh sage leaves (for garnish) Optional garnish.
- Red pepper flakes (optional) For added spice.
Instructions
Preparation
- In a large bowl, gently mix the ground turkey, panko breadcrumbs, Parmesan cheese, egg, chopped onion, minced garlic, chopped sage, dried thyme, salt, and pepper. Be careful not to overmix.
- Shape the mixture into 1.5-inch meatballs and place them on a parchment-lined baking sheet.
Cooking Meatballs
- Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides, about 2-3 minutes per side. Remove them from the skillet and set aside.
Making the Sauce
- In the same skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Stir in the pumpkin puree, chicken broth, heavy cream, Parmesan cheese, chopped sage, dried thyme, and nutmeg. Whisk until smooth.
- Bring to a simmer, then reduce heat to low and let it simmer for about 10-15 minutes, stirring occasionally.
- Taste and season the sauce with salt and pepper as needed.
- Gently add the browned meatballs into the pumpkin sage sauce. Cover and let the meatballs simmer in the sauce for 15-20 minutes until cooked through (internal temperature of 165°F/74°C) and the sauce has thickened.
Serving
- Serve the meatballs and sauce over pasta, mashed potatoes, or polenta. Garnish with fresh sage leaves, grated Parmesan cheese, and red pepper flakes if desired.
Notes
Be gentle when mixing the meatballs to keep them tender. For a spicier kick, add red pepper flakes to the sauce. Use fresh herbs for a brighter flavor, but dried work well too. Ensure the meatballs are cooked to a safe internal temperature. Modify the sauce by adding spinach or kale for extra nutrients.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 10gSodium: 700mgFiber: 3gSugar: 5g
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